Liver & bacon with red onion gravy

Liver & bacon with red onion gravy

Cutting the liver into small pieces means it cooks quickly and stays tender.

By , 21 September 2015
Liver & bacon with red onion gravy
  • Ready in: 50 mins
  • Serves: 4
  • Price: 87p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    15.4g
    22%
  • Saturates med
    3.6g
    18%
  • Sugars med
    9.6g
    11%
  • Salt high
    2.2g
    378%
  • Energy 1738KJ 415KCAL
    21%
of your reference intake.
Typical energy values per 100g: 1738kJ/415kcal.
Ingredients
  • 440g lambs' liver, sliced thinly
  • 2 tbsp sunflower oil
  • 2 large red onions, halved and thinly sliced
  • 600g potatoes, peeled
  • 4 tbsp milk
  • 1 level tbsp flour
  • 250ml hot lamb stock, made with 1 stock cube
  • 1 tbsp Asda Brown Sauce
  • 4 rashers Asda SmartPrice Back Bacon
  • 350g cabbage, shredded and cooked, to serve
Method
  • Rinse the liver in cold water. Pat dry with kitchen paper, then put on a kitchen paper-lined plate.

  • Heat 1 tbsp oil in a large pan and cook the onion over a low heat, stirring occasionally until soft and golden.

  • Meanwhile, boil the potatoes until tender, then drain. Mash with the milk, season and keep warm.

  • When the onions are done, take off the heat and stir in the flour. Gradually stir in the stock. Add the sauce and bring to the boil, stirring all the time. Simmer for 3-4 minutes.

  • Heat the rest of the oil in a frying pan and cook the liver for 3-4 minutes until browned on all sides. You will need to do this in two batches.

  • Add to the onion gravy and simmer for another 2-3 minutes until the liver is cooked through. Meanwhile, grill the bacon until it's crisp.

  • Serve the liver and gravy with the mashed potato, bacon and cabbage.