Liver & bacon with red onion gravy
- 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
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.