Liver and onions
Tender lamb's liver pan-fried with sweet onions and a thin savoury gravy.
- Time30 min
- LevelEasy
- Costabout £2.50 a head
Ingredients
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Method
- 1
Fry the bacon in a large pan until crisp, about 5 minutes. Lift out and set aside.
5 min - 2
Add 1 tbsp oil and the onions and cook over a medium heat for 12 minutes until soft and golden. Stir in the sugar and remove from the pan.
12 min - 3
Season the flour with salt and pepper and coat the liver. Heat the remaining oil and fry the liver for 2 minutes each side until just pink inside.
4 min - 4
Return the onions to the pan, add the stock and Worcestershire sauce and bubble for 3 minutes.
3 min - 5
Scatter over the bacon and serve with mash and greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.