Liver and Bacon with onion gravy, mash and peas

Here is my recipe for Liver and Bacon in Onion  gravy, one of my favourite comfort foods.

This should be enough to feed 3 people, 4 at a push. 

Ingedients

450g lambs’ or calves’ liver, sliced

4 tsp plain flour

20g butter

1 tsp sunflower oil

1 medium onion, fairly thinly sliced

3 rindless lean back bacon rashers cut into thin strips

500ml beef stock, made with 1 stock cube

salt and pepper

Method

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• Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated.
• Melt half the butter with the oil in a large  frying pan.  Cook the Liver for 1½–2 minutes on each side until lightly browned then put them to one side.
• Melt the remaining butter in the same pan. Add the Onion and cook for a  few minutes until it starts to soften. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
• Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer and cook until the gravy starts to thicken.
• Put the liver back in the pan and heat it through in the onion gravy for a few minutes until hot.

I always serve with plenty of creamy mash and garden peas.