Liver and Onions

Liver and Onions Recipe

A great meal fo those who has a tight budget but still wants to make the most out of it
Yield: 4    Preparation Time: 10 minutes    Cooking Time: 15 minutes
A Traditional dish with bacon that makes an economical meal.


450g lamb's liver, trimmed
4 rind less smoked streaky bacon rashers, chopped
2 onions, thinly sliced
227g can chopped tomatoes
175ml beef or vegetable stock
2 tablespoons plain flour
25g butter
1 tablespoon tomato purée
1 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
¼ teaspoon dried mixed herbs
Salt and freshly ground black pepper

To serve:
2 tablespoons parsley, fresh and chopped
4 tablespoons soured cream

Recipe Instructions

Make the tomato and onion sauce.
Heat half the oil and the butter in a saucepan over a low heat and add the onions. Gently cook the onions for 10 minutes until they turn golden. Add the tomatoes (with their juice), the stock, Worcestershire sauce, tomato puree and herbs to the onions and bring the sauce to the boil. Reduce the heat, cover and allow the sauce to simmer gently stirring occasionally.

Cook the liver and bacon.
Rinse the liver and pat it dry with paper towels. Cut the liver into thin slices and toss the slices in the flour that has been seasoned with salt and pepper. Heat the remaining oil and butter in a frying pan until sizzling. Add the liver and bacon and fry the liver for 3 – 4 minutes on each side until it is cooked and until the bacon is brown and crispy.

To serve.
Remove the liver from the pan with a slotted spoon and place them on 4 warm serving plates. Remove the bacon scatter it on top of the liver. Place the onion and tomato sauce on the side of each dish and top each serving with soured cream and a sprinkle of parsley.