Liver and Bacon With Onion Gravy |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A Classic from Britain. I absloutely love the sweet liver with the rich gravy and fluffy mash. Ingredients:
6 onions, sliced |
1 knob butter |
2 tablespoons water |
1/2 teaspoon salt |
1/2 teaspoon brown sugar |
400 ml beef, jus |
1/2 teaspoon thyme |
4 slices bacon |
4 potatoes |
1/2 cup skim milk |
2 tablespoons olive oil |
1 tablespoon cooking oil |
20 g butter |
500 g liver, sliced |
100 g seasoned flour |
Directions:
1. Gently fry the onions for about 30 minutes until caramelised, but do not let them burn or they will become bitter.
2. add the beef jus and thyme and simmer for a few more minutes.
3. grill the bacon until crisp.
4. Boil the potatos until soft
5. Mash with the olive oil and milk until fluffy.
6. I steam some vegetables on top of the potatoes while they cook.
7. Coat the Liver in the seasoned flour and shallow fry in a mix of oil and butter to your liking (pink is best).
8. Serve with the mashed Potatoes, onion gravy, a slice of bacon and some vegetables on the side.
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