Liver And Bacon With Onion Sauce

This is probably one of my husbands favourites, and I make it about once a month, for that reason. I've altered the original recipe, so that I can eat it too, liver is one of my least favourite things to eat, but I am of the opinion, that if Glen can eat, and does eat things that I like and he doesn't, then I can make the effort to cook and eat things, that he does very much enjoy.

Before I made this recipe, I read somewhere that marinating the liver, before hand, in milk, was meant to lessen that really intense flavour, I don't know for sure if it works because I have done it from the very beginning and therefore have nothing to compare it to.

I make a stroganov out of mine, I stick to the original recipe for the most part but I add mushrooms (we both love mushrooms) and cream, which is totally dependant on the type of cream I have to hand, normal single cream, sour cream, creme fraiche, I'm not overly fussed. I also use bisto gravy granules, instead of beef stock and flour to thicken it! Not entirely a short cut because I prefer the flavour but I have to admit, it's easier than using flour as the thickening agent. Sometimes depending on my mood I will add a glug of port, it entirely depends on who I am cooking it for though!


Liver And Bacon With Onion Sauce

2 tbsps extra virgin olive oil
1 large onion thinly sliced
4 slices of bacon cut into thin strips
500g liver, marinated in milk over night
2 tbsps flour
2 1/2 cups beef stock
1 tbsp tomato puree
Dash of worcestershire sauce
salt and pepper to taste


1. Heat the oil, add the onions and bacon to the pan, cooking gently,stirring now and again until the onion is glassy and the bacon has crisped. Add the liver and cook stirring for 2 minutes, remove with a slotted spoon cover with tin foil to keep warm.

2. Add the flour to the pan and cook stirring for 1 minute, slowly pour in the stock, stirring constantly, bring to a boil, keep stirring until it has thickened.

3. Add the puree and worcestershire sauce, season with salt and pepper, then return the onions, liver and bacon, then cover and simmer for 5 minutes.

(this is also where I would add about 100ml single cream)

I normally serve this with Garlic mashed potatoes, but pasta, rice or boiled potatoes are equally as good.