Liver and Onions with a Rich Onion Gravy

This is my collegue's recipie inspired from his Mum which she used to cook for him as a little boy. It brings back happy memories. Served with roast potatoes, chips or creamy mash. This is a little slice of heaven! And as Liver is inexpensive, easy on the wallet too.




Ingredients

  - 450g lamb's liver, trimmed
  - 2 tbsp plain flour
  - 1 tbsp vegetable oil
  - 25g butter
  - 4 rindless smoked bacon rashers, chopped
  - 2 onions, sliced or wedges
  - Some garlic half chopped
  - Mushrooms well washed
  - 175ml beef or vegetable stock
  - 2 tbsp Worcestershire sauce
  - 1 cup red dry wine
  - 1/4 tsp dried mixed herbs
  - salt and freshly ground black pepper
  - 5 large potatoes
  - Some milk & butter (for mash)





Preparation method

1.    Heat half the oil and half the butter in a saucepan over a low heat, add the onions and garlic and gently cook them for 10 minutes until soft and just starting to turn golden.

2.    Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Toss each piece in the flour, seasoned with  pepper. Do not salt as it will hard the liver

3.    Add the mushrooms, the stock, Worcestershire sauce, and herbs to the onions and bring to the boil. Add wine and stir until you have a smooth sauce.

4.  Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and bacon and fry for 3–4 minutes on each side until the liver is just cooked and the bacon is lightly browned and crispy. Do not cook for too long or the liver will become tough.

5.    Remove the liver and bacon from the pan using a draining spoon and put onto warm serving plates, with the bacon scattered over the top of the liver. Spoon the onion and sauce on the side, then side each serving with mashed potatoes, pita bread and sprinkle with parsley. Serve immediately.