Recipe
Liver & Onions with Bacon and Mushroom Gravy
Tender liver with crisp bacon, soft onions and mushrooms in a glossy mustard gravy for a deeply savoury British comfort-food dinner.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Pat the liver dry, cut it into bite-sized pieces and toss it lightly with the seasoned flour.
Warm the oil and butter in a wide frying pan. Fry the bacon until lightly crisp, then add the onions and cook until soft and pale gold.
Add the mushrooms and cook until their moisture has evaporated. Stir in the garlic for the final 30 seconds, then lift the bacon and vegetables onto a plate.
Cook the floured liver in batches for 1–2 minutes per side, keeping the centres slightly pink so they do not toughen.
Return the bacon mixture to the pan, sprinkle in the second measure of flour and stir for a minute.
Gradually add the stock, then stir in the mustard and Worcestershire sauce. Simmer gently until the gravy thickens.
Stir through the cream if using, adjust the seasoning and finish with parsley. Serve immediately.
Notes
Do not overcook the liver; it should remain tender before returning to the gravy.
About this recipe
This traditional-style supper pairs quickly cooked liver with smoky bacon, sweet onions and browned mushrooms. A little mustard and Worcestershire sauce give the gravy depth without making it heavy.
Serve it with mash, roast potatoes or buttery greens. Keep the liver just tender and slightly pink before it returns to the sauce so it stays soft.
