Tag: beef liver

Veal Liver and Bacon with Onion Gravy

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients :

• 450 g Veal Liver
• 4 tsp plain flour
• 20 g butter
• 1 tsp sunflower oil
• 1 medium onion,  thinly sliced
• 2 rindless lean back bacon rashers (about 55 g), each cut into 2 cm wide strips
• 500 ml beef stock, made with 1 stock cube
• 2 tsp tomato ketchup
• flaked sea salt
• freshly ground black pepper

Directions :

• Rinse the veal liver in a colander under cold water and drain it well on kitchen paper.
• Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper.
• Add the veal liver to the bowl and turn it in the flour until lightly coated.
• Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
• Tap the excess flour off each slice of veal liver and add them to the pan using tongs.
• Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.
• Turn down the heat and melt the remaining butter in the same pan.
• Add the sliced onion and cook for a minute or so, stirring to separate the layers.
• Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
• Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly.
• Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.
• Put the veal liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring.
• Season to taste with salt and pepper.
• Serve the veal liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.