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{{#seo:
|title=Classic liver and bacon with onion gravy a British recipe
|titlemode=replace
|keywords=#liver #plainflour #onions #classicliverandbaconwithoniongravy #bacon #gravybrowning #oliveoil #butter #port #gravy #calves
|hashtagrev=032020
|description=This is the classic way to serve liver and bacon
}}


This is the classic way to serve [[Liver and bacon|liver and bacon]]. Quick, easy and very tasty.

A few quick tips: Cook the [[Onions|onions]] really slowly, about 30 minutes to get nice and [[Caramelised|caramelised]]. Cut the [[Liver|liver]] into thin strips and cook it quickly, don't overcook it or it will be like shoe leather.

{{recipesummary
|TotalCalories = 1273
|PortionCalories = 636
|DatePublished=27th August 2013
|Author=Chef
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 30 minutes
|PrepTime = 5 minutes
|CookTime = 25 minutes
|Image = [[Image:Classic liver and bacon with onion gravy recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Just like Mum used to make''

5/5 

This is a love it or hate it recipe. I love it as it reminds me of proper home cooking by my Mum!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| 150 g of [[Liver|liver]] per person - lambs, [[Calves|calves]] or [[Pigs liver|pigs liver]].
| [[Olive oil]] for [[Frying|frying]]
| [[Plain flour]] for coating the [[Liver|liver]]
| 6 rashers of [[Bacon|bacon]]
| 2 large [[Onions|onions]]
| A few [[Cloves of garlic|cloves of garlic]], peeled and sliced - optional
| 50 g [[Butter|butter]]
| 245 ml [[Vegetable Stock|vegetable stock]]
| [[Gravy browning]]
| 1 tablespoon of [[Plain flour|plain flour]]
| Splash of [[Port|port]]
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Onions garlic butter gravy.jpg|Gravy with browning added
Image:Onions garlic cooked.jpg|..after 20 minutes..
Image:Onions garlic butter.jpg|Onions, garlic, butter and pepper
</gallery>
===Method===
{{RecipeMethod
| Add the [[Butter|butter]] to a pan or [[Wok|wok]] and add a good grind of [[Black pepper|black pepper]]
| Add the [[Onions|onions]] and optional [[Garlic|garlic]] and sauté on a low heat for 20 minutes stirring now and then.
| Add 1 tablespoon of [[Plain flour|plain flour]] and stir in the [[Stock|stock]]
| Heat and stir until it thickens. If you wish, add a little [[Gravy browning|gravy browning]] (or [[Soy sauce|soy sauce]]) to colour the [[Gravy|gravy]].
| Add a splash of [[Port|port]] or [[Sherry|sherry]] and season to taste.
| [[Grill]] the [[Bacon|bacon]] util it is crispy.
| Dredge the [[Liver|liver]] strips in a little seasoned [[Flour|flour]] and pan [[Fry|fry]] the liver in a little [[Olive oil|olive oil]] for a minute or so on each side.
}}
===Serving suggestions===
Serve with [[Mashed potatoes|mashed potatoes]] and [[peas]] or [[baked beans]]
===Variations===
We have a large variation of [[Gravy|gravy]] recipes and [[Mashed potato|mashed potato]] recipes if you want to try something different.
==See also==
* http://www.guardian.co.uk/lifeandstyle/2010/oct/17/nigel-slater-classic-liver-and-bacon-recipe
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Offal recipes]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/liver|#liver]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/onions|#onions]] [[Special:Search/classicliverandbaconwithoniongravy|#classicliverandbaconwithoniongravy]] [[Special:Search/bacon|#bacon]] [[Special:Search/gravybrowning|#gravybrowning]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/butter|#butter]] [[Special:Search/port|#port]] [[Special:Search/gravy|#gravy]] [[Special:Search/calves|#calves]]
</code>

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