Hairy Bikers Liver and Bacon Recipe
This Hairy Bikers liver and bacon recipe is rich, comforting and full of old-style flavor. It is a classic British home meal. The liver is soft and tasty when cooked right.
Ingredients
- 400 g lamb or beef liver sliced
- 6 bacon rashers
- 2 onions sliced
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup beef stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- Fresh parsley for garnish
Instructions
Prepare the Liver
- Rinse the liver under cold water. Pat it dry using paper towels. Cut into even slices for quick cooking.
Season the Liver
- Sprinkle salt and pepper on the liver. Lightly coat with flour. This helps create a light crust when cooking.
Cook the Bacon
- Heat a pan on medium heat. Add bacon slices. Cook until crispy. Remove and set aside.
Fry the Onions
- In the same pan, add butter. Add sliced onions. Cook slowly until soft and golden. Stir often to avoid burning.
Cook the Liver
- Add olive oil to the pan. Place liver slices in. Cook for 2–3 minutes on each side. Do not overcook.
Combine Bacon and Liver
- Add cooked bacon back into the pan. Stir gently with the liver and onions. Let flavors mix together.
Make the Gravy
- Pour in beef stock. Add thyme and a little more seasoning. Stir well and bring to a gentle simmer.
Thicken the Sauce
- Let the gravy cook for a few minutes. It will become slightly thick and rich. Stir occasionally.
Final Taste Check
- Taste the gravy. Adjust salt and pepper if needed. Make sure flavors are balanced.
Serve Hot
- Place liver and bacon on a plate. Pour gravy on top. Garnish with fresh parsley. Serve warm.
Notes
- Do not overcook liver to keep it soft
- Soak liver in milk for milder taste
- Add mushrooms for extra flavor
- Use chicken liver for lighter version
- Cook onions slowly for sweetness
- Add a splash of wine for richer gravy