Wash and dry the liver slices. Cut them into bite-sized pieces. Remove any tough parts. Season lightly with salt and pepper. This helps build flavor from the start.

Place flour in a bowl. Lightly coat the liver pieces in flour. Shake off extra flour. This step helps thicken the sauce later and gives a better texture.

Heat oil in a large pan. Add chopped bacon. Cook until slightly crispy and golden. Remove bacon and set aside. It will add smoky flavor to the dish later.

In the same pan, add liver pieces. Cook quickly on high heat. Turn them until browned on all sides. Do not overcook or they may become tough.

Add sliced onions to the pan. Cook slowly until soft and golden. This may take around 8–10 minutes. Stir often to avoid burning.

Return bacon and liver to the pan. Mix everything gently. Add dried thyme and Worcestershire sauce. Stir well so flavors combine evenly.

Pour in the beef stock slowly. Stir gently to mix everything. Bring the mixture to a light simmer. The sauce will start to thicken slightly.

Move everything into an ovenproof casserole dish. Spread it evenly. Cover with a lid or foil. This helps the dish cook slowly and stay tender.

Place the dish in a preheated oven at 180°C. Bake for about 45–50 minutes. The flavors will blend and become rich and deep.

Remove from oven carefully. Stir gently before serving. Sprinkle fresh parsley on top. Serve hot with mashed potatoes or bread.