Description
Delia Smith’s Liver and Bacon Casserole is a classic British dish featuring lamb’s liver, bacon, and onions cooked together in a flavorful gravy. The liver is lightly browned and then slow-cooked with onions and bacon, resulting in a dish that’s rich in flavor and perfect for serving with mashed potatoes or crusty bread. The slow cooking process ensures the liver remains tender while the bacon adds a smoky, salty contrast.
Ingredients
Scale
- 1 pound of lamb’s liver, thinly sliced
- 8 ounces of streaky turkey bacon, diced
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of beef stock
- 1/2 cup of dry white wine (optional)
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegetable oil
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Liver: Pat the liver slices dry with paper towels and lightly coat them in flour, shaking off any excess.
- Brown the Liver: In a large frying pan, heat the vegetable oil over medium-high heat. Brown the liver slices on both sides for 1-2 minutes per side. Remove the liver from the pan and set it aside.
- Cook the Bacon and Onions: In the same pan, add the diced bacon and cook until crispy. Add the sliced onions and garlic, cooking until the onions are soft and translucent.
- Make the Gravy: Sprinkle the flour over the onions and bacon, stirring to combine. Gradually add the beef stock and wine (if using), stirring constantly until the gravy thickens.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). In a casserole dish, layer the browned liver with the bacon and onion mixture. Add the thyme, bay leaf, salt, and pepper. Pour the gravy over the top, ensuring everything is well-coated.
- Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30-40 minutes, until the liver is tender and the flavors have melded together.
- Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve the casserole hot with mashed potatoes or crusty bread.