Description
Mary Berry’s Liver and Bacon Casserole is a traditional British dish that showcases the rich and savory combination of liver, bacon, onions, and a flavorful gravy. The dish is slow-cooked, allowing the liver to become tender and the flavors to meld together beautifully. It’s a comforting, hearty meal that’s perfect for cold evenings or a family dinner.
Ingredients
Scale
- 1 pound lamb’s liver, sliced
- 8 slices beef bacon, chopped
- 2 large onions, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Set your oven to 350°F (180°C).
- Prepare the Liver:
- Rinse the liver slices under cold water and pat dry with paper towels.
- Season with salt and pepper, then dredge in flour, shaking off any excess.
- Cook the Bacon:
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped bacon and cook until crispy. Remove and set aside.
- Sauté the Onions:
- In the same skillet, add the sliced onions and cook until softened and golden brown.
- Brown the Liver:
- Add the liver to the skillet and cook for about 2 minutes on each side, just until browned.
- Make the Gravy:
- Stir in the tomato paste, Worcestershire sauce, and beef or chicken stock.
- Bring to a simmer, stirring to thicken the gravy slightly.
- Assemble the Casserole:
- In a casserole dish, layer the liver, onions, and bacon.
- Pour the gravy over the top, ensuring everything is well coated.
- Bake the Casserole:
- Cover the dish with a lid or foil and bake for 1 hour, until the liver is tender and the flavors are well combined.
- Garnish and Serve:
- Garnish with chopped fresh parsley before serving.