One of my favourite dishes, made very quickly and ridiculously cheap, comfort food at its best.
360g Lamb's liver
1 large onion chopped
2 rashers bacon
8 chestnut mushrooms, sliced.
1 x beef stock cube
1 x lamb stock cube
1 1/2 pints of hot water to make stock.
In deep frying pan fry the 2 rashers of bacon until golden. Set aside on kitchen towel leaving bacon fat in pan. Cut the bacon into thick ribbons.
Gently fry chopped onions in bacon fat, add salt, black pepper and pinch of sugar, fry until soft and golden.
Whilst onions are frying, rinse liver and pat dry with kitchen towel, trim if necessary, slice any thick pieces horizontally so all pieces are no more than 2cm thick. Flour liver on both sides, gently shaking off excess.
Once onions are golden, remove from pan, add more oil if necessary and fry the floured pieces of liver. Do not overcook the liver, fry for about 1 minute per side.
Remove liver from pan, add onions back to the pan with sliced mushrooms. Once mushrooms are golden add 1 tbsp of flour and mix in well, cook for 2 minutes.
Slowly add stock to form onion and mushroom gravy, then return the sliced bacon and liver to the pan. Simmer for about 10 minutes.
Taste and season again if necessary.
Serve on hot plate with either mashed potatoes or boiled new potatoes and spring greens. Sprinkle with fresh chopped flat leaf parsley.