Description
Comfort meets classic British cuisine in this hearty liver and bacon casserole, simmering with rich, traditional flavors. Tender meat and smoky bacon blend perfectly, promising a nostalgic meal that warms you from the inside out.
Ingredients
Scale
Meats:
- 450 grams (16 ounces) sliced lambs liver
- 4 rashers smoked back bacon, sliced
Vegetables and Seasonings:
- 1 onion, thinly sliced
- 1 bay leaf
- Salt
- Pepper
Liquids and Thickeners:
- 500 milliliters (2 cups) beef stock
- 3 tablespoons plain flour
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
Instructions
- Crisp bacon in half the butter until golden brown and crunchy, then transfer to a plate.
- Coat liver in flour, quickly sear in the same pan to seal in flavors, and set aside.
- Sauté onions in remaining butter until translucent and softened.
- Create a smooth flour paste by whisking with a small amount of stock.
- Layer bacon, liver, and caramelized onions into the slow cooker.
- Pour sauce ingredients over the meat, ensuring even coverage.
- Cover and cook on low temperature for 6-7 hours until liver is tender and sauce has thickened.
- Prepare creamy mashed potatoes and steamed green peas as accompaniments.
- Plate the casserole with sides, garnishing with fresh herbs if desired.
Notes
- Slice liver thinly to ensure quick and even cooking, preventing tough texture.
- Choose fresh calf or lamb liver for milder flavor and more tender meat.
- Use gluten-free flour for a celiac-friendly version of this classic comfort dish.
- Pat liver dry before flouring to help create a perfect golden-brown sear and prevent soggy coating.
- Prep Time: 15 minutes
- Cook Time: 6 hours 8 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 220 mg