This Hairy Bikers liver and bacon is made with tender lambs’ liver, smoky back bacon, and a rich onion gravy thickened with pan juices. It is a proper British comfort meal that comes together in one pan. Serves 4 in just 25 minutes.
I make this on weeknight evenings when I want something filling but quick. The trick is keeping the liver pink inside so it stays soft and tender in the gravy.
Liver and Bacon Ingredients
- 450g lambs’ or calves’ liver, sliced
- 4 tsp plain flour
- 20g butter
- 1 tsp sunflower oil
- 1 medium onion, fairly thinly sliced
- 2 rindless lean back bacon rashers (about 55g), cut into 2cm wide strips
- 500ml beef stock, hot
- 2 tsp tomato ketchup
- Flaked sea salt
- Freshly ground black pepper
How to Make Liver and Bacon
- Prep the liver: Rinse the liver slices under cold water and pat them completely dry with kitchen paper. Season 2 teaspoons of the plain flour with plenty of salt and pepper, then toss the liver slices until lightly coated.
- Brown the liver: Melt half the butter with the oil in a large non-stick frying pan over a medium-high heat. Tap off any excess flour and cook the liver for 1½–2 minutes on each side until golden but still pink inside. Transfer to a plate.
- Cook the onion and bacon: Turn the heat down and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute, then add the bacon strips. Cook together for about 5 minutes, stirring often, until the onion is soft and lightly golden.
- Make the gravy: Sprinkle the remaining 2 teaspoons of flour over the onion and bacon and stir for a few seconds. Gradually pour in the hot beef stock, stirring constantly and scraping up the browned bits from the bottom of the pan. Bring to a simmer, stir in the ketchup, and cook until the gravy is thickened and glossy.
- Finish and serve: Return the liver to the pan and heat through for 2–3 minutes. Season with salt and pepper and serve straight away.
What Are the Best Tips for Making Liver and Bacon?
- Soak the liver in milk first: Place the liver slices in a shallow dish, cover with milk, and leave for 30–60 minutes before cooking. This draws out any bitterness and gives a milder, more tender result.
- Do not overcook: The liver should be seared quickly on the outside but still pink in the middle. It will finish cooking when you return it to the hot gravy at the end.
- Use a very hot pan: A properly heated pan is what gives the liver a golden crust rather than a grey, steamed surface. Make sure the butter is foaming before you add the liver slices.
- Pat the liver completely dry: This helps the flour stick properly and allows the liver to brown rather than steam in the pan. Wet liver will not sear.
- Scrape the pan for a richer gravy: When you add the stock, use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These are packed with flavour and make the gravy much richer.
- Try the slow cooker method: If you prefer a softer, more braised texture, try our Hairy Bikers slow cooker liver and onions for a hands-off version.
What Should You Serve with This?
This is classic British comfort food, so keep the sides simple. A big pile of creamy mashed potatoes is the traditional pairing, with the onion gravy ladled generously over the top. Add a portion of freshly cooked greens like savoy cabbage, curly kale, or green beans on the side.
Steamed carrots or buttered peas also work well. For something more filling, serve alongside our Hairy Bikers beef stew and dumplings for a proper winter spread.
How Should You Store Leftovers?
Cool leftovers completely and store in an airtight container in the fridge for up to 2 days. Be aware that liver can become tougher when reheated, so this dish is best served fresh.
Reheat gently in a saucepan over a low heat with a splash of beef stock to stop it drying out. Avoid the microwave if possible, as it tends to make liver rubbery.
Which Liver Is Best for This Recipe?
Lambs’ liver is the top choice for this recipe. It has a mild flavour and a tender texture that works perfectly with quick pan-frying. This is what the Hairy Bikers recommend.
Calves’ liver is the premium option. It is even more delicate and tender than lambs’ liver, but it costs more and can be harder to find at the butcher.
Avoid beef liver for this recipe. It has a much stronger, more metallic taste and a firmer texture that does not suit fast cooking. Beef liver is better for slow-cooked dishes where the longer cooking time can soften it.
Nutrition Facts
- Serving Size: 1/4 of recipe
- Calories: ~380 kcal (estimated)
- Protein: 35g
- Carbohydrates: 15g
- Fat: 20g
- Saturated Fat: 8g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
Frequently Asked Questions
Can I make this without bacon? You can, but the bacon adds a lot of smoky flavour to the onion gravy. If you leave it out, add a dash of Worcestershire sauce or a pinch of smoked paprika to make up for it.
How do you cook liver and bacon without it being tough? Use lambs’ or calves’ liver and coat the slices in seasoned flour before frying. The flour seals in moisture, and the milder liver types stay tender with quick, high-heat cooking.
How does the Hairy Bikers liver and bacon compare to Rick Stein’s? The Hairy Bikers version has a flour-thickened onion gravy with ketchup for richness. Rick Stein’s uses caramelised onions with balsamic vinegar and calves’ liver for a lighter take.
What is the difference between liver and bacon and liver and onions? Liver and bacon is a quick pan-fried dish with bacon and onion gravy. Liver and onions is typically slow-cooked with a larger amount of soft, caramelised onions and no bacon.
Can you freeze liver and bacon? You can freeze it in an airtight container for up to 1 month, but the liver texture will change. Thaw overnight in the fridge and reheat gently with a splash of stock.
You May Also Like:
- Hairy Bikers Slow Cooker Liver and Onions Recipe
- Hairy Bikers Chicken and Ham Pie Recipe
- Hairy Bikers Beef Stew and Dumplings Recipe
Hairy Bikers Liver and Bacon Recipe
Description
This Hairy Bikers liver and bacon recipe features tender, pan-fried lambs’ liver and smoky back bacon in a rich onion gravy. A proper British comfort dish, ready in 25 minutes.
Ingredients
Instructions
- Rinse and pat dry the liver. Toss in 2 tsp of seasoned plain flour.
- Melt half the butter with the oil in a large pan over medium-high heat. Brown the liver for 1½–2 minutes per side until golden but still pink inside. Transfer to a plate.
- Melt the remaining butter and cook the onion and bacon for 5 minutes until soft and lightly golden.
- Sprinkle in the remaining flour and stir, then gradually add the hot beef stock. Scrape up the browned bits from the bottom of the pan.
- Stir in the ketchup and simmer until the gravy is thickened and glossy.
- Return the liver to the pan and heat through for 2–3 minutes.
- Season to taste and serve straight away with mashed potatoes and greens.
