Liver, Bacon & Onion Casserole
Liver, Bacon & Onion Casserole
This recipe for my Liver, Bacon & Onion Casserole is very much like what my grandmother and mother used to make, with two exceptions 1) they cooked it in an iron pot over the open fire outside.
When I think back to the time my grandmother was born, it was in the 1800s, almost all the food they cooked would have been either caught or grown in the fields and hedgerows, the other exception was the bacon, it usually came in the form of a ham bone from some charitable local butcher.
I’ve used Ox liver in this recipe, but my grandmother and mother would have used the livers from either rabbits (that was the most common form of protein we had as it was easy to catch) or on occasions partridges or pheasants. We were travellers, (Gypsy Folk) so we had to rely on what we could gather from the hedges and fields.
Liver, Bacon & Onion Casserole
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Ingredients
- 500 g Liver of your choice, sliced
- 250 g Bacon Back or Pancetta chopped
- 2 Medium Onions sliced
- 3 Cloves garlic crushed
- 60 g Mushrooms cut to bite size pieces
- 1 Tablespoon Tomato Puree
- 120 g plain Flour
- 500 g/mls Beef Stock
- Salt and Pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Slice the liver in to bite size pieces.
- Then in a large mixing bowl, add the flour and season with salt and pepper, add the liver and make sure each piece is coated with the seasoned flour.
- Now take about 3 tablespoons of the remaining seasoned flour and place in a small bowl and mix with a little cold water to form a paste. This will be used later to thicken the gravy.
- Cut up the bacon into small pieces and slice the onions, chop/crush the garlic etc. then over a medium heat, fry off the bacon until cooked. Remove the cooked bacon to a plate, leaving the bacon fat in the pan.
- Now turn the heat up on the pan and add the liver slices. Carefully turn them until they are browned on all sides then remove on to a plate.
- Add the sliced onions, garlic and mushrooms to the pan. Add a little more oil if required after cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.
- Add the bacon and liver back to the pan with the onions and mushrooms and combine. Now add the beef stock and tomato puree and beef stock together with the flour and water mixture you did earlier, stir well making sure everything is combined.
- For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 150 C for approximately 2 hrs 30 minutes.
- For cooking in the slow cooker, transfer everything into your slow cooker and cook on low for 5-6 hours.
- For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours or until the liver is tender.
Category: British, Cuisine, Main Courses, Meat, Recipes, Slow Cooker
Hi Brenda, Thank you so much for your feedback, I’m always pleased to hear how things worked out. I hope your visitors enjoyed it too. Thanks also for the 5 star rating.
This recipie is the best one for making liver casserole ! Had unexpected visitors arriving in 3 hrs
Made this recipie and it was delicious, no time for slow cooker so used the oven Thankyou Mr Paul
Hi Sandrs, Yes, use any herb you like, I often use Thyme or rosemary, they go well with both the liver and the onion. If all else fails use a pinch od dried mixed herb. Hope this helps.
Hi Paul cannot wait to make this dish today but I haven’t sage is it possible to use another herb instead please?
Certainly not, it’s an excellent choice Shel. Whenever I see any here I purchase it an freeze it.
I normaly use calf livers is that too mild for this dish?
Hi Jenny, Thanks for your comment and I’m so pleased to enjoyed it. I always think the old ones are the best, so simple to make and less to go wrong. x
Fabulous meal! Soooo tasty, as Grace says “just like Mum used to make”
Thank you
Hi Grace, Thank you for your feedback. I’m pleased you’re going to make this dish and I hope it brings back lovely memories of your early life and also of your dear Mother. Enjoy xx
Thanks for this recipe. It is just like one my Mother used to cook for the family when I was young. It reminded me how good liver can taste. Making this tonight, and can’t wait to taste that lovely gravy. Thank you.