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Pan-Fried Liver with Bacon & Onion

Pan-Fried Liver with Bacon & Onion

Pan-Fried Liver with Bacon & Onion
Recipe by Siphokazi Mdlankom

Serves: 4—6
Preparation: 10 minutes
Cooking: 12 minutes

Ingredients

450 g beef liver
salt and pepper to taste
2 Tbsp cake flour
2 Tbsp oil
6 bacon rashers, chopped
1 large onion, chopped
2 Tbsp butter
1 cup beef stock
chopped fresh parsley, to garnish
mashed potatoes or rice, to serve

Method

Cut the liver into strips, season with salt and pepper and dust with flour. Heat the oil in a frying pan and fry the bacon until golden and crisp. Remove from the pan and set aside. Add the onion to the same pan and fry until soft and golden.

Remove from the pan and set aside. Add the butter to the same pan and increase the heat. Fry the liver in batches until brown on both sides, about 4 minutes. Return the bacon and onion to the pan and pour in the stock.

Bring to a boil and cook for 2 minutes. Season with more salt and pepper if necessary, and garnish with parsley.

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