Isabel is a practicing nurse. She learned this recipe for liver and bacon casserole years ago, and she's been a fan ever since.
I learned this recipe for liver and bacon casserole years ago, and it really is a most wonderful dish because it's easy to prepare, contains cheap ingredients, and is palatable to kids, as well as grownups. It's a great way to get children to eat liver if they are a bit fussy.
This casserole is a very inexpensive family meal, which means that if your family lives on a budget, this recipe could easily become a staple. You'll rest easy knowing that your kids are getting plenty of iron and vitamins A and C, as well as protein and zinc.
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- 1 pound liver (lamb is tender, but beef or pig's liver have more flavor)
- 4 ounces bacon, chopped
- 1 onion, chopped
- 1 (14-ounce) tin chopped tomatoes
- Oil, for frying
- Small amount seasoned flour
- 1 tablespoon Worcestershire sauce
- ½ pint stock (ham stock is best)
- Fry the onion and bacon together in the oil for a few minutes to soften, and then put the mixture in a casserole dish. Set aside.
- Chop the liver into bite-sized pieces, and lightly coat in the seasoned flour.
- Fry the liver for a few minutes until it has changed color; then transfer to the casserole dish to join the onions and bacon.
- You can add a little more flour at this stage if you like, but it's not strictly necessary. Gently cook the flour in the oil.
- Mix your stock with the remaining oil in the saucepan. This will have thickened a little.
- Bring up to boil, and then add the tin of chopped tomatoes.
- Add the Worcestershire sauce. Mix well, then pour the mixture over the liver, onion, and bacon in the casserole dish. Cover with a lid.
- Place in a hot oven at 180°C for 45 minutes.
This casserole is delicious served with boiled potatoes and a green vegetable.