Liver and Bacon with Onion Gravy
AI-generated image
British

Liver and Bacon with Onion Gravy

Tender slices of beef liver are quickly sautéed with crisp bacon, then served beneath a rich onion gravy made glossy with beef stock and Worcestershire sauce. A classic British main dish with deep flavor and a pleasantly contrasting texture.

40 min 4 servings Medium
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How to prepare

1
Pat the liver dry and season both sides with the salt and pepper. Dust it lightly with about 30 g of the flour, shaking off the excess so the coating remains thin.
2
Heat a large heavy skillet over medium heat. Add the bacon and sauté for 5 to 7 minutes, turning occasionally, then continue cooking as needed until browned, crisp, and fully cooked. Transfer it to a plate, leaving the rendered fat in the skillet.
3
Add the neutral oil to the skillet and raise the heat to medium-high. Sauté the liver in a single layer for 2 to 3 minutes per side, until browned outside and just cooked through in the center, with no raw appearance. Transfer to a plate and loosely cover.
Browned beef liver slices resting after sautéing AI-generated image
4
Reduce the heat to medium and add 15 g of butter. Add the sliced onions and sauté for 8 to 10 minutes, stirring often, until softened, golden at the edges, and sweet-smelling.
5
Sprinkle the remaining 15 g of flour over the onions and mix for 1 minute to remove its raw smell. Gradually whisk in the warm beef stock, then add the Worcestershire sauce. Simmer for 4 to 5 minutes, stirring, until the gravy is smooth and lightly thickened.
6
Return the bacon and any juices from the liver plate to the gravy. Simmer for 1 minute, then taste and adjust the seasoning. Spoon the gravy over the liver and serve immediately.
Liver and bacon covered with onion gravy and served with mashed potatoes AI-generated image

Why this recipe works

A brief flour coating helps the liver brown while giving the onion gravy body. Bacon supplies savory fat, and Worcestershire sauce adds acidity and depth without overwhelming the traditional flavor.

Storage and reheating

How to store it

Refrigerate cooled leftovers in an airtight container for up to 2 days. Store the liver and gravy together, and refrigerate within 2 hours of cooking.

How to reheat it

Reheat gently in a covered skillet over low heat with a splash of beef stock until steaming hot throughout. Avoid prolonged reheating, which can toughen the liver.

Nutrition / serving

607kcal
49.48 gprotein
17.53 gcarbs
37.48 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 14 Aug 2026 · updated 14 Aug 2026