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Liver and Bacon with Onion Gravy
Ingredients
  • 450g lambs’ or calves’ liver, sliced (thawed, if frozen)
  • 4 tsp plain flour
  • 20g butter
  • 1 tsp sunflower oil
  • 1 medium onion, fairly thinly sliced
  • 2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
  • 500ml beef stock, made with 1 stock cube
  • 2 tsp tomato ketchup
  • flaked sea salt
  • freshly ground black pepper
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