Pork Liver & Bacon Casserole |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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One for the wife, she loves liver so I messed around & came up with this. She liked it so it must be worth a try! It's easy to make too. It's good with a baked potato & white steamed cabbage. Ingredients:
3/4 kg pork liver |
1/2 kg wiltshire smoked bacon (or any smoked bacon but not streaky) |
450 ml worcestershire sauce |
1 tablespoon tomato paste |
250 g sliced mushrooms |
1 small onion, chopped |
2 celery ribs, chopped |
5 garlic cloves, chopped |
50 g butter |
2 tablespoons vegetable oil |
1 pinch black pepper |
30 g bisto, gravy granules |
Directions:
1. Lay the liver & bacon into a large casserole dish & add the beef stock, Worcestershire sauce, tomato paste & black pepper.
2. In a wok or large frying pan heat the vegetable oil & butter.
3. Add the chopped garlic, chopped celery & onions & fry for around 3 minutes.
4. Add the mushrooms & fry for another 3 minutes or so until cooked through.
5. Pour fried vegetables into the casserole dish & stir & cover.
6. Preheat oven to around 170°C & bake for 2 hours.
7. If required, season to taste & serve.
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