Lamb’s Liver and Bacon Casserole

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  • 500 gm lamb’s liver, trimmed and sliced
  • Bacon rashers, cut into strips
  • 2 onions, sliced
  • 2 cups mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 tbsp soy sauce
  • 2 tbsp plain all-purpose flour
  • 2/3 cup chicken stock
  • Salt and pepper to taste


Heat oil in a frying pan and cook bacon until crisp. Add onions and cook for about 10 minutes, until softened. Add mushrooms and cook for a minute. Remove bacon and vegetables. Keep aside. Add the liver to the pan and cook over high heat for 4 to 5 minutes. Remove the liver from the pan and keep aside. Melt butter in a saucepan. Add soy sauce and flour, and blend together. Add stock, stir and bring to a boil until thickened. Return the liver and vegetables to the pan and cook for 2 minutes. Season with salt and pepper. Serve with boiled potatoes and cooked green beans.

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