LIVER & BACON SAUTé WITH POTATOES & PARSLEY

Liver & bacon sauté with potatoes & parsley image

Give yourself a boost with this iron-rich hearty autumn supper

Provided by Good Food team

Time 45m

Number Of Ingredients 10

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Ingredients

400g new potato
2 tbsp olive oil
4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
4rashers of unsmoked bacon , snipped into pieces
1 tbsp plain flour
1 tsp paprika , plus extra for sprinkling
175g lamb's liver , sliced into thin strips
20g pack flatleaf parsley , chopped
150ml hot vegetable stock (made with bouillon powder)
4 tbsp soured cream

Steps:

Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Nutrition Facts : Calories 570 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium