Liver and onions was a weekly event when I was a child, my mum used ketchup, OXO cubes and Bisto gravy browning, this is as near to her recipe as I could get.
Serve with mashed potatoes and a green vegetable of your choice.
Heat 2 tbsp olive oil in a frying pan and fry the onions with the thyme on a medium heat until soft, browned and starting to caramelise, approximately 30-40 minutes, do not be fooled it does take this long.
Meanwhile dip your liver strips into the seasoned flour, shake off the excess and set aside on a plate.
Heat some more olive oil in another frying pan to a fairly high heat and then pan fry your liver strips in batches, 2-3 minutes each side just to seal and brown really well, you don’t want them cooked through as they will do that in the next stage, set aside again on your plate.
Once the onions are ready, add the tomato puree and stir through, cook for 1-2 minutes.
Add the beef stock and bring to a simmer then add the marmite and Worcester sauce and stir through.
Add the liver to the onions and sauce and stir through, the flour coating on the liver should help thicken the gravy.
Simmer away for 2-3 minutes until the liver is perfectly cooked through, you can always cut a slice to check, there is no harm in a slightly pink middle but if you prefer you can cook it a little longer.
Check the gravy for seasoning
Ingredients
Directions
Heat 2 tbsp olive oil in a frying pan and fry the onions with the thyme on a medium heat until soft, browned and starting to caramelise, approximately 30-40 minutes, do not be fooled it does take this long.
Meanwhile dip your liver strips into the seasoned flour, shake off the excess and set aside on a plate.
Heat some more olive oil in another frying pan to a fairly high heat and then pan fry your liver strips in batches, 2-3 minutes each side just to seal and brown really well, you don’t want them cooked through as they will do that in the next stage, set aside again on your plate.
Once the onions are ready, add the tomato puree and stir through, cook for 1-2 minutes.
Add the beef stock and bring to a simmer then add the marmite and Worcester sauce and stir through.
Add the liver to the onions and sauce and stir through, the flour coating on the liver should help thicken the gravy.
Simmer away for 2-3 minutes until the liver is perfectly cooked through, you can always cut a slice to check, there is no harm in a slightly pink middle but if you prefer you can cook it a little longer.
Check the gravy for seasoning