Liver and Bacon Sauté

Simmer the potatoes in salted water for 15 mins, then drain and set aside. Heat the oil in a wok, and fry the potatoes until browned and crispy. Set aside to drain on kitchen paper. Chuck the spring onions and bacon into the pan, and sizzle for 4 mins or until crisp. Meanwhile, season the flour with salt, pepper, and paprika, and dredge the slices of liver in it.
Stir the liver strips into the pan, and cook for 3 mins. Toss in the potatoes, stir in the chopped parsley, then remove everything from the pan and divide between 2 plates. Pour the hot stock into the pan to deglaze, and allow to bubble for 2 mins. Pour your freshly-made gravy all around the liver and potatoes, and top with soured cream and a sprinkle of paprika.

45 mins

2 serving

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