Ingredient:
2 tbsp sunflower oil
1 large onion, thinly sliced
125 g (4 oz) streaky bacon rashers, rinds removed cut into strips
500 g (1 lb) calf’s liver, trimmed and cut into 1 cm (1/2 in) strips
2 tbsp plain flour
600 ml (1 pint) beef stock
3 tbsp tomato ketchup
A dash of Worcestershire sauce
Salt and black pepper
Chopped fresh tarragon, to garnish

Method:
Heat the oil in a large frying pan, add the onion and bacon, and cook gently, stirring occasionally, for a few minutes until the onion is soft and the bacon crisp. Add the liver and cook, stirring, for 2 minutes. Remove with a slotted spoon and keep warm.

Add the flour to the pan and cook, stirring, for 1 minute. Pour in the stock and bring to a boil, stirring until thickened.

Add the ketchup and Worcestershire sauce, and season. Return the onion, bacon, and liver to the pan, cover, and simmer for 5 minutes. Sprinkle with tarragon and serve with boiled potatoes and peas.

Liver Stroganoff
Use 150 ml (1/4 pint) chicken stock instead of the beef stock and omit the ketchup and Worcestershire sauce. Stir in 150 ml (1/4 pint) soured cream.