Pork Liver & Bacon Casserole

One for the wife, she loves liver so I messed around & came up with this. She liked it so it must be worth a try! It's easy to make too. It's good with a baked potato & white steamed cabbage.

• Ready In: 2 hrs 20 mins
• Serves: 3-4

Ingredients

• 3⁄4 kg  pork liver
• 1⁄2 kg  wiltshire smoked bacon (or any Smoked bacon but not streaky)
• 450  ml Worcestershire sauce
• 1  tablespoon tomato paste
• 250  g  sliced mushrooms
• 1  small onion, chopped
• 2  celery ribs, chopped
• 5  garlic cloves, chopped
• 50  g butter
• 2  tablespoons  vegetable oil
• 1  pinch black pepper
• 30  g  bisto, gravy granules

Directions

1. Lay the liver & bacon into a large casserole dish & add the beef stock, Worcestershire sauce, tomato paste & black pepper.
2. In a wok or large frying pan heat the vegetable oil & butter.
3. Add the chopped garlic, chopped celery & onions & fry for around 3 minutes.
4. Add the mushrooms & fry for another 3 minutes or so until cooked through.
5. Pour fried vegetables into the casserole dish & stir & cover.
6. Preheat oven to around 170°C & bake for 2 hours.
7. If required, season to taste & serve.