CLASSIC British dish with a modern twist—panfried beef liver, crispy bacon, and caramelized onions, all brought together with a rich, creamy whisky sauce. The tender liver, seasoned to perfection, pairs beautifully with the smoky bacon and sweet onions, while the whisky cream sauce adds a luxurious touch. Serve this comforting meal with mashed potatoes and peas for a hearty, delicious dinner perfect for any night of the week.

I overcooked the liver while messing around with the camera. It wasn't overcooked like the bottom of a flipflop, but it was not as soft as usual. Also, too much mashed potato! What a day! Happens to all of us!
RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:
500g beef liver, thinly sliced
100g streaky bacon, chopped    • How to make AMERICAN BACON at HOME  
2 large onions, thinly sliced
2 cloves garlic, minced
Allpurpose/plain flour
2 tablespoons vegetable oil
50g butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Whisky Cream Sauce:
12 tablespoons of butter
1 small shallot or onion, finely chopped
2 cloves garlic, minced
120ml (1/2 cup) whisky
1 cup beef stock
250ml (1 cup) heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper, to taste


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