Pan-Fried Calves Liver With Champ & Gravy

• 1 1/8 pounds calves liver
• plain flour for coating, plus about a dessert spoonful for the gravy
• 4 smoked streaky bacon rashers, finely sliced
• 1 onion halved and very finely sliced
• 4 spring onions finely chopped
• 2 1/8 cups beef stock
• 2 1/8 cups whole milk
• 1 knob butter
• 6 potatoes large desiree, peeled and chopped into small pieces

1. 1. For the gravy, fry the onions and bacon together until the bacon starts to brown and the onions are soft.
2. 2. Add the dessert spoon of flour and stir well.
3. 3. Add the stock, stirring well again and cook for about 20 minutes until reduced by half.
4. 4. For the champ, boil the potatoes until soft - in a separate pan, heat the milk and spring onions together until the spring onions are soft, keeping the milk at a simmer.
5. 5. Drain the potatoes and add the milk, spring onions and butter. Mash until soft and creamy.
6. 6. For the liver, coat lightly in seasoned flour. Heat some cooking oil in a frying pan and fry on a high heat for about 2 minutes per side, until just cooked through.

flour, bacon rashers, onion, onions, beef stock, milk, knob butter, potatoes

Taken from www.yummly.com/recipe/Pan-fried-Calves-Liver-with-Champ-_-Gravy-1692067 (may not work)