Almost every traditional British-style pub in Durban, of which there are many, will have a derivation of this dish on its menu.
450 g lamb or calf liver
4 tsp cake flour
1 tsp sea salt
½ tsp freshly ground black pepper
4 tsp butter
1 tsp vegetable oil
1 medium onion, sliced
4 rashers rindless back bacon, cut into 2-cm-wide strips
2 cups beef stock, made with 1 stock cube
2 tsp tomato sauce
1. Rinse the liver under cold water and drain well on kitchen paper. Slice the liver.
2. Put 2 tsp of the flour in a large bowl and add the salt and pepper. Add the liver slices to the bowl and toss in the seasoned flour until lightly coated.
3. Melt 2 tsp of the butter with the oil in a large frying pan on medium heat. Add the liver slices, ensuring that not too much flour is transferred to the pan. Cook the liver for 2 minutes on each side until lightly browned but not completely cooked through. Transfer the liver from the pan to a plate.
4. Using the same pan, turn down the heat and melt the remaining 2 tsp butter. Add the onion and cook for 1½ minutes, stirring to separate the rings. Add the bacon and cook with the onion for 5 minutes or until the onion is softened and golden brown. Stir the mixture regularly.
5. Sprinkle the remaining flour over the bacon and onion and cook for a few seconds, stirring. Slowly pour the stock into the pan, stirring constantly. Bring to a simmer, stir in the tomato sauce and cook on medium heat until the gravy thickens.
6. Return the liver to the pan, give the mixture a good stir and heat through for about 2 minutes. Season to taste with salt and pepper.
7. Serve with mashed potatoes.
Serves 4