Liver With Bacon And Onions
From dariana 18 years ago
- 20 minutes to make
- Serves 4
A delicious way to get the entire family to eat liver which is very good for you. This is the only way my hubby will eat it.
Ingredients
- 1 pound liver, (calf, lamb or pork variety) shopping list
- 1 pound onions shopping list
- 1/4 pound bacon, sliced shopping list
- 1 cup milk or wine, or as needed (optional) shopping list
- 2 tablespoons butter or olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- If necessary, trim off any tubes or connective tissue from liver. Cut into slices 1/2 - 3/4 inch thick, then cut slices into 1/2 - 3/4 inch dice. Put in a small bowl and cover with milk or wine.
- Slice onions, thick or thin, as preferred.
- In a large heavy skillet, cook bacon over medium heat until crisp. Remove from pan, leaving drippings in pan.
- Add onions to pan, salt and pepper lightly and cook, stirring occasionally, until soft and golden brown, 10 - 15 minutes. Remove onions to serving platter and keep warm.
- Drain liver; pat or shake in a strainer to remove as much moisture as possible.
- Add butter or olive oil to skillet and raise heat to medium-high. When hot, add liver, salt and pepper lightly and cook, stirring after a minute or two to turn pieces over. Cook for another minute or two, until thickest pieces are just barely pink. Don't overcook!
- Spoon liver over onions, crumble bacon on top and serve immediately.
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