Prep 30 mins
Cook 0 mins
I love to make liver when I find a source for organic beef or chicken liver. This recipe looks good and will be at the top my list of dishes to try.
- 8 slices bacon
- 2 large onions, thinly sliced
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 slices beef liver
- 1⁄2 balsamic vinegar
- 1⁄2 cup beef broth
- 1 tablespoon honey
- Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
- Remove 2 tablespoons drippings from skillet and set aside.
- In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside.
- In a shallow dish, combine the flour, salt and pepper. Dredge liver.
- Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
- Remove to plates and top with onions. Cover with foil to keep warm.
- Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes.
- Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.
Absolutely outstanding! We are huge liver lovers and I know I'll be making this recipe often. Greek bacon (well, Danish, actually) is not very fatty, so there was none to drain off. In fact, I had to add a little olive oil to my skillet to compensate. The vinegary 'sauce' is a perfect complement to the richness of the liver. I made this a few days back and now, writing this review, I want to make some more!