Beef Liver With Balsamic Vinegar

READY IN: 30mins
Recipe by Geema

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.

Top Review by evelynathens

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!

Ingredients Nutrition


  1. Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
  2. Remove 2 tablespoons drippings from skillet and set aside.
  3. 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.
  4. In a shallow dish, combine the flour, salt and pepper. Dredge liver.
  5. Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
  6. Remove to plates and top with onions. Cover with foil to keep warm.
  7. 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.
  8. Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.

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