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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!

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evelyn/athens September 10, 2006
Beef Liver With Balsamic Vinegar