Prep 20 mins
Cook 20 mins
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
- 1 lb veal liver, sliced (thaw, if frozen)
- 6 slices bacon, thick sliced preferred
- 1 medium Spanish onion, sliced
- 1 cup flour, for dredging
- Lawry's Seasoned Salt
- 1⁄4 cup butter, NOT margarine
- Drain and rinse liver in cold water of all blood.
- Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
- Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
- Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
- Put flour in a sealable bag or container.
- Dredge the liver, making sure all of it is coated well.
- Melt the butter in skillet.
- Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
- Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
- Remove to warm plate/platter and top with bacon/onion mixture.
- Serve with Recipe #331767 and gravy.
Super recipe! I've made this 3 times in 3 weeks and we love it! I used calves liver and followed the recipe as written. It's the best liver I've ever made. Thanks for posting a true keeper!