Brandied Calf Liver and Onions
- Reviews 2
Ready In: 24 mins
Serves: 4
Ingredients
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon pepper
- 1 pinch salt
- 1 lb calf liver, sliced thin
- 3 slices bacon
- 1 onion, sliced into rings
- 1⁄2 cup raisins
- 2 tablespoons brandy
- 1 tablespoon cider vinegar
Directions
- On sheet of wax paper, combine flour, pepper and salt.
- Dredge liver in flour mixture.
- In large non-stick skillet over medium heat, cook bacon until crisp.
- Remove to paper towel to drain; crumble when cool.
- To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
- Remove to serving platter, keep warm.
- Add onions to skillet, cook until soft, about 3 minutes.
- Stir in raisins, brandy and cider vinegar, cook one minute.
- Add crumbled bacon, pour over liver.
- Serve Hot!
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