Calf Liver and Onions With Bacon

Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were small, I called this "Cowboy Steak." It was inspiration born of desperation. They ate it with enthusiasm.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 8  slices  cooked bacon, torn in bite sized pieces
• 2  sliced onions (I use a little more)
• 1  lb calf liver
• 1⁄2 cup flour (more if needed for dredging meat)
•  salt and pepper
• 2 -3  dashes red wine vinegar

Directions

1. Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
2. Tear bacon in bite sized pieces.
3. Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
4. Remove onions, set aside, leaving as much grease as possible in skillet.
5. Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
6. Place liver in hot grease, cooking until brown on both sides, over medium heat.
7. When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
8. Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
9. Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
10. Cover, cook on low for 15-20 minutes. It should look like you have gravy.