Beef Liver With Balsamic Vinegar

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

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  1. 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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