Brandied Calf Liver and Onions

READY IN: 24mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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