Calf Liver and Onions With Bacon

Recipe by mammamia 2
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    slices cooked bacon, torn in bite sized pieces
  • 2
    sliced onions (I use a little more)
  • 12
    cup flour (more if needed for dredging meat)
  • salt and pepper
  • 2 -3
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DIRECTIONS

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