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."
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Ready In:
1hr 15mins


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


  • 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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  1. This was very good! I never thought about using red wine vinegar before but it was a nice unique surpirse to my liver. My DH does not like liver but drenching his in the "gravy" made him rethink that liver just may be ok. Thank you for a different way to serve fried liver!!


I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you. <img src="" border="0" alt="Photobucket">
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