Veal Liver With Onions & Bacon

Recipe by Ackman
READY IN: 40mins
SERVES: 4-6
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain and rinse liver in cold water of all blood.
  • Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
  • Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
  • Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
  • Put flour in a sealable bag or container.
  • Dredge the liver, making sure all of it is coated well.
  • Melt the butter in skillet.
  • Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
  • Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
  • Remove to warm plate/platter and top with bacon/onion mixture.
  • Serve with Recipe #331767 and gravy.
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