Sunday, February 05, 2006

Calves' Liver with Bacon and Onion

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2 small onions, sliced vertically across the rings
1 T olive oil
4 slices bacon
1/3 c all-purpose flour
1/4 t salt
1/4 t pepper
2 thin slices calves’ liver

In a medium skillet, sauté the onion slowly over medium to medium-low heat for about 15-20 minutes or until tender, golden, and partially caramelized. Meanwhile, in another skillet, fry the bacon until crisp; drain on a paper towel. When onions are done, turn heat down as low as possible to keep warm. Reheat the bacon grease still left in the second skillet. Put the flour, salt, and pepper in a small plate. Dredge the liver in the flour and fry 1-2 minutes on each side. Blot with paper towel; serve topped with bacon and onions.

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