Liver and Onions

By DJCurtis83

Ingredients

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

Details

Servings 4
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

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