Tuesday, September 22, 2009

Calf's Liver with Bacon and Onions

I have made this and I think it has got to be the best liver I have ever tasted...I couldn't find calf's liver so I used beef liver and soaked it in the milk and it was very mild tasting...
let me know if you try this

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.

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