Liver and Onions

Liver and Onions

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  • 1 pound beef liver, cut into 4 pieces
  • 1 cup cold water
  • 4 slices bacon
  • 2 tablespoons butter
  • 3 onions, sliced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Splash of balsamic vinegar
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried mustard


Soak liver in water for 20 minutes.

Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Transfer bacon to paper towels. Drain fat and set aside; crumble bacon when cool enough to handle.

Combine 1 tablespoon bacon fat and butter in the skillet over medium heat. Add onions and cook, stirring frequently, until golden, about 15 minutes. Stir in garlic and cook for 1 minute. Season to taste with salt and pepper and drizzle with balsamic vinegar. Transfer onions to a bowl and combine with bacon; keep warm.

Pat liver dry and discard water. Mix together flour, mustard, salt and pepper in a shallow dish. Dredge liver in flour mixture, shaking off excess.

Add 1 1/2 tablespoons reserved bacon fat to the skillet over medium-high heat. Sauté liver, turning once, until brown but still pink inside, about 4 minutes total. Serve liver topped with onion mixture and an additional drizzle of balsamic vinegar, if desired.

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