- 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.