Calf's Liver With Caramelized Onions & Bacon
Recipe: #20905
September 08, 2015
Categories: Bacon, Onions Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Beef Dinner, more
"You can sub beef liver, but it won't be as tender."
Ingredients
Nutritional
- Serving Size: 1 (225.6 g)
- Calories 686.1
- Total Fat - 54.3 g
- Saturated Fat - 16.5 g
- Cholesterol - 124.7 mg
- Sodium - 1949.3 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.7 g
- Sugars - 1.4 g
- Protein - 42.6 g
- Calcium - 26.9 mg
- Iron - 1.9 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a medium skillet, cook bacon over medium-low heat until crisp, about 10 minutes. Drain; place in bowl.
Step 2
Add onion to bacon fat and cook over low heat until caramelized, stirring often, about 20 minutes.
Step 3
Add onion to bacon; set aside and keep warm.
Step 4
Set a large cast-iron skillet over high heat until hot. Brush liver slices with some of the oil; sprinkle with salt and pepper. Coat the skillet with remaining oil. Quickly saute liver over high heat unitl medium-rare, about 1 minute per side.
Step 5
Arrange liver slices on heated plates. Spoon onion-bacon mixture over the top. Add a few grindings of pepper and pour 1 tsp vinegar over each serving.
Tips
No special items needed.