Ingredients
- 1/2 pound bacon (smoked, cut into 1/4-inch dice)
- 1 Spanish onion, peeled and coarsely diced
- 1 pound calf liver (1/4-inch thick slices)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 to 4 teaspoons balsamic vinegar
How to Make
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Step 1: In a medium skillet, cook bacon over medium-low heat until crisp, about 10 minutes. Drain; place in bowl.
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Step 2: Add onion to bacon fat and cook over low heat until caramelized, stirring often, about 20 minutes.
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Step 3: Add onion to bacon; set aside and keep warm.
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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.
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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.
We hope you enjoy this recipe!
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