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Domestic Goddess 04-10-2017 06:59 PM

Beef or Pork Liver, with Bacon and Onions (For 2)
 
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Beef or Pork Liver, with Bacon and Onions (For 2)

Prep Time: 45 minutes
Cook Time: 15 minutes

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin (See *Note)
salt & pepper, to season the onions and liver
1/2 lb. beef or pork liver, sliced thin
1/2 cup flour
Crisco, Butter Flavor All-Vegetable Shortening

In a 12-inch skillet, cook the bacon slices. (This should take about 20 minutes.)

Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.

To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.

Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease.

To the skillet, add a couple tablespoons of Buttered Flavored Crisco.

In a shallow bowl, add the flour; sprinkle in a bit of salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; until liver is lightly browned on both sides. This doesn't take very long, (just a few seconds) so watch and turn liver quickly, so it doesn't burn in the skillet. Remove cooked liver from the skillet, and set aside on a plate.

Add the sliced onions back to the skillet. Place liver on top of the cooked onions, then top the liver with the bacon slices.

Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes.

Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.

Yields: 2 servings

*Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.


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