Calf's Liver with Bacon and Onions

Ingredients for Calf's Liver with Bacon and Onions

• 450g calf's liver (1/2 inch thick), cut into 4 pieces

• 240ml whole milk

• 8 bacon slices, halved crosswise

• 3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices

• 60g plain flour

• 1 teaspoon salt

• 1/2 teaspoons black pepper

How to make Calf's Liver with Bacon and Onions

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 40ml fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.