Tender and juicy beef liver is cooked in bacon fat with onions. Feel free to substitute the water with vinegar for a tangier taste.
At a glance
1 lb. beef liver 6 slices bacon, cut in halves 6 large onions, sliced thin Extra bacon grease or other oil Salt and pepper, to taste 1/2 cup hot water
Fry bacon until crisp. Set aside. Fry onion slices in bacon drippings on medium heat until tender, separating slices into rings as they cook. Prepare liver for cooking by making a few cuts in each slice perpendicular to edge to keep from curling. Trim membrane from edges. When onions are cooked, push to one side of skillet and turn heat to medium high; pan-broil each slice of liver for 2 minutes on each side. Add more bacon grease or oil if needed to keep liver from sticking. Salt and pepper liver to taste and, after all slices have been browned on both sides smother with onions. Put bacon curls on top. Add hot water and cook covered for 1 minute. Remove cover carefully because there will be steam.
Ready in 30 min
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