Total Steps
4
Ingredients
7
Tools Needed
2
Ingredients
- 8 slc <a href="/food/X4VRWLSM/bacon">bacon</a>
- 2 medium <a href="/food/YCPMHNRB/onion">onions</a> sliced into rings
- 0.25 cup <a href="/food/4YMSSPXL/flour">flour</a>
- 0.75 teaspoon <a href="/food/7WDLGSY7/salt">salt</a>
- 0.25 teaspoon <a href="/food/SWV3CGDQ/pepper">pepper</a>
- 1 pound <a href="/recipe/4LBW45D3/calves-liver">calves liver</a> sliced
- 0.33333298563957214 cup <a href="/food/DD8CWYRZ/red-wine">red wine</a> <a href="/food/Y4YDG2F4/vinegar">vinegar</a>
Instructions
Step 1
Cook bacon in a large skilled until <a href="/technique/8J3RJ3MF/crisp">crisp;</a> remove. Crumble and set aside. Add onions to bacon drippings; cook slowly until tender. Remove and set aside.
Step 2
In a pie <a href="/technique/ZJ3WDM5Q/plate">plate</a>, thoroughly combine flour, <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Coast liver with <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> flour. Sauta liver quickly in same <a href="/technique/MYJ2HRB7/skillet">skillet</a> over high <a href="/technique/XZFHRHHF/heat">heat</a>, taking care not to overcook and toughen meat.
Step 3
When liver is still pink in center, add wine vinegar; <a href="/technique/DRM2WPZ4/stir">stir</a> gently.
Step 4
Remove to <a href="/technique/Y6MVNCHX/serving">serving</a> platter and <a href="/technique/R34ZSY3M/top">top</a> with crumbled bacon and onion rings. <a href="/technique/NX588QBK/spoon">Spoon</a> wine vinegar <a href="/technique/3BL7DPJ8/glaze">glaze</a> over each <a href="/technique/Y6MVNCHX/serving">serving</a> of liver.