Liver & Onions, a Variation

Luckytrim

Grill Master
Liver & Onions, a Variation

1/2 lb. bacon
4 cups sliced bermuda onion
1 lb. calves liver
3/4 cup flour
salt and pepper to taste
1 tsp. garlic powder
1/4 tsp. cayenne
1/2 cup beef stock
1/4 cup ketchup

Cut each bacon slice into four pieces. Cook bacon until crisp. Drain,
reserve bacon fat.
Season flour with garlic powder, salt, pepper and cayenne.
Saute onions in some of the bacon fat until they are golden. Set
onions aside.
Cut liver into convenient serving sizes. Dredge liver in flour.

Cook liver in bacon fat over moderately high heat until the liver stiffens and
is nearly cooked through. DO NOT OVERCOOK The edges will be a little browned.
Remove liver as it is cooked to a platter and keep warm.
Mix broth and ketchup. Pour into pan and stir to loosen bits and drippings. Spread onions and bacon
over liver. Pour gravy over bacon, onions and liver and serve immediately.
Serves 3-4
 
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