Sautéed Calves' Liver With Bacon

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 1/2 pounds thinly sliced calves' liver
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 12 slices bacon
  • 1 medium onion, thinly sliced
  • Fresh parsley sprigs

Preparation

  1. Sprinkle liver with salt and pepper; dredge in flour, and set aside.
  2. Cook bacon in a heavy skillet until crisp; remove bacon, reserving 2 tablespoons pan drippings in skillet. Drain bacon on paper towels; set aside.
  3. Cook liver in pan drippings over medium heat until browned on both sides; top with onion slices. Cover and simmer 20 minutes or until liver is no longer pink.
  4. Transfer liver and onion slices to a warm serving platter; garnish with reserved bacon and parsley sprigs. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Calves' Liver With Bacon Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy