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Old 08-21-2006, 01:35 AM
bndraldy bndraldy is offline
Junior Member
Join Date: Aug 2006
Posts: 3
Default Liver, Onions, and Bacon with Gravy

Liver, Onions, and Bacon with Gravy

Two important points to remember when making liver, first, use the most organic, free-range, antibiotic, hormone-free calves liver you can. As full of vitamins and nutrients that liver is, it also collects the bad stuff, so get beef that is as free of chemicals as you can. Second, use calves liver, veal liver, or baby beef liver, not regular beef liver which is just too strong.

1 pkg. lean bacon (thin slices)
1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced
½ to 1 cup of flour, seasoned with
Salt and pepper to taste
2 yellow onions, sliced thin

1 Dredge the calves liver in seasoned flour. Set aside.
Fry bacon until crisp. Remove from pan and break into pieces. Set aside onto a serving dish.
Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon and add to bacon.
Add the calves liver slices to the pan, working in batches. Fry until browned on both sides. Remove from pan and add to bacon and onion.
Pour off all but 2-3 tablespoons of the fat. Sprinkle 2-3 tablespoons of the dredging flour into fat. (I leave all of the drippings in the pan if it is not too much and add flour til "it looks right" - I want plenty of gravy). Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in water. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery. Add liver, onions and bacon to the gravy. Cover and simmer one half hour. Stir occasionally. Serve with mashed potatoes or rice to take advantage of the gravy.

Last edited by bndraldy; 08-21-2006 at 01:46 AM.
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