Baked Liver in Wine Sauce |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 6 |
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If you love liver, you will love this dish. I have friends who did not care for liver but would eat this when ever I made it. Recipe came from the short-lived Betty Crocker Sphere magazine back in 1973 Ingredients:
1/2 cup vegetable oil |
1 teaspoon salt |
1/2 teaspoon oregano |
2 tablespoons lemon juice |
2 tablespoons white vinegar |
2 lbs sliced calf liver |
1/3-1/2 lb bacon |
2 cups sliced onions |
1/2 cup flour |
2 tablespoons butter |
1/2 cup white wine |
1/8 teaspoon pepper |
1/2 teaspoon salt |
4 ounces sliced mushrooms, do not drain |
Directions:
1. Combine marinade ingredients and pour over sliced liver and cover. Refrigerate for 2-3 hours.
2. Fry bacon (I always use 1/2 pound) drain and crumble. Set aside. Cook the sliced onions in bacon drippings until golden brown and set aside.
3. Preheat oven to 350 degrees.
4. Drain liver, dredge with flour. Add butter to pan drippings and fry each piece of liver for a couple of minutes on each side. Place pieces in a 9-13 inch baking dish. Top with cooked onions and crumbled bacon. Stir the wine and entire can of mushrooms into the pan drippings, stirring up all the goodies and pour over the liver.
5. Cover and bake at 350 degrees for 30 minutes.
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