Calf's Liver with Bacon and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor. Active time: 35 min Start to finish: 35 min Ingredients:
1 lb calf's liver (1/2 inch thick), cut into 4 pieces |
1 cup whole milk |
8 bacon slices, halved crosswise |
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Soak liver in milk in a bowl 20 minutes.
2. While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
3. Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
4. Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
5. Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
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