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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I found this recipe in my 1976 Campbell Soup Cookbook. It's a family favorite! You can use either beef (or) pork liver, and it's cooked with slices of bacon, a bit of chili sauce (or) ketchup, and then simmered in a French Onion Soup. Prep time includes, cooking bacon, dusting liver with flour, and cooking it ahead of time, before simmering in the soup and chili sauce. Ingredients:
4 slices bacon (i usually cook a few more slices) |
1 lb sliced beef liver, sliced thin |
crisco shortening, for cooking liver in |
3/4 cup flour |
salt & pepper |
1 (10 1/2 ounce) can campbell's french onion soup |
1/4 cup chili sauce or 1/4 cup ketchup |
Directions:
1. In a 12-inch skillet, cook bacon until crisp, remove bacon, crumble; and set aside.
2. Dust liver with flour; season with salt & pepper.
3. Brown liver in bacon drippings (you may need to add a little shortening).
4. When done frying liver, add soup and chili sauce to the skillet.
5. Cover; and cook over low heat 15 minutes, or until tender; stir occasionally.
6. Uncover; cook to desired consistency.
7. Garnish with crumbled bacon.
8. Serves 4-5.
9. Note: I use Buttered Flavored Crisco. I don't crumble the bacon, but rather leave it in strips, so everyone gets a slice or 2 with their liver.
10. You can substitute pork liver for the beef in this recipe.
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