Calf's Liver with Onions and Bacon |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb calf's liver | 1/2 cup flour | 3 Tbs butter |
| 2 large onions, sliced | 6 rashers of bacon, sliced | 1/4 cup red wine vinegar |
| 2 Tbs fresh parsley, chopped | 1/2 tsp marjoram | |
| 1 | Wash and dry the calf's liver. Dredge it in flour, shaking off any excess. Melt the butter on medium heat in a large frying pan. When bubbling hot, put in the slices of liver and brown them well on both sides. Remove to a plate. |
| 2 | Add the sliced bacon to the pan and cook, stirring occasionally, till almost crisp. Add the sliced onions and fry, stirring occasionally, till golden. Put the liver back in the pan. Season with salt and freshly ground black pepper. Mix in the parsley and marjoram. Pour in the vinegar and a little water if needed to wet the pan. Cook on a simmer till the liver is done to your liking: only a few more minutes for medium or about 10 minutes for well-done. |
| 3 | Serve with boiled or mashed potatoes or rice and a green salad. |