This is an old time recipe. You come down on love it or hate it with more than a few ewwwws. Many people don’t like the strong mineraly taste, and my Dad always over cooked it. First tip is to use calf’s liver. Two, start with the bacon and use the bacon fat to flavor the onions.
Now, recently I have done my take on meatloaf, Sunday pot roast, and now liver and onions. It’s like I’m doing my best to be a 1950’s housewife; all I need to do is make a green jello salad. Don’t worry, I’ll be back in the 21st century with my next recipe. Hope you liked the trip back to the past.
4 strips bacon
1 pound liver
2 sweet onions thinly sliced (if you want to use a mandolin watch your fingers)
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper
1/2 teaspoon season salt
2 tablespoons olive oil, plus 2 tablespoons more
2 cups milk
Place milk in a large bowl.
Add liver and let soak for 30 minutes
In a frying pan, add bacon strips and cook until done. Drain on paper towel
Add thinly sliced onions to pan
Add 2 tablespoons olive oil to pan
Cook down onions until caramelized; don’t burn! don’t burn!
Remove onions from pan
Mix flour, onion powder, salt, pepper, and red pepper in a shallow pan
Dredge (lightly coat) liver until liver is coated.
In the fry pan on medium heat, add oil
Add liver
Cook until top of liver shows a little juice or liquid and the flour has formed a crust, about 5-6 minutes.
Turn liver over and cook for an additional 5 minutes or until brown and crusty.
Place liver on plate top with onions and bacon.
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