Liver and Onions With Bacon

Ingredients

• 8 slices cooked bacon, torn in bite sized pieces
• 2 sliced onions (I use a little more)
• 1 lb calf liver
• 1/2 cup flour (more if needed for dredging meat)
• salt and pepper
• 2-3 dashes red wine vinegar

Directions

1. 1

   Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.

2. 2

   Tear bacon in bite sized pieces.

3. 3

   Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.

4. 4

   Remove onions, set aside, leaving as much grease as possible in skillet.

5. 5

   Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.

6. 6

   Place liver in hot grease, cooking until brown on both sides, over medium heat.

7. 7

   When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.

8. 8

   Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).

9. 9

   Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.

10. 10

    Cover, cook on low for 15-20 minutes. It should look like you have gravy.