Beef Liver With Balsamic Vinegar Recipe #181854
I love to make liver when I find a source for organic beef or chicken liver. This recipe looks good and will be at the top my list of dishes to try.
by Geema
30 min | 30 min prep
SERVES 4
- 8 slices bacon
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices beef liver
- 1/2 balsamic vinegar
- 1/2 cup beef broth
- 1 tablespoon honey
- Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
- Remove 2 tablespoons drippings from skillet and set aside.
- In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside.
- In a shallow dish, combine the flour, salt and pepper. Dredge liver.
- Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
- Remove to plates and top with onions. Cover with foil to keep warm.
- Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes.
- Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.
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5 stars