Beef Liver With Balsamic Vinegar

1. 1

   Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.

2. 2

   Remove 2 tablespoons drippings from skillet and set aside.

3. 3

   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.

4. 4

   In a shallow dish, combine the flour, salt and pepper. Dredge liver.

5. 5

   Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.

6. 6

   Remove to plates and top with onions. Cover with foil to keep warm.

7. 7

   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.

8. 8

   Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.

* Per serving · 4 servings · Values may vary.

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