Beef Liver With Onions And Bacon

1. 1

   Place the liver in a large bowl and add enough milk to cover; set aside and allow to soak for 30 minutes.

2. 2

   Heat a large, heavy - preferably cast iron - skillet over medium-low heat and cook the bacon until just crisp. Remove with a slotted spoon and reserve on a plate; keep warm.

3. 3

   Remove all but about 2 tablespoons of the bacon fat from the skillet and reserve. Over medium-low heat, cook the onion until soft, translucent and fragrant, but not brown. Remove with a slotted spoon and add to the plate with the bacon; keep warm.

4. 4

   Drain the milk from the liver, pat dry and sprinkle with salt and pepper.

5. 5

   Return the reserved bacon fat to the skillet. Gently cook the liver slices in the bacon fat over medium-low heat until barely pink inside, about 3 or 4 minutes per side. Serve immediately, smothered in the onions and bacon.

* Per serving · 4 servings · Values may vary.

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