Lemon Bacon And Red Onions With Calf'S Liver Recipe

Name: Lemon Bacon And Red Onions With Calf'S Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices (about 2/3 lb.) thick-cut bacon; 1/4 cup firmly packed brown sugar; 1 1/2 teaspoons grated lemon peel; 1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices; 2 red onions (1 lb. total), peeled and thinly sliced; 3 tablespoons lemon juice; 2 tablespoons butter or olive oil; 1 cup minced parsley; About 1/4 cup all-purpose flour; Salt and pepper

Servings: persons

1
In a 10- by 15-inch rimmed pan, lay bacon slices side by side.
2
Bake in a 350u00b0 oven for 15 minutes. Drain and save fat.
3
Mix sugar and lemon peel. With your fingers, evenly pat mixture onto bacon slices, covering completely.
4
Return pan to oven and bake until bacon is well browned, 12 to 15 minutes. With a wide spatula, transfer bacon to a rack; scrape sugar drippings from pan and put on bacon.
5
Meanwhile, rinse liver, pat dry, and trim off and discard any tough membrane. Cut liver into 4 equal portions.
6
In a 10- to 12-inch nonstick frying pan, combine onions, lemon juice, and butter. Stir over high heat until onions are limp and slightly browned, about 15 minutes. Add parsley and stir until wilted. Mound onions on an ovenproof platter; arrange bacon in a single layer alongside. Put in a 150u00b0 oven. Wipe frying pan clean.
7
Set frying pan over high heat and add reserved bacon fat. Coat liver with flour, shaking off excess. When fat is hot, add liver. Brown on each side, turning as needed until just barely pink in center (cut to test), about 5 minutes total. Drain liver briefly on towels, then add to platter. Add salt and pepper to taste.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices (about 2/3 lb.) thick-cut bacon, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons grated lemon peel, 1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices, and more.

Yes, Lemon Bacon And Red Onions With Calf'S Liver falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Bacon And Red Onions With Calf'S Liver

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions