Liver, Bacon, and Onions Down-Home Style

1. 1

   In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain.

2. 2

   Pour off half the fat from skillet into a small bowl and reserve.

3. 3

   Add onion to skillet and cook over moderate heat, stirring, until golden.

4. 4

   Transfer onion with a slotted spoon to a bowl.

5. 5

   Rinse and pat dry each piece of liver.

6. 6

   Dredge liver in flour mixture, shaking off excess.

7. 7

   Add reserved fat to skillet and heat over moderately high heat until hot but not smoking.

8. 8

   Saute liver in batches until crisp and browned, about 2 minutes on each side for medium.

9. 9

   Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits.

10. 10

    Simmer sauce, stirring constantly, 1 minute.

11. 11

    Serve liver with bacon, onion, and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.