1 lb (500 g) sliced Beef or Veal Liver, about ¼ inch (5 mm) thick 2 slices thick-cut bacon, finely chopped 1 Vidalia or Spanish onion, thinly sliced 1 tbsp (15 mL) fresh thyme leaves (or 1 tsp/5 mL dried thyme) 1/2 tsp (2 mL) EACH salt and pepper, divided 2 tsp (10 mL) red wine vinegar 1/2 cup (125 mL) all-purpose flour 2 tbsp (30 mL) vegetable oil

1. Scatter bacon in a large nonstick skillet set over medium heat. Cook, stirring, for 5 minutes or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Set aside. 2. Add onion and thyme to skillet. Sprinkle with 1/4 tsp (1 mL) each salt and pepper. Cook, stirring, for 5 minutes or until softened. Reduce heat to medium-low. Cook, stirring often, for 15 to 20 minutes or until golden brown and very soft. If pan is gets too dry, add a splash of water to prevent scorching. Stir in vinegar and crisp bacon. Transfer to a plate; keep warm. 3. Meanwhile, cut liver slices into 1-inch (2.5 cm) wide strips; pat dry with paper towel. Arrange liver in a single layer on a large plate. Stir flour with remaining salt and pepper; sprinkle over liver. Toss gently to coat. 4. Heat oil in the same skillet set over medium-high heat. Cook liver, in batches and turning pieces halfway through cooking, for 5 to 6 minutes or until evenly browned on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most.) 5. Arrange cooked liver on a shallow platter. Top with warm onions and bacon. Serve immediately.

Classic Pan-Fried Beef Liver with Onions and Bacon

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Liver

Liver