Pan Fried Liver & Onions
|Onions||4 Large, cut into 1/4 inch thick slices|
|Baby beef liver||1 1⁄2 Pound, cut into 1/2 inch thick slices|
|All purpose flour||1⁄4 Cup (4 tbs)|
In a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain,and keep warm.
Pour off and reserve all but 2 tablespoons drippings.
Add onions to drippings in pan and cook over medium-low heat, stirring often and adding more drippings as needed, until onions are golden (about 25 minutes).
Season to taste with salt and pepper.
Remove onions from pan and keep warm.
Remove membrane from liver.
Dredge each slice in flour; shake off excess.
Add 3 to 4 tablespoons of the reserved drippings to pan over medium-high heat.
Add liver and cook until browned on both sides but still pink in center when slashed (about 2 minutes on each side).
Spoon onions onto 4 dinner plates; top with liver slices and bacon strips.