Serves: 5
Total Calories: 159
Preheat oven to lowest temperature. Fry bacon and drain on paper towels. Place on oven-proof plate in warm oven to maintain temperature. Pour bacon grease from skillet and set aside; return 2 tablespoons to skillet, and return skillet to medium-high heat. Place onions in skillet; fry until golden brown, stirring occasionally and adding bacon grease 1 tablespoon at a time, if needed. Place onions on heat-proof platter and set in oven to keep warm. Return remaining bacon grease to skillet and heat to medium high. Dredge liver in flour and place in skillet; watch carefully. As soon as liquid seeps through top of meat, turn over and cook 2 more minutes. To serve, arrange liver over onions and bacon on top of liver. Discard any remaining flour, or use for gravy for this recipe only.
Gravy:
Have beef broth ready and sitting close at hand. Sprinkle remaining flour into hot skillet, stirring constantly with long-handled meat fork. As soon as flour begins to turn brown, add broth. (Do this very carefully, as steam will rise, and can burn you. This is the reason for using a long-handled fork.) Bring to a boil for 1 minute, then reduce heat and simmer for 1 minute longer.
This Liver and Onions recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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