This is a delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.
Here's how I make Beef or Pork Liver...
Beef Or Pork Liver, With Bacon and Onions (For 2)
Prep Time: 45 minutes
Cook Time: 15 minutes
6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb. beef or pork liver, sliced thin
1/2 cup flour
Crisco Butter Flavor All-Vegetable Shortening
In a 12-inch skillet, cook the bacon slices. (This should take about 20 minutes.)
Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
Add the sliced onions back to the skillet. Place liver on top of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
Yields: 2 servings
Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.
Besides the Liver, Bacon & Onions, my family also likes to eat beef liver prepared this way...
Chili Liver is actually quite delish!
Chili Liver
4 slices bacon (I usually cook a few more slices)
1 lb. beef liver, sliced thin
Crisco All-Vegetable Shortening, for cooking liver in
3/4 cup all-purpose flour
salt, to season the liver
black pepper, to season the liver
1 (10-1/2 oz.) can Campbell's French Onion Soup
1/4 cup chili sauce, or ketchup
In a 12-inch skillet, cook bacon until crisp; remove bacon, crumble; and set aside.
Dust liver with flour; season with salt and pepper.
Brown liver in bacon drippings (you may need to add a little shortening).
When done frying liver, add the soup and chili sauce.
Cover; and cook over low heat for 15 minutes; stir occasionally.
Uncover; cook to desired consistency.
Garnish with crumbled bacon.
Serves 4-5.
Note: When I make this liver, I prefer to use the Buttered Flavored Crisco All-Vegetable Shortening, instead of the regular Crisco. Also, I don't crumble the bacon, but rather leave it in strips, so everyone gets a slice or 2 with their liver.
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