BEEF LIVER WITH ONIONS AND BACON

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JON MICHELENA

 

BEEF LIVER WITH ONIONS AND BACON  

 

In this recipe the beef liver was soaked in milk, coated in flour, fried and served with golden pan fried onions and some browned potatoes in bacon fat, sautéed with peppers.

 

SERVINGS: 2       TIME:70 MINUTES

 

PAN ROASTED POTATOES WITH ONIONS AND PEPPERS

Melted oil from cooked bacon

3 Idaho potatoes peeled and diced

3/4 cup diced onions 

1 cup diced colored bell peppers

Salt and pepper to taste

 

PREPARATION

Heat the melted fat from the bacon in a pan. Add the potatoes, cover and brown them, turning occasionally.

Once they are half cooked, add the onion with the peppers, season with salt and pepper and finish cooking by sautéing them in the uncovered pan.

 

INGREDIENTS FOR THE LIVER

4 slices of bacon

2 liver steaks. 7 oz. Each

1/2 cup of milk

Salt and pepper to taste

1/4 cup all-purpose flour

1 clove garlic, minced

1 large onion cut into rings. 

 

PREPARATION

Cut the bacon slices in half and cook in the oven until crisp. Reserve the melted fat to cook the potatoes.

With a sharp knife, remove the membrane that has the liver in the edges or veins.

Wash the liver and soak in milk for 1/2 hour. 

Remove the liver from the milk, pat dry with a paper towel and season with salt and pepper.

Coat the liver in flour and fry in a hot pan with a little oil. Do not overcook it or it will be dry and tough.

Serve the liver with the potatoes and peppers.