Brandied Liver & Onions
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | all-purpose flour |
|
| ¼ | teaspoon | black pepper |
|
| 1 | pinch | salt |
*
|
| 1 | pound |
calves liver
cut thin |
* |
| 3 | slices | bacon |
|
| 1 | each |
onions
sliced into rings |
|
| ½ | cup | raisins, seedless |
|
| 2 | tablespoons | brandy |
|
| 1 | tablespoon | apple cider vinegar |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Directions
On sheet of wax paper, combine flour, pepper and salt.
Dredge liver in flour mixture.
In large non-stick skillet, over medium heat, cook bacon until crisp.
Remove to paper towel to drain; crumble when cool.
To drippings in pan, add liver and sauté, in batches, if necessary, until golden brown, about 1½ minutes per side.
Remove to serving platter; keep warm.
Add onion to skillet; cook until soft, about 3 minutes.
Stir in raisins, brandy and cider vinegar; cook 1 minute.
Add crumbled bacon, pour over liver.
Comments
you forgot to write in the bacon as an ingredient...and how much!
Thanks for your comment, just edited the recipe, and it should be 3 slices of bacon, enjoy!