Liver With Bacon And Onions
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 tablespoon all-purpose flour
  • 3 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 8 slices back bacon or irish bacon (recommended sources: properbritishbacon.com or balsonbutchers.com)
  • 2 medium onions, thinly sliced
  • 1 pound calf’s liver, cut lengthwise into 4 thin slices of equal size
  • salt and freshly ground black pepper
  • 3/4 cup veal or beef stock, store-bought or homemade
Directions
  1. Knead the flour and 1 tablespoon (15 g) of the butter together thoroughly, then wrap it in plastic wrap and refrigerate.
  2. Preheat the oven to 200ºF (95ºC).
  3. Heat the remaining 2 tablespoons (30 g) butter with the oil in a large skillet over medium-high heat. Fry the bacon for about 2 minutes on each side, turning it once, then use a fork or tongs to transfer it to a baking sheet and put it into the oven.
  4. Reduce the heat to medium, add the onions, and cook, stirring occasionally, until they’re very soft and golden, 25 to 30 minutes. Remove the onions from the skillet with a slotted spoon, put them into an oven-proof bowl, and put them in the oven.
  5. Raise the heat to medium-high. Season the liver generously with salt and pepper, then fry it for about 2 minutes on each side, turning it once. Use tongs to transfer the liver to the baking sheet with the bacon in the oven.
  6. Raise the heat to high and deglaze the skillet with the wine, scraping up the browned bits from the bottom with a wooden spoon. Cook until the wine has reduced by about half, about 5 minutes, then add the stock. Cook for 2 or 3 minutes, then stir in the butter and flour mixture. Continue stirring until the sauce is thick enough to coat the back of a spoon. Adjust the seasoning if necessary, then spoon the sauce onto a platter, arrange the bacon and calf’s liver over it, and cover them with onions.