Calf's Liver with Bacon and Onions

From the kitchen of Carly

Tender calf's liver soaked in milk, then seared until just pink inside, piled high with crispy bacon and caramelized onions. Rich, savory, and deeply satisfying; a classic that tastes better than it sounds.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1"1 lb calfs liver (1/2 inch thick), cut into 4 pieces", 1 cup whole milk
  • 18 bacon slices, halved crosswise
  • 13 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
  • 11/2 cup all-purpose flour
  • 11 teaspoon salt
  • 11/2 teaspoon black pepper

Instructions

  1. Soak liver in milk in a bowl 20 minutes.

  2. While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.

  3. Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

  4. Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

  5. Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.