Chopped Liver
This dish is cooked in bacon fat and loaded with onions, resulting in a tender, juicy, and tasty beef liver. You can substitute vinegar for the water for added flavor.
Ingredients
- 16 ounce(s) beef liver
- 6 slices of bacon, cut in halves
- 6 large onions, sliced thin
- 1 Extra bacon grease or other oil
- 1 salt and pepper
- 4 ounce(s) hot water
Instructions
- Fry bacon until crisp.
- Set aside.
- Fry onion slices in bacon drippings on medium heat until tender, separating slices into rings as they cook.
- Prepare liver for cooking by making a few cuts in each slice perpendicular to edge to keep from curling.
- Trim membrane from edges.
- When onions are cooked, push to one side of skillet and turn heat to medium high; pan-broil each slice of liver for 2 minutes on each side.
- Add more bacon grease or oil if needed to keep liver from sticking.
- Salt and pepper liver to taste and, after all slices have been browned on both sides smother with onions.
- Put bacon curls on top.
- Add hot water and cook covered for 1 minute.
- Remove cover carefully because there will be steam.
- Ready in 30 min.
Nutrition
Calories: 1304.91kcalCarbohydrates: 100.72gProtein: 115.24gFat: 42.18gSaturated Fat: 8.94gCholesterol: 1296.1mgSodium: 1588.23mgFiber: 15.3gSugar: 38.16g
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