Brandied liver & onions

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons All purpose flour
¼ teaspoon Pepper
1 pinch Salt
1 pounds Calves liver sliced thin
1 Onion sliced into rings
½ cup Raisins
2 tablespoons Brandy
1 tablespoon Cider vinegar

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 saute, 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.

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