|
| Curried Liver & Onions
1 pound of calf's liver, sliced 1/2" thick
4 slices of bacon, cut in 1" pieces
2 1/2 cups of onions, sliced in rings
3 tablespoons of salad oil
1/4 cup of flour
1 - 1 1/2 teaspoon of curry powder*
3/4 - 1 teaspoon of salt
3 tablespoons of vinegar
Chopped parsley (opt.) |
|
*1 to 1 1/2 teaspoons lemon pepper can be substituted for curry. Cut liver into strips, about 3/4" wide. Set aside. Brown bacon pieces in a large skillet until crisp. Remove with slotted spoon. Set aside. Keep warm. Lightly brown onions in drippings. Spoon onto warm serving plate. Add oil to same pan and heat. Meanwhile, combine flour, curry and salt in a plastic or paper bag. Shake liver in flour mixture. Over medium high heat quickly sauté strips in oil, turning to brown on all sides, cooking 3 or 4 minutes. Liver should be pink inside. Remove from heat. Immediately pour in vinegar. Cover and let stand 1 minute. Spoon liver onions. Sprinkle with bacon and parsley, if used. Serve immediately. Also good served over cooked noodles. |
|