Have you tried liver in your diet yet? Liver is among the world’s most absolutely nutritious foods, packed with a remarkable nutrient density, and is a taste well worth acquiring. Bacon, that reliable flavor-enhancer, will help ease the mind of uncertain diners. Soft, nearly caramelized onions and a sauce of buttery balsamic vinegar add some welcome sweetness, but the carb count stays manageable at just below 10 grams.
- 8oz beef or calf liver, thin-sliced
- 4 slices bacon, cut into bite-sized pieces
- ½ red onion, sliced into thick rings
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- salt & pepper
- parsley, chopped
- Crisp bacon in a pan over medium heat.
- Meanwhile, prepare the liver. Remove from packaging and dry with paper towels. Liberally season with salt and black pepper.
- When bacon is suitably crispy, remove to a plate lined with a paper towel. Keep the rendered bacon fat in the pan.
- Add onion to the pan. Turn heat down to medium-low. Cook & stir until onion has begun to brown and soften, about 4 minutes.
- Remove onion to the plate with the bacon on it. Turn heat up to high.
- Add liver to pan. Cook very quickly on both sides – about 45 seconds per side for medium-rare.
- Remove liver and turn the heat down to the lowest setting.
- Drain all remaining bacon fat from the pan. Add balsamic vinegar and let it reduce for about 30 seconds. Scrape up bits of meat and onion from the bottom of the pan with a spatula, and incorporate into the sauce.
- Add butter to pan sauce, swirling to combine.
- Arrange liver, bacon and onions on a plate. Drizzle sauce and serve.