Liver & onions el dorado
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Slices bacon | |
| 2 | larges | Onions, cut in 1/4 inch slices |
| Salt & pepper | ||
| ¾ | pounds | Liver (2 slices, 1/2\" thick) |
| ⅛ | cup | Flour |
| ½ | large | Avocado, peeled, pitted & sliced |
| ¼ | cup | Sour cream |
| Cracked pepper | ||
Directions
In a wide frying pan over medium heat, cook the bacon until crisp; lift out, drain well, and keep warm. Pour off and reserve drippings; add 2 T drippings and the onions to the pan and cook, stirring frequently and adding more drippings as needed, for 25 to 30 minutes or until onions are golden. Season to taste with salt and pepper.
Lift out an keep warm.
Remove membrane from liver; dredge each slice in flour, and shake off excess. Add 3 to 4 T of the reserved drippings to the pan; add liver and cook until browned on both sides but still pink in the center when slashed.
To serve, evenly spoon onions onto 4 dinner plates; top each with a liver slice and 3 bacon slices. Garnish evenly with avocado and generous mounds of sour cream. Then sprinkle with the pepper & serve. From Lemoise Angier, Placerville, CA, in Sunset Magazine, Dec '78. Submitted By TERRI WOLTMON On 04-03-95