Liver and bacon 'n' onion sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon, chopped |
| 1 | cup | Chopped onion |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Chicken bouillon mix |
| 1½ | cup | Milk |
| 1½ | pounds | Sliced beef liver |
Directions
Cook bacon in a saucepan until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. Saute onion in reserved drippings until tender. Blend in flour and bouillon mix. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Keep warm. Pan fry or broil liver to desired degree of doneness. To serve pour sauce over individual servings of liver and top with crisp bacon. Yield: 6 servings. Typed in MMFormat by cjhartlin@... Source: Ontario Milk Marketing Board Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 13, 1999