Veal Liver with Onions Bacon
Indulge in the rich and comforting flavors of Veal Liver with Onions and Bacon, a timeless dish that combines tender, pan-seared veal liver with sweet caramelized onions and crispy bacon for the ultimate savory delight. Dredged in flour and gently browned in butter and bacon drippings, the liver boasts a velvety texture that pairs beautifully with the smoky, golden onions. This quick and easy recipe, ready in just 40 minutes, is garnished with fresh parsley for a burst of freshness and can be served alongside creamy mashed potatoes or crusty bread for a hearty, satisfying meal. Perfect for fans of classic comfort food, this dish is a delicious way to showcase veal liver and elevate your dinnertime routine.
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Recipe Information
Ingredients
- 500 grams Veal liver
- 150 grams Bacon
- 2 medium Yellow onions
- 50 grams All-purpose flour
- 30 grams Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh parsley
Instructions
Rinse the veal liver under cold running water and pat it dry with paper towels. Slice it into even pieces, about 1 cm thick.
Season the liver slices with half of the salt and pepper. Dredge the slices lightly in all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the bacon slices and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
Thinly slice the onions. Add the onions to the skillet and sauté them in the bacon fat over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the onions are golden and caramelized. Transfer the onions to a plate and set aside.
In the same skillet, melt the butter over medium-high heat. Add the floured liver slices in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked through. Remove the liver from the skillet and set it aside.
Return the cooked onions and bacon to the skillet, stirring to combine and warm them through, about 2 minutes.
Place the liver slices back in the skillet with the onions and bacon, letting all the flavors meld together for 1-2 minutes. Adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with mashed potatoes, crusty bread, or a side of your choice.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 33 mg | 3% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
