Beef Liver & Bacon Casserole - cooking recipe

Ingredients

4 slices bacon
1 package Lipton Onion Soup Mix
6 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 lb beef liver, cut into 2 inch strips
1/2 cup of chopped celery
1/2 cup of chopped onion
1 (10 1/2 ounce) can condensed beef broth
6 medium potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Preparation

Saute the bacon in skillet until crisp.
Drain and crumble.
Reserve pan drippings.
Combine 4 Tbs of the flour, the pkg. of dry onion soup mix, salt, and pepper.
Put into a paper sack.
Add the liver strips and shake until dredged in the flour.
Save the flour that remains.
Saute liver, celery and onion in bacon drippings until liver is brown.
Place in a 2 quart casserole.
Top with crumbled bacon.
Add bouillon.
Bake, covered, in a 350 degreeF.oven for 30 minutes.
Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender.
Remove the meat and vegetables to a warm platter.
Add the flour remaingin in the sack to the skillet.
Stir in to the liquid from the casserole.
Cook, stirring constantly, until thickened.
Pour over liver and vegetables and serve.