Beef Liver With Balsamic Vinegar - cooking recipe

Ingredients

8 slices bacon
2 large onions, thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices beef liver
1/2 balsamic vinegar
1/2 cup beef broth
1 tablespoon honey

Preparation

Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
Remove 2 tablespoons drippings from skillet and set aside.
In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside.
In a shallow dish, combine the flour, salt and pepper. Dredge liver.
Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
Remove to plates and top with onions. Cover with foil to keep warm.
Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes.
Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.