Liver And Onions - cooking recipe

Ingredients

3 tbsp oil
4 None onions, peeled and sliced
8 slices bacon, cut into pieces
1/3 cup flour
1 tsp ground mustard
1 lb lambs or calves liver, cut into thin slices
2 1/2 cups beef stock
2 tbsp balsamic vinegar
1/4 cup capers, drained
None None Mashed potatoes, to serve
None None Parsley, to garnish

Preparation

Heat 1 tbsp of the oil in a large deep skillet on medium heat. Add the onions and bacon; cook, stirring occasionally, for 10 mins until golden. Remove from the skillet.
Mix flour and mustard in a shallow dish. Season. Toss the liver in the flour to coat. Heat remaining 2 tbsp oil in same skillet on medium-high heat. Cook the liver, turning occasionally, until browned. Return the onion mixture to the skillet.
Gradually add the beef stock, stirring well between each addition. Add the balsamic vinegar and capers. Bring to a boil, stirring, until thickened. Reduce heat to low; cover and simmer for 20 mins. Serve with mashed potatoes. Garnish with parsley.