4 slices maple-smoked bacon
2 large onions, sliced in rings
1 pound of beef liver
1/2 cup flour
1 tsp salt
1/2 tsp course ground pepper
Season the flour with salt and pepper. Lightly dredge the liver in flour and set aside.
Heat a non-stick skillet. Fry bacon at medium high temperature till lightly crisped and grease is rendered. Remove from pan, cut each slice into three or four pieces, and set aside.
Keeping the skillet's temperature at medium high, place the floured liver pieces in the hot bacon grease, careful not to crowd the pan. Cook only till outside is brown, not till completely cooked through...this goes very quickly. Remove from pan and set aside.
Add all of the onions to the skillet. Add one to two tablespoons of water and stir a couple of times till onions just start to turn translucent and start picking up the brown bits from bottom of pan. Lay the liver in a single layer over the onions, and place the bacon pieces on top of all. Reduce heat to medium to medium low, cover the pan, and let steam till the onions are tender and the meat is cooked through , about ten minutes.
My notes: My mother used to prepare liver and onions pretty often, so I know how it's done...I just don't really like it, so I don't do it often. Let me restate that. I don't like to look at or handle the raw liver...it's actually not too bad once it's cooked. Mom never included bacon in her preparation that I remember, but it definitely was a great addition.