Family Tested & Approved
bacon (l use thin cut sliced bacon)
beef liver (or) pork liver, sliced thin
(10-1/2oz.) campbell's french onion soup
chili sauce (or) 1/4 cup ketchup
In a large skillet, cook bacon until crisp.
Once cooked, remove bacon from skillet, then place on paper toweling to cool.
Crumble the bacon, and set it aside.
Coat liver with flour, then season it with salt and pepper.
Brown liver in bacon drippings. (You may need to add a little shortening to the skillet to finish browning the liver. I then use Butter Flavored Crisco.)
When done frying the liver, place on a plate and set aside.
Add the soup and chili sauce (or ketchup) to the skillet. Stir the mixture, then add the liver back to the skillet.
Cover the skillet, and cook over low heat for 15 minutes, or until the liver is tender; stir occasionally.
Uncover the skillet, and cook the liver to desired consistency.
Garnish liver with the crumbled bacon, and serve.
Last Updated: Tue, Apr 7, 2015