This recipe was my Grandma Antoni’s, and my mother implemented it flawlessly. If this recipe made all 7 FitzGerald kids run to the table, you know it’s amazing! We always had this with mashed potatoes, any vegetable, and of course bread and butter. I hope you enjoy this very simple, yet very delicious recipe.
- 1 pound Moink beef liver
- 1/3 pound (about 8 slices) of Moink bacon cut into 1 inch pieces
- 1 large onion (any color will do) cut in ¼ inch slices
- ½ cup all-purpose flour (or substitute ground tortilla chips if you’re gluten free)
- ½ teaspoon fresh ground pepper
- ½ teaspoon kosher salt (only if you are using flour, the tortilla chips have enough salt)
- 1 tablespoon butter or your favorite cooking oil
- Salt and pepper to taste (yes salt and pepper again!)
Before you start this particular recipe I would make my mashed potatoes and veggies, and keep them in the oven keeping warm at about 175 degrees.
- Peel and chop onion, put aside on cutting board
- On the same board, cut bacon into one inch pieces.
- Put a large frying pan on stovetop and add oil or butter on medium heat. When the pan is hot, add the bacon and let it start to cook.
- When the bacon barely starts to brown, add your onions and sauté over medium heat.
- In a large bowl mix flour, salt, and pepper (or just the ground tortilla chips and pepper), put near your stovetop.
- Stir your bacon and onions, feel free to add a little salt and pepper here.
- Unpack the liver in a clean sink and pat dry with paper towel. This is key to a great tasting liver!
- Place on plate with a fresh paper towel.
- Stir your bacon and onions! By this time the onions should be getting translucent, not browned.
- Once the bacon and onions smell so good you can’t take it, put them in a shallow bacon dish using a slotted spoon. The trick is to leave as much of the oil in the pan as you can. This is infused with the flavor of the bacon and onion, and flavors the liver beyond compare. Put that dish in that warm oven!
- Now pause and look at your kitchen. You should only have a pan on the stovetop, your liver on a plate, and a bowl of seasoned flour. If this is not the case, this is a perfect time to tidy up! Kitchen clean? Good!
- Start your pan with that oil hot! We want to brown the liver, not boil it!
- Take the liver and dredge it in the bowl of flour. We are just dusting the liver here, not creating a batter.
- Place each piece in the pan and brown every side. This should leave you at a perfect medium temperature inside the liver
- Place the liver on the bacon and onions and put back in the oven.
- Call everyone to dinner if they are not in the kitchen already with a fork in hand!
- Take out your bowls of mashed potatoes, vegetables, and liver… it’s time to devour!
If you have any leftovers, chop up the liver, dice the veggies and put on the bottom of a casserole dish. Top with the mashed potatoes. Now you have Shepherd’s Pie to enjoy later in the week!
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