Recipes Red White and Brew Veal Liver, Bacon & Onions

Veal Liver, Bacon & Onions Recipe

inspired by

@redwhiteandbrew

Dec 27 2025

•

30m

•

Serves 4

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Recipe information

Make Veal Liver, Bacon & Onions in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Preparation

1. Prepare the Ingredients

Start by rinsing the veal liver under cold water. Pat it dry with paper towels. Slice the liver into thin pieces, about 1/4 inch thick. Set aside.

2. Chop the Onion

Peel and thinly slice the large onion. Set aside.

3. Cook the Bacon

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain excess fat. Leave the bacon drippings in the skillet.

Cooking

4. Dredge the Liver

In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Dredge the liver slices in the flour mixture, coating them evenly.

5. Cook the Liver

In the same skillet with the bacon drippings, add the olive oil and heat over medium-high heat. Once hot, add the dredged liver slices. Cook for about 2-3 minutes on each side, or until browned and cooked through. Avoid overcooking to keep the liver tender.

6. Sauté the Onions

Remove the liver from the skillet and set aside. In the same skillet, add the sliced onions. Sauté until the onions are soft and caramelized, about 5-7 minutes.

7. Combine and Serve

Return the cooked liver to the skillet with the onions. Crumble the cooked bacon on top, and gently mix to combine. Serve immediately.

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