in Germany

Liver strips in a bacon and onion sauce

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Ingredients for 4 servings:

  • 4 portions of liver(s) (pork or beef)
  • 2 m.-sized onion(s)
  • 300 g smoked bacon
  • Salt
  • pepper
  • Sauce, dark gravy (leftover or from the jar or as powder)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cut the rindless bacon into strips. Peel the onions and slice them into rings. Then fry the bacon and onions in a pan until almost crispy. Meanwhile, rinse the liver in clean water, pat dry, and cut into small strips with a sharp knife. Season with salt and pepper. When the bacon and onions are ready, add the liver and finish frying. I recommend serving it with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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