MOR PAN-FRIED LIVER w-SLICED BACON & PAN GRAVY RECIPE; Castle Rock-WA

MOR (my own recipe) Pan-fried Liver w-Sliced Bacon.

I like liver - I like liver & onions, with or without gravy; and I like to vary the flavors once in awhile 👨‍🍳

Tonight, I added paprika & bacon to the recipe 😊; along with instant mashed potatoes & a frozen veggie blend.

There were leftovers … and I'll reheat it to serve with a baked potato 🥔, Thursday 😉

MOR Pan-fried Liver w-Sliced Bacon & Pan Gravy Recipe ~serves 4

1-lb. Liver, sliced * 6 Bacon, cut into big pieces (about 5 pieces to 1 bacon strip) * 1 cup Milk * 1/2 c. all-purpose Flour * 1/2 tsp. Himalayan Pink Salt * 1/2 tsp. Black Pepper, ground * 1/2 tsp. Paprika, powder * 1 Lrg. Yellow Onion, peeled & sliced thin * Bacon Grease * 1 pkt. dry Brown Gravy mix * 2 c. Water

1 Cutting Board * 1 Lrg. Kitchen Knife * Measuring Cups & Spoons * 1 Lrg. Pyrex Measuring Cup * 2 ct. Gal-size Ziploc Baggies * 1 clean & unused Shop Rag * 1 Lrg. Skillet * 1 Lrg. Serving Tongs * 2 Lrg. Paper Plates * Supper Plates & Silverware

1) Pour milk into a 1-qt. Ziploc & add the liver pieces; seal and put in the refrigerator for a couple hours.

2) Prepare the coating mixture; place flour & spices into a 1-qt. Ziploc & set aside.

3) Slice the onion; set aside.

4) Slice the bacon; set aside.

5) About 45 minutes before suppertime, remove the liver from the 'fridge, drain the liquid off & pat dry with the shop rag (paper towels will stick to the meat, the towel will not) - discard the towel in the garbage.

Dredge the liver in the flour mixture; set aside (I leave my liver in the bag until frying time). Do not trash the flour mixture - save for gravy.

6) Set the skillet on the stove, medium heat. Add some bacon grease & sauté the onion until soft and translucent; remove from the skillet to a paper plate; set aside.

7) Place the floured liver pieces in the skillet - in batches, and fry quickly on both sides until browned and cook through; removing fried meat to a paper plate: use a bit more bacon grease if needed, to keep the meat from sticking to the bottom of the skillet … add bacon pieces to the skillet in the last batch of liver.

Liver w-bacon; water boiling for spuds, & mixed veggies cooking, in the background.

Leaving the bacon pieces in the skillet, remove fried liver to a paper plate; set aside.

8) Put half of the flour mixture in the Pyrex measuring cup, add the dry gravy mixture & blend well; add 2 cups water and stir.

Add sautéed onions back to the skillet, & place cooked liver on top - pour the liquid over … bring to a boil & lower heat to continue cooking until thickened.

Liver removed & sautéed onions returned to skillet.

Liver simmering in bacon fat enhanced pan gravy.

My choice of potatoes, for tonight; I like the new turquoise pan my husband bought for me~turquoise is my birthstone. I'd have my whole kitchen outfitted in turquoise, if I could 😉

9) Serve and enjoy.

SO good! Yum-yum!!