A delightful twist on the classic liver and onions recipe, enhanced with rich flavors and a touch of modern flair.
Cook the bacon in a frying pan until crispy, then set it aside.
Use medium heat to ensure the bacon cooks evenly without burning.
Slice the onions thinly and sauté them in the same pan until they are soft and golden.
Stir the onions occasionally to prevent them from sticking to the pan.
Mix the flour and seasoning salt in a bowl. Dredge the liver slices in this mixture.
Shake off excess flour to avoid clumping during cooking.
Push the onions to one side of the pan and add the liver slices. Cook until browned on one side.
Ensure the pan is hot before adding the liver for a good sear.
Flip the liver slices, place the onions on top, and cook until the other side is browned.
Covering the pan slightly helps to cook the liver evenly.
Add water to the pan, cover, and simmer on low heat for about 20 minutes to form a gravy.
Stir occasionally to ensure the gravy doesn't stick to the pan.
Serve the liver and onions hot, garnished with the crispy bacon.
Pair with mashed potatoes or rice for a complete meal.
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