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Sauteed Liver with Caramelized Onions and Smoked Bacon

Rumba Meats® Beef Liver

Sauteed Liver with Caramelized Onions and Smoked Bacon Plated


  • Rumba Meats® Beef Liver (1 package)
  • Flour, as needed
  • 1 tbsp plus 1 tsp olive oil
  • 6 oz smoked bacon, raw, cubed
  • 2 pounds (about 3-4) yellow onion, halved, thin sliced
  • 4 tablespoons butter, unsalted
  • 1/3 cup red wine
  • 2 tsp red wine vinegar
  • 2 tsp honey
  • Kosher salt and black pepper, as needed


  1. Cook bacon in a skillet until crisp. Using a slotted spoon, remove crisp bacon, drain and set aside. Add 1 tablespoon oil to bacon drippings. Set pan aside.
  2. Melt butter in a medium-hot pan and add onions. Reduce heat and cook slowly until caramelized to a deep golden-brown color, stirring occasionally. Season with salt and black pepper.
  3. Stir in red wine, vinegar and honey, simmer until liquid has reduced to a syrup-like consistency. Remove from heat and keep warm.
  4. Slice liver into 1/3-inch slices. Season with kosher salt and pepper. Dredge slices in flour and shake off excess.
  5. Heat skillet with pan drippings and oil to medium-high. Add flour-dusted liver slices and cook for approximately 1 minute per side or until slightly pink in the middle and internal temperature of liver reaches 160ºF.
  6. Remove from pan. Serve over caramelized onions and garnish with crisp bacon.