Ingredients

• Rumba® Beef Liver (1 pkg.)
• Flour, as needed
• 1 tbsp plus 1 tsp olive oil
• 6 oz smoked bacon, cubed
• 2 lbs yellow onion, halved and thin slices
• 2 oz butter, unsalted
• 1/3 cup red wine
• 2 tsp red wine vinegar
• 2 tsp honey
• Kosher salt and black pepper, as needed

Instructions

1. Cook bacon until crisp and add pan drippings to the olive oil. Set aside.
2. Warm butter in a medium-hot pan and add onions. Cook slowly until a deep brown color is achieved. Season with salt and black pepper.
3. Add red wine, vinegar and honey, reduce onions and liquids to a syrup consistency. Remove from heat and keep warm.
4. Heat pan to medium-high heat with olive oil and bacon drippings. Slice liver into 1/3 inch slices. Season with kosher salt and pepper. Dredge slices in flour and pat off excess. Place into hot pan with oil.
5. Cook for approximately 1 minute per side or until slightly pink in the middle. Remove from pan. Serve over caramelized onions and garnish with crisp bacon.