Sauteed Liver with Caramelized Onions and Smoked Bacon

Ingredients

• Rumba® 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

Instructions

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.