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Sauteed Liver with Caramelized Onions and Smoked Bacon

Prep Time: 1 hour | Cook Time: 45 minutes | Serves: 4-6

Sauteed Liver with Caramelized Onions and Smoked Bacon Plated
  • 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
  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.