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Liver with bacon and onions

The classic: crisp bacon, onions that have had their time, and liver fried briefly enough to stay pink.

35 minutes in total — 15 minutes of preparation and 20 minutes on the hob or in the oven. Written for 4 servings.

gluten-free

Ingredients

For 4 servings.

  • 600 g calf's liver
  • 150 g bacon
  • 2 pcs onion
  • 40 g butter
  • 1 tsp salt
  • 1 tsp pepper

How to make it

  1. Cut the liver into slices and the onions into rings.
  2. Fry the bacon crisp in a pan for 5-6 minutes and lift it out.
  3. Fry the onions in the bacon fat over a low heat for 10-12 minutes, until soft.
  4. Turn up the heat, melt the butter and fry the slices of liver for 2 minutes on each side — it should be pink inside.
  5. Season the liver with salt and pepper as soon as it comes out.
  6. Lay the bacon and onions on top of the liver and serve at once.

Why it is easy

  • One pan or pot — and so one thing to wash up
  • Everyday food most people say yes to
  • Freezes well

Nutrition per serving

approx. 440 kcal · 36 g protein · 29 g fat · 9 g carbohydrate

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Let the app plan the week for you

Liver with bacon and onions is one of 212 meals in Madmakker. The app lays out a whole week of lunches and dinners from your household and your budget, works leftovers in, and gathers the shopping list — sorted by your shop's order. In the app you can also follow the recipe one step at a time, with a timer already set to the right number of minutes. The app itself is in Danish.

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