CANADIAN BACON, LIVER AND ONIONS

1 lb beef liver, sliced in serving-size pieces
3 tbsp flour
1/4 lb Canadian-style bacon, diced in 1/2-inch cubes
1 large Spanish onion, halved and thinly sliced
3 tbsp water
4 tsp salad oil, divided use
Salt and Pepper

Coat liver lightly with flour by pressing the liver into the flour on a shallow plates; set aside.

Brown the bacon cubes quickly in a non-stick skillet with no fat added. Remove and set aside.

Put the onion, water and 1 tsp. oil in the skillet. Cover and cook three minutes over moderate heat. Stir occasionally to separate. Remove the onions and set aside (put them in the upended lid, if you wish.)

In the same skillet, spread two teaspoons oil over the bottom, then add the liver in a single layer. Cook without turning, about 2-3 minutes, until the underside is brown and blood appears on the flour-coated surface of the uncooked side. Then add remaining teaspoons of oil, turn the liver and cook 2-3 more minutes. (For maximum tenderness, the liver should be medium rare.)

At the last minutes, stir in the onions and bacon cubes, cook and stir until crisp and heated through. Season to taste.

Servings: 4
Source: Daily Breeze Food Section; October 26, 1994