Veal Liver With Onions & Bacon
40 mins (prep 20, cooking 20)
8 ingredients
1 servings
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.

Categories:  <-60-mins , main-dish , meat , time-to-make ,
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Serving Size (1093.35 g)
Servings 1
Amount per Serving
Calories 2088.58 Calories from Fat 909.9
% Daily Value *
Total Fat 101.1g 155.54%
Saturated Fat 50.77g 253.84%
Trans Fat 1.94g %
Cholesterol 2835.16mg 945.05%
Sodium 1389.73mg 57.91%
Total Carbohydrate 115.07g 38.36%
Dietary Fiber 12.84 g 51.36%
Sugars 0.53 g %
Protein 178.38g 356.76%
Vitamin A 142095.89IU% Vitamin C 20.41mg%
Calcium 318.08mg% Iron 146.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
slices bacon, spanish onion, lawry's seasoned salt