Aside from bacon, onions, mushrooms and butter providing some serious flavor and balancing out the liver, there are some secrets to why this is my favorite. First, don’t skimp on the salt. It’s really important. Second, don’t overcook it. I don’t want mine rare or anything, but a little bit of pink goes a long way. Overdone liver is about as appetizing as a boot heel. And about as easy to chew.
Side note – I’ve tried to get my kids to eat liver from a young age. For a long time, they were both resistant. So I never pushed too much. They each had to have at least one bite of liver off my plate. They made the obligatory faces and protested but managed to get it down.
In the last year or so, though, the story has changed. Not only do they not protest the one bite, I can usually get them to take two. When I made this recipe last night, I got the surprise of my life. The kind that makes a nutritionist mom’s heart sing. My daughter ate several bites off my plate. And then she asked for a full serving of her own. And she ate it! Huzzah!