Calf's Liver with Port Wine Sauce

• 4 bacon slices
• 1/3 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon ground dried thyme
• 12 ounces sliced calf's liver
• 1 small onion, chopped
• 1/4 cup canned beef broth
• 1/4 cup Port wine
• 2 tablespoons red wine vinegar

1. Cook bacon in heavy large skillet over medium-high heat until crisp.
2. Transfer bacon to paper towel to drain.
3. Discard all but 2 tablespoons fat from pan.
4. Crumble bacon.
5. Combine flour, salt, pepper and thyme in shallow dish.
6. Add liver and turn to coat; shake off excess.
7. Heat fat in skillet over medium-high heat.
8. Add liver and cook until tender and brown on both sides, about 5 minutes.
9. Transfer liver to plate; cover with foil and keep warm.
10. Add onion to skillet and saute until golden, about 5 minutes.
11. Mix in broth, Port and vinegar.
12. Boil mixture until reduced to sauce, about 2 minutes.
13. Season to taste with salt and pepper.
14. Pour sauce over liver.
15. Sprinkle with bacon and serve.

bacon, flour, salt, ground pepper, ground dried thyme, onion, beef broth, wine, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/calfs-liver-with-port-wine-sauce-2509 (may not work)