6 slices bacon
1 lb. beef liver
2 tbsp. flour
1 (10 1/2 oz.) can onion soup
1 (4 oz.) can slices mushrooms, drained
1/4 c. chili sauce

Cook bacon until crisp. Drain on paper towel. Coat liver with flour. Brown on both sides for 1-2 minutes each until brown. Add soup, mushrooms and chili sauce. Heat covered for 5 minutes. Reduce heat halfway and continue to cook until liver is tender. Top with crumbled bacon and serve over rice.