1 lb. beef liver
1/2 tsp. salt
1/2 tsp. garlic powder
2 strips bacon
1 tbsp. Worcestershire sauce
1 sliced onion
1/2 tsp. pepper
1 tbsp. flour
3/4 c. water
1/2 tsp. thyme
Parsley
Sliced red tomato
1/2 lemon
Rice or potatoes

Rinse liver with cool water; drain. Squeeze lemon over it and drain again. Season with salt, pepper and garlic powder. Dredge with flour. Brown 2 strips of bacon and add liver. Heat on medium 2 minutes, turning frequently. Cook until red color disappears. Pour off excess grease, reserving 1 teaspoon. Reduce heat to low and push meat to one side. Add flour and mix with drippings. Add water, Worcestershire sauce and thyme. Move meat back to center of pan and add one sliced onion on top to smother. Bring to boil, cover, reduce heat and let simmer for 15 to 20 minutes. Garnish with parsley and sliced tomatoes. Serve with rice or mashed potatoes.