How to cook beef liver

Name: How to cook beef liver
Ingredients: 1/4 pound beef liver; 1 strips bacon; 1 tbsp butter; 1 large onion; 1 large garlic cloves; 10 ounces sliced button mushrooms

13 steps

By DAN KAPLAN I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 40 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.)

Updated at: Thu, 17 Aug 2023 10:34:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories484.6 kcal (24%)

Total Fat24.6 g (35%)

Carbs27 g (10%)

Sugars5.8 g (6%)

Protein37.1 g (74%)

Sodium800.8 mg (40%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

0.25 poundbeef liver

1 stripsbacon

1 Tbspbutter

10 ouncesbutton mushrooms

sliced

Instructions

Step 1

Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up.

Step 2

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver.

Step 3

Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Step 4

Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan.

Step 5

Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. Saute on low in bacon grease and butter until it starts to soften but is not yet translucent.

Step 6

Add garlic for 30 seconds.

Step 7

Put the onion and garlic to one side of the pan, away from heat.

Step 8

Turn the heat up to medium and add the last tablespoon of butter

Step 9

When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over.

Step 10

Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender

Step 11

Place liver on a platter and cook remaining liver in the same fashion.

Step 12

Toss the bacon bits and smother the liver with them.

Step 13

Serve!

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