Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years. It doesn’t have to be that way..
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Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table. Even the kids will dig it.
Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket. Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper. Set aside.
Fry uncured, pastured bacon until crisp and all the fat has rendered out.
Add sliced onions and continue to cook until well browned.
Pour off all but 1 tablespoon grease and reserve for another use.
Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.
Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.
Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley. Cook until well browned, turn and brown on the other side.
Arrange on a plate, drizzle with pan juices and enjoy.
Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.
This post is part of the Pennywise Platter at The Nourishing Gourmet