Beef Liver with Bacon and Mushrooms
Sometimes I cook chicken liver but I prefer beef which is healthier. It’s rich in vitamins, proteins, and contain all the essential amino acids for the body, and therefore – the most beneficial for our body. The main thing is to eat it moderately, no more than 100g per day. The cooking time varies a bit depending on the thickness of the slice of liver. I thinly sliced the liver for this recipe but if you have thicker cut just simmer a little bit longer, but it’s important do not overcook the liver! Rosemary and parsley are great herbs paired with liver.
This is a great, simple recipe!
Beef Liver with Bacon and Mushrooms Recipe
By Published: October 10, 2014
- Yield: 3-4 Servings
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Sometimes I cook chicken liver but I prefer beef which is healthier. It's rich in vitamins, proteins, and contain all the essential …
Ingredients
- 400 g liver beef
- 4-5 strips bacon
- 1 large onion
- 3-4 cloves of garlic
- 100 g mushrooms
- 2 tbsp flour
- 1 tbsp butter
- small sprig thyme
- salt, pepper
Instructions
- Cut strips of bacon into 4-6 pieces. Slice the onion, chop mushrooms, and finely chop the garlic.
- Preheat a deep frying pan, put the bacon and fry it on both sides over medium heat until golden brown. Add garlic, onion and mushrooms, stir-fry until the onion is soft .
- Roll the liver in the flour with salt and pepper .
- Move the vegetables and bacon on a plate. Heat the butter in a frying pan and cook the liver on each side, one minute on each side, then add the roasted vegetables and bacon, add finely sliced thyme leaves, cover and reduce the heat slightly. Simmer for about 5 min., stirring occasionally.
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