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 Olya Sandstrom 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

Instructions

  1. Cut strips of bacon into 4-6 pieces. Slice the onion, chop mushrooms, and finely chop the garlic.
  2. 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 .
  3. Roll the liver in the flour with salt and pepper .
  4. 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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