Beef liver and onions with bacon and mushrooms
These tender, juicy beef liver and onions with bacon and mushrooms will help you develop a love for organ meats which are nutritional powerhouses in their own right.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
- 1 lb beef liver, sliced
- 2 ½ cups mushrooms, sliced
- 1⁄2 cup beef bone broth
- 1⁄4 cup dry white wine or substitute additional stock
- 1⁄4 cup arrowroot starch
- 1 onion, thinly sliced
- 5 slices smoked bacon
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon pink himalayan salt
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoons butter or coconut oil for frying
If your beef liver doesn’t come sliced, slice the liver into ½ inch strips.
Place liver slices in a shallow bowl or plate and cover with cows milk. Place covered in the fridge for a couple hours - optional but will make the flavour less ‘intense’
When ready to cook...
Fry bacon slices in cast iron skillet until crispy.
While bacon is frying...
Combine arrowroot starch, salt and pepper on a plate.
Remove beef liver soaking in milk from the fridge.
Dry the liver slices off with paper towels.
Lightly dredge the liver slices in arrowroot starch mixture.
Remove bacon from skillet, set aside, leave the bacon fat in the skillet because you’re going to fry the liver slices in it.
Add liver slices to the skillet and sear for 1 minute maximum on each side.
As liver slices are cooked, place them on a plate.
Once you’re done cooking liver slices it’s time to make the onions and mushrooms.
Add a knob of butter or coconut oil to the skillet and saute the onions until tender.
Throw in the mushrooms with the onions. Add the fresh thyme.
Remove everything from the skillet to the plate with cooked liver.
Add the stock and wine to deglaze the skillet. Cook on medium heat until the liquid is reduced to a thick sauce.
Return EVERYTHING to the skillet, beef slices, onions, bacon and mushrooms, warm through and serve.
Enjoy!! My family enjoyed this with broccolini and fresh green salad.
Serving: 4g | Calories: 469kcal | Carbohydrates: 40g | Protein: 35g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 329mg | Sodium: 721mg | Potassium: 772mg | Fiber: 2g | Sugar: 2g | Vitamin A: 386.6% | Vitamin C: 12.6% | Calcium: 4.7% | Iron: 39.1%