Rinse beef liver in cold water and place in medium bowl.
Add heavy cream to cover liver. Place in fridge and soak for 60 minutes. This will remove the bitter taste from the liver.
After soaking liver, add olive oil and butter to a heavy skillet and heat. Combine flour, salt pepper, and paprika in a pie plate. Remove liver from heavy cream (save cream), shake and dip both sides into flour mixture to lightly coat. Add to skillet and brown each side for 2-3 minutes (thicker cuts may take longer). Remove from skillet cut into bite size pieces and set aside.
In same skillet add additional butter and onions and saute onions. When onions are cooked add mustard, Worcestershire sauce and mix well. Add 1/4 cup of used heavy cream and bring to a boil. If thicker sauce is needed and 1/4 to 1/2 tablespoon of corn starch mix with 1 tablespoon of cold water. Then add pickle relish and cut liver, heat for an additional minute then serve.
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 354 (48%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 554.3mg||171 %|
|Sodium 600mg||21 %|
|Potassium 956.2mg||25 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 48g|
|Protein 42.1g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 732
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