Try this Beef Liver with Parsley-Onions & Lemon recipe, or contribute your own.
Suggest a better description1. Place 1 tablespoon clarified butter eat a large nonstick skillet over high heat. When it shimmers, add the onions and 1/4 teaspoon salt. Mix with a wooden spoon so the onions are evenly coated in the fat; sauté about 5 minutes until they release their juice. Reduce heat to medium and cook until browned and soft, about 10-15 minutes. Remove the onions to a bowl and save for later.
2. Return the pan to medium-high heat and add 1 tablespoon coconut oil; heat until shimmering. Sprinkle the liver generously with salt and pepper, then lay the pieces flat in the pan in a single layer. Try to leave a little breathing room around them and cook in two batches, if necessary. Cook undisturbed for 60-90 seconds, until the first side is browned around the edges. Flip each piece with tongs and cook the second side, 60-90 seconds, until browned on the edges. Remove the liver to a plate while you finish the onions.
3. Place 1 tablespoon ghee in the hot pan, along with the cooked onions, parsley, and lemon juice. Stir with a wooden spoon and sauté until hot.
4. To serve, place the liver on a plate and mound the caramelized parsley-onions on top.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 495 | ||
Calories from Fat: 208 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 644mg | 198 % | |
Sodium 226mg | 8 % | |
Potassium 1110.5mg | 29 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 19.1g | ||
Protein 48.8g | 70 % | |
Powered by: USDA Nutrition Database 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: 495
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