Sauteed Beef Liver
Carrots and mushrooms are added to beef liver for a mild, earthy flavor.
Servings : 4 Prep Time: 10 minutes Total Time: About 20 minutes
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 lb beef liver, cut in strips
- 3 tbsp coconut oil
- 1 cup sliced mushrooms
- 1/2 cup sliced scallions
- 1 carrot, cut into matchsticks
- 1 cup chicken broth
Combine the coconut flour, salt, and pepper together in a shallow dish. Add the liver and coat it evenly on all sides.
Heat two tablespoons of coconut oil in a large skillet on medium high heat. Add the liver and cook until all sides are evenly browned. Add mushrooms, scallions, carrots, and the remaining one tablespoon of coconut oil.
Cook, stirring frequently for about five minutes, or until vegetables are tender. Stir in broth and continue to cook for an additional five minutes. Serve hot.
Related cuts: Liver