All-Natural Beef Liver
All-Natural Beef Liver is a nutritional powerhouse packed with important nutrients like vitamins A, D, E, K, all B-vitamins along with numerous minerals such as copper, zinc, selenium, and iron.
Valley View Meat Co. Beef Liver is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Liver weighs approximately 1.5-2.0 pounds.
All-Natural Beef Liver is a nutritional powerhouse packed with important nutrients like vitamins A, D, E, K, all B-vitamins along with numerous minerals such as copper, zinc, selenium, and iron.
Valley View Meat Co. Beef Liver is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Liver weighs approximately 1.5-2.0 pounds.
All-Natural Beef Liver is a nutritional powerhouse packed with important nutrients like vitamins A, D, E, K, all B-vitamins along with numerous minerals such as copper, zinc, selenium, and iron.
Valley View Meat Co. Beef Liver is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Liver weighs approximately 1.5-2.0 pounds.
Try it in a recipe!
CLASSIC BEEF LIVER & ONIONS
INGREDIENTS:
1 pound sliced Beef Liver, cut 1/4 to 3/8 inch thick
3/4 cup fat-free milk
2 large sweet onions, such as Vidalia, thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil, divided
1 tablespoon butter, divided
2 tablespoon cream-style horseradish sauce
1 tablespoon balsamic vinegar
COOKING:
Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
Meanwhile, prepare Horseradish Balsamic Sauce by mixing the vinegar and horseradish sauce.
Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
Serve liver and onions with Horseradish Balsamic Sauce.
