Easy low carb recipe for tender, nutritious beef liver, smothered with bacon, butter, onions and mushrooms. A family favorite healthy organ meat recipe. Unwrap the beef liver and lay flat on a layer of paper towels. Pat dry. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.
Tougher cuts have lots of collagen-rich connective tissue which becomes nice and chewy after cooking. The best cut for this beef stew is the chuck which includes the shoulder, neck, and upper arm muscles of the cow. This African beef stew is quite easy to make.
Made with a handful of ingredients, this Easy Beef Liver Pâté does not require soaking the livers in milk first. The richness of the butter and the fragrant aroma of the thyme is sufficient to mask the flavor of liver.
Aside from bacon, onions, mushrooms, and butter providing some serious flavor and balancing out the liver, there are some secrets to why this is my favorite. First, don’t skimp on the salt. It’s really important and not as bad for us as previous recommendations might have cautioned. Second, don’t overcook liver.