Sautéed Beef Liver
Sautéed Beef Liver Oil
Carrots and mushrooms are added to beef liver for a mild, earthy flavor.
- ¼ cup of flour
- ½ tsp sea salt
- ¼ tsp freshly ground pepper
- 1 pound beef liver, cut into strips
- 3 tbsp Luv Flavor Olive Oil
- 1 cup sliced mushrooms
- ½ cup sliced scallions
- 1 carrot, cut into matchsticks
- 1 cup chicken broth
Combine the flour, salt, and pepper together in a shallow dish. Add the liver and coat it evenly on all sides.
Heat two tablespoons of olive oil in a large skillet on medium high heat. Ass the liver and cook until all sides are evenly browned. Add mushrooms, scallions, carrots, and the remaining one tablespoon of olive 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.