CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Medium saucepan
INGREDIENTS
2-4 ozs calves liver
1 Tbsp butter
Pickling salt to taste
Optional Gravy:
1-2 Tbsp beef broth (see our delicious Gelatinous Stock recipe or buy organic beef broth. Do not use bouillon cubes which are filled with additives and preservatives.)
1-2 Tbsp fresh cream
PREPARATION AND COOKING TIME
Prep time: 5-10 minutes
Cooking time: 5 minutes
METHOD
Melt butter until bubbly on medium heat.
Add thinly sliced liver.
For liver cooked rare, sauté for 2 minutes. Pull the saucepan off the burner and flip the liver slice to cook the other side for three minutes.
DO NOT OVERCOOK LIVER because it will be tough with an unpleasant taste!
GRAVY
Remove liver to serving dish, replace saucepan on burner and add broth.
Cook the broth down on medium heat to thicken for 2 minutes.
Add cream.
Cook down until desired consistency.
Pour gravy over warm liver.
YIELD
1 serving
SERVING SUGGESTION
Mashed potatoes or potatoes fried in coconut oil and lightly salted pair well with the liver.
STORAGE SUGGESTION
Eat immediately.