CONTRIBUTED BY: DODIE ANDERSON
2-4 oz/60-110g calves liver
3 Tbsp butter
1-2 cups homemade beef broth (See our delicious Gelatinous Stock recipe or buy organic beef broth. Do not use bouillon cubes which are full of additives and preservatives.)
PREPARATION AND COOKING TIME
Prep time: 10 minutes
Cooking time: 20 minutes
Melt the butter in a frying pan until it is hot enough to make water sizzle. Shake a few drops of water from your fingertips into the pan to test this.
Cook liver for about 2-3 minutes on each side. It should be slightly rare in the middle. DO NOT OVERCOOK! Do not be afraid to undercook because when you take it off the heat, it will keep cooking.
Remove liver from pan and pour off the butter while keeping the brown bits on the bottom of the pan.
Add broth slowly to the pan and stir, making sure to get the brown bits mixed into the broth.
As the broth reduces, the gravy will get thicker and thicker.
Keep adding more broth as the gravy thickens.
At the end, add about 1 tbsp of butter to the broth. This process takes about 5-10 minutes. The gravy should be the thickness of heavy cream.
To thicken the gravy even more, add 1-2 Tbsp gelatin. We recommend you bloom the gelatin first before you add it so that it will mix readily and be more digestible.
Optional: Add a few well-cooked, chopped mushrooms.
As much as is desired. You can double, triple the recipe. It depends on how much liver you are cooking. It is delicious!
Pour over the liver and enjoy!
Eat when fresh and do not store.