Simple Creamy Sautéed Liver

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

1. Melt butter until bubbly on medium heat.

2. Add thinly sliced liver.

3. 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

1. Remove liver to serving dish, replace saucepan on burner and add broth.

2. Cook the broth down on medium heat to thicken for 2 minutes.

3. Add cream.

4. Cook down until desired consistency.

5. 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.