4 Serves
45 Mins
Place the beef liver in a bowl and submerge it in milk. Allow it to soak for 30 minutes to mellow the flavor.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
34 µg / 2.4 µgFolate
175 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
339 mg / 4,700 mgSodium
196 mg / 2,300 mgZinc
3 mg / 11 mgCopper
6 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
170 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat a cast iron skillet over medium-low heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, keeping it warm.
Remove all but 2 tablespoons of bacon fat from the skillet. Add the onion and cook over medium-low heat until soft and translucent, then transfer to the plate with the bacon.
Drain the milk from the liver, pat the slices dry, and season both sides with salt and pepper.
Return the reserved bacon fat to the skillet. Sear the liver slices over medium-low heat for 3 to 4 minutes per side until just barely pink inside. Serve immediately topped with the reserved bacon and onions.
25
g95
g20
g
Yemeni
