Beef Liver in Cream Sauce is one of my old world favorites that my grandma used to make at least once a week. It comes together very quickly, and as opposed to many other recipes I’ve tried over the years, it doesn’t fill my kitchen with liver smell. When I was growing up, nobody ever mentioned the health benefits of eating liver; it was just one of the meals in rotation. I’m definitely glad I developed a liking for it as a kid since it is quickly gaining popularity as one of the most nutrient dense foods you can eat. Try to get fresh liver, preferably from a real butcher, not a grocery store. Fresh liver, just like fresh fish, tastes much more mild, and I think is more tender. I like to cut it myself because I can cut and discard all the tougher, chewy parts, even though it might mean more waste, I enjoy it so much more. But you can also have the butcher slice it for you. If you are a liver newbie who stumbled upon this post looking for recipes, I recommend that you try eating it at a good, or better yet – very good, restaurant to get a baseline of what to look for before making it at home.
HOW TO MAKE BEEF LIVER IN CREAM SAUCE
Ingredients
3/4 to 1 pound of fresh beef liver from pasture-raised animals
1 lemon, squeezed
1-2 tablespoons ghee (how to make ghee; or buy at health food or Indian stores)
1 small onion, chopped
1/2 cup sour cream
2-3 tablespoons of pickle juice (brine from lacto fermented pickles)
Salt and pepper to taste
1 tablespoon mustard powder (optional)
Equipment
Small to medium bowl (for soaking)
Sieve (for rinsing)
Skillet
Instructions
Slice beef liver to bite size pieces; place in a bowl, put enough water to submerge liver, add lemon and mix well.
Allow to marinade for 30-60 minutes. This will draw out blood eliminating extra flavor, and will separate the gritty pieces so that it comes out clean and appealing after cooking. There is going to be a bunch of stuff floating in the marinade.
Rinse the liver really well under running water until the water is clear.
Saute onion in ghee until golden and the liquid is gone. The pan should be fairly dry.
Add beef liver, and saute on medium until it starts to brown just a little, about 5-8 minutes.
Add sour cream, pickle juice, salt, pepper, and mustard, if using. Mix well.
Saute for 5 minutes.
Serve immediately.
- 3/4 to 1 pound of fresh beef liver from pasture-raised animals
- 1 lemon, squeezed
- 1-2 tablespoons ghee (how to make ghee; or buy at health food or Indian stores)
- 1 small onion, chopped
- 1/2 cup sour cream
- 2-3 tablespoons of pickle juice (brine from lacto fermented pickles)
- Salt and pepper to taste
- 1 tablespoon mustard powder (optional)
- Slice beef liver to bite size pieces; place in a bowl, put enough water to submerge liver, add lemon and mix well.
- Allow to marinade for 30-60 minutes. This will draw out blood eliminating extra flavor, and will separate the gritty pieces so that it comes out clean and appealing after cooking. There is going to be a bunch of stuff floating in the marinade.
- Rinse the liver really well under running water until the water is clear.
- Saute onion in ghee until golden and the liquid is gone. The pan should be fairly dry.
- Add beef liver, and saute on medium until it starts to brown just a little, about 5-8 minutes.
- Add sour cream, pickle juice, salt, pepper, and mustard, if using. Mix well.
- Saute for 5 minutes.
- Serve immediately.
