Pan-Fried Beef Liver with Mixed Mushrooms and Pancetta

10 min prep

25 min cooking

Serves 4

Difficulty 2/5

Liver is one of the most nutrient-dense foods on the planet – so much nourishment for so little investment. Liver can also be used in a wide variety of really delicious dishes, like this one featuring a creamy mushroom sauce and smoky Italian bacon. To avoid overcooking, remove liver from heat when it is still pink on the inside and slightly springy to the touch. Serve with steamed green beans and mashed potatoes.

1. Scatter pancetta in a large nonstick skillet set over medium-high heat. Cook, stirring, for 5 to 7 minutes or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Set aside. 2. Add mushrooms and onion to skillet; sprinkle with half of salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until tender and pan is almost dry. Stir in cream, sage, vinegar and garlic. Cook, stirring, for 2 minutes or until slightly thickened. Transfer to a bowl; keep warm. 3. Pat liver dry with paper towel and season all over with remaining salt and pepper. Heat butter in the same skillet set over medium-high heat. Cook liver, turning as needed, for 4 to 5 minutes or until slightly pink in the center and still springy to touch. (Liver is best when cooked to medium doneness, at most.) Serve liver topped with mushrooms, crisp pancetta and parsley (if using) with mashed potatoes and green beans alongside.

Pan-Fried Beef Liver with Mixed Mushrooms and Pancetta

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Liver

Liver