Beef Liver Stack Pack
Our tender beef liver harmonizes perfectly with traditional dishes as well as new flavorful favorites – such as stir-fry and protein-packed salads.
Contains 4 slices.
Ingredients
Beef Liver
Nutritional Information
|
SERVING SIZE:1 slice
SERVINGS PER CONTAINER: 4
|
AMOUNT PER SERVING | % DAILY VALUE |
|---|---|---|
| Calories | 150 | |
| Calories from Fat | 35 | |
| Total Fat | 4g | 6% |
| Saturated Fat | 1.5 | 8% |
| Trans Fat | 0g | |
| Cholesterol | 310mg | 103% |
| Sodium | 80mg | 3% |
| Total Carbohydrate | 4g | 1% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | |
| Protein | 23g |
Vitamin A 380%. Vitamin C 2%. Calcium 0%. Iron 30%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cooking Instructions
HOW TO PREPARE
If frozen, thaw before cooking, then proceed as follows:
Stove top:
Remove liver slices from packaging. Melt 1 tablespoon of butter in a skillet over medium heat. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the liver slices in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver slices in the pan. Cook until browned on both sides, turning once during cooking.
FEATURED RECIPE
Beef Liver Creole
• 1 pound beef liver • 1 cup all-purpose flour • 1 stalk celery, chopped • 1 medium onion, chopped • 1 medium green pepper, chopped • 1 garlic clove, crushed • 1 (16 ounces) can stewed tomatoes • ¼ cup water • dash hot sauce • salt and pepper to taste
Heat oil in skillet over medium high heat. Cut liver in strips, dredge in flour and add to pan. Cook until browned on each side. Fry in oil until done. Add celery, onion, pepper and garlic to the pan. Sauté until tender. Add tomatoes, water, salt and pepper. Reduce heat and simmer for 10 minutes.