Beef Liver Cup
Our tender beef liver harmonizes perfectly with traditional dishes as well as new flavorful favorites – such as stir-fry and protein-packed salads.
Each cup contains 16 ounces of liver.
Ingredients
Beef Liver
Nutritional Information
|
SERVING SIZE:1 slice
SERVINGS PER CONTAINER: 4
|
AMOUNT PER SERVING | % DAILY VALUE |
|---|---|---|
| Calories | 130 | |
| Calories from Fat | 10 | |
| Total Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Trans Fat | 0g | |
| Cholesterol | 200mg | 68% |
| Sodium | 75mg | 4% |
| Total Carbohydrate | 8g | 3% |
| Fiber | 0g | 0% |
| Sugars | 8g | |
| Protein | 22g |
Vitamin A 400%. Vitamin C 0%. Calcium 0%. Iron 25%.
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 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 in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver in the pan. Cook until browned, turning as needed during cooking.
FEATURED RECIPE
Beef Liver Pâté
Ingredients:
• ½ cup plus 2 tablespoons butter • 2 medium onions, chopped • 2 garlic cloves, minced • 1 pound liver • 1 teaspoon salt • 1½ teaspoons allspice • ¼ teaspoon pepper • 2 teaspoons milk • crostinis or crackers
Instructions:
Heat skillet on low heat. Add 2 tablespoons butter and onions. Cook until caramelized, about 20 minutes. Add the garlic to the skillet and cook for 5 minutes. Remove and transfer to a food processor or blender. Add liver to the pan and cook over medium heat until no longer pink inside, about 7 minutes. Let the liver and fat cool for a few minutes, then add to food processor. Add salt, allspice, pepper and milk. Blend until smooth. Eat fresh or chill to harden and further meld flavors. Serve with crostinis or crackers.