Friday, June 29, 2012

Italian Liver

SPECIAL NOTICE: Liver is a beneficial meat ONLY if it is from grass-fed beef.   Liver from non-grassfed animals may contain to many toxins.

Serves 3-4
  • 3 tablespoons Gluten-Free Flour Blend
  • 1/8 teaspoon salt
  • 1/2 pound beef liver from grass-fed beef, cut into bite-size pieces
  • 2 teaspoons coconut oil, divided
  • 1/2 cup thinly sliced onion
  • 1/4 cup chopped celery
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small bay leaf
  • 1 tablespoons chopped fresh parsley
  • 1 1/2 minced fresh basil or 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked Gluten Free Pasta such as spaghetti
  • Grated Parmesan cheese

  • Instructions:

  • Combine flour and salt; toss with liver. Heat 1 teaspoons oil in a
  • skillet, cook liver until no longer pink. Remove and set aside. In
  • the same skillet, saute onion and celery in remaining oil until
  • tender, about 5 minutes. Stir in tomatoes, bay leaf, parsley, basil,
  • salt and pepper. Cover and simmer for 20 minutes, stirring
  • occasionally. Add liver; cover and cook 5 minutes longer or until
  • heated through. Remove bay leaf. Serve over gluten-free pasta like spaghetti; sprinkle with
  • cheese.

  • ****I had to add a bit of the liquid from cooking the pasta to the sauce.

    No comments:

    Post a Comment