HaHa!

I knew that would become your attention!

I had to get it somehow, didn't I? For honestly, would y'all be reading this if I'd stopped at Beef Liver?

I doubt it.

'Cuz chances are, like virtually, yous aren't big on beef liver. I totally empathize that, for I'm the exact same. I could never stand the stuff. Hate it. Literally.gag.on.information technology.

E'er have… until at present.

Bacon and Apricot Beef Liver | by Sonia! The Healthy FoodieNow, I'm non proverb that this item recipe instantly turned me into the biggest beef liver lover the globe has ever known.

Simply…

The first time I ate it, I thought "no way". Not even with bacon. I tin can't eat this. Hate it. The season, the texture… it's simply non working for me.

Merely I was determined to at least cease my plate. Like whatsoever good mother would tell her child, I told myself that I was going to at least terminate what I'd put on my plate. There wasn't that much in it and I could practice it. The food was good for me (plus, I'd been fasting all day that solar day, so I needed the food…)

And so I did. I ate the unabridged serving that y'all meet portrayed hither.

Bacon and Apricot Beef Liver | by Sonia! The Healthy Foodie

By the fourth dimension I was done eating, I was sort of okay with the dish, merely I still separated the meat from the sauce when I put away the leftovers, adamant to feed the liver to the  dogs and utilise the sauce over a hamburger patty or something. Afterwards all, it had BACON, mushrooms and apricots in it and tasted absolutely amazing. It'south just the liver itself I had an issue with…

The next morning time, I took the liver out of the fridge to requite a little piece to the dogs. They went berserk for it. I never saw them going this crazy for anything before, not even babe cut carrots! (and THESE are there ultimate favorites)

So I decided to cut a picayune piece for myself too and tasted it cold. Well, whad'ya know, I actually sort of liked it. So I had some other piece. Hmmm. Swell. Neat at all, I thought to myself.

Then I had this brilliant idea: I cut a few slices into tiny little pieces and added them to my morning time scramble, along with a trivial bit of the yummy tasty sauce. (the one that has BACON in it!)

LOVED It! Genuinely enjoyed it.

And so I had the very same thing the following morning… and so I was all out.  I ended up eating the entire recipe, after all.

And you know what? I now observe myself craving this very dish, drooling mentally over this flavor combination. INCLUDING the beefiness liver.

I guess I'm almost a catechumen, now.

Bacon and Apricot Beef Liver | by Sonia! The Healthy Foodie

Hey, I remember a time when I didn't like claret sausage. Couldn't fifty-fifty stand up the olfactory property of it. Until someone cooked information technology for me… you guessed it, with bacon!

Today, I not just savour the olfactory property, but as well love the gustation of blood sausage (even sans the bacon) and I'm thinking that I demand to detect a skilful source for that also. It'southward been way too long since I final had some.

So if I could exist made into a blood sausage lover, surely I tin can acquire to bask beef liver as well.

And this recipe is the one that will accept me in that location, I can guarantee that. I just can't wait to brand it again!

Good for me, I nevertheless have 9 packages of the stuff left in the freezer. I get the feeling this number will go down by 1 prrrretty soon!

Poor doggies, don't think they're fifty-fifty gonna go to see the color of it this time 'round! Well, at least, they'll get to savor the smell.

And I might exist a skillful doggy mommy and give them a tiny little slice each. But no more than than i.

The rest is mine… mine, mine!

Bacon, Mushroom and Apricot Beefiness Liver

Servings: 4

Part I

  • 375 g beef liver, rinsed, patted dry and cutting into big slices
  • two tsp arrowroot flour
  • 1 tbsp cacao pulverisation
  • ¼ tsp cinnamon
  • Pinch basis clove
  • Pinch Chinese 5 spice
  • ¼ tsp Himalayan or unrefined body of water salt
  • ¼ tsp freshly croaky black pepper

Role II

  • 4 slices pastured, sugar free bacon, cutting crosswise into ½" pieces
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 100 yard mushrooms, sliced
  • 8 dried apricots, chopped
  • ¼ tsp Himalayan or unrefined sea salt
  • ½ tsp freshly cracked black pepper
  • 2 tbsp dried oregano
  • 2 cups h2o
  • 2 tbsp balsamic vinegar

  • In a large mixing basin, add arrowroot flour, cacao powder, spices, common salt and pepper. Mix thoroughly with a whisk and set aside.

  • In a big skillet gear up over medium heat, cook the bacon until nice and crispy. Remove the bacon with a slotted spoon and set aside. Transfer the bacon fat into a pocket-size bowl and set aside (leave about a tablespoon in the pan)

  • Add together the onions to the hot bacon fat and cook until soft and caramelized, virtually ten to fifteen minutes. Add the garlic, apricots, mushrooms, salt, black pepper and oregano and continue cooking until the mushrooms are soft and tender, about 5 minutes. Add that to the reserved bacon.

  • Place your skillet back over the heat source, crank the rut to medium-high, add the reserved bacon fatty and heat it well.

  • Dredge the liver slices in the arrowroot mixture and milkshake to remove the excess. Sear the slices on each side for about 30 second per side, only to give them a beautiful nighttime chocolate-brown crispy exterior. You might have to work in batches, depending on the size of your skillet.

  • Once the meat is seared on both sides, put it all back in the skillet (if you had to piece of work in batches) add the onions, mushrooms, apricots and bacon plus i cup of water and the vinegar and give everything a quick stir. Bring to a simmer then slowly stir in the other cup of h2o, then turn the rut downwardly to medium low and permit the meat stop cooking, which volition take nearly v minutes.

  • Serve with mashed sweet potatoes and mixed greens.

If you lot've tried this recipe, delight have a infinitesimal to rate the recipe and permit me know how things went for you in the comments below. It'due south always such a pleasure to hear from you!

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Bacon makes everything better | by Sonia! The Healthy Foodie

Bacon makes everything better…

Bacon and Apricot Beef Liver | by Sonia! The Healthy Foodie

Come on, doesn't look so bad, does it?

Bacon and Apricot Beef Liver | by Sonia! The Healthy Foodie

Look at the richness of that sauce… And so robust, so full of flavor!

Bacon and Apricot Beef Liver | by Sonia! The Healthy Foodie

That's it… I'thousand then taking beef liver out of the freezer!