Beef Liver Curry Food
BEEF LIVER CURRY
This easy meal made with nutrient-dense liver in creamy curry sauce. Done in one skillet with simple seven ingredients in 25 minutes.
Provided by Natalia-Flavorful Home
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat the cast-iron skillet or non-stick pan on medium-high heat.
- Slice tomatoes in half, add to the hot pan, press with a spatula so the juices will release, and cook for about 2-3 minutes till tomatoes get soft.
- Using sharp knife dice the liver into bite-size cubes, removing the white membranes that could be present.
- Add to the pan with tomatoes. Fry stirring till meat will get browned but not completely cooked for approximately 3-4 minutes.
- Add coconut milk, curry spice., salt, apple cider vinegar, peas. Bring to boil, then reduce heat to medium-low, cover, and simmer for 10 minutes on low heat.
Nutrition Facts : Calories 399 kcal, Carbohydrate 18 g, Protein 29 g, Fat 25 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 312 mg, Sodium 678 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
LIVER CURRY
Make and share this Liver Curry recipe from Food.com.
Provided by Brian Holley
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a lage pan and fry the onions for 5 minutes.
- Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
- Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
- Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
- Serve with rice or noodles.
Nutrition Facts : Calories 588.8, Fat 33.6, SaturatedFat 20.7, Cholesterol 469.3, Sodium 335.5, Carbohydrate 35, Fiber 6.4, Sugar 14.3, Protein 40.2
BEEF LIVER & ONIONS CURRIED
This is an old Italian recipe that I got from a dear friend of mine, Martin San, and I slightly modified. I guarantee that this will be the BEST liver you've ever tasted! Even people who don't like liver will like this recipe.
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover bottom of very large skillet with olive oil.
- Slice the onions 1/8 of an inch thick & place into skillet.
- Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry.
- Sauté on low heat & covered about 2 1/2 to 3 hours.
- Cut liver into 1 1/2 to 2 inch cubes.
- Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper.
- Shake the bag to fully coat all of the liver.
- In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT!
- Place the liver into the extremely hot oil & sear the liver on both sides.
- Add a little more salt, pepper & curry if needed.
- Add the liver & onions together & fold & serve.
- This could be served, if desired, over either rice, coos coos, polenta or pasta.
- Potatoes are only recommended as a side dish.
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