Main courses
Fried Liver with Bacon
Cream brings the pan sauce together.
30 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 500 g beef liver
- 150 g bacon
- 1 onion
- 2 tbsp butter
- 1 dl whipping cream
- 0.5 tsp salt
- 0.5 tsp black pepper
Method
- Cut the liver into thin slices and dry the surface. Slice the bacon.
- Fry the bacon until crispy and set aside. Brown the onion in pan fat.
- Brown the liver slices in a hot pan, initially for about 1–2 minutes per side. This time alone does not guarantee doneness.
- Add the cream, bacon and spices. Continue cooking in the sauce until the liver reaches an internal temperature of at least 72 °C, measured in the thickest part. Serve hot.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 7.69 g
- Total carbohydrates (incl. fibre and polyols)
- 7.92 g
- Protein
- 31.42 g
- Fat
- 32.1 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- beef liver · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- Use a food thermometer. The cooking time depends on the thickness of the slices and the heat of the pan.