Keto Liver and Onions with Bacon Recipe

June 8, 2019 0 Comments 1995 views

If nutrient-dense foods on the ketogenic diet are not consumed, a micronutrient deficiency is likely to occur. Therefore, eating the most nutrient-dense foods on the ketogenic diet is of paramount importance to avoid any adverse effects. Luckily, because beef liver is incredibly nutrient-dense, providing many essential vitamins and minerals. Onions provide excellent flavor and prebiotic fiber. Thus, a recipe for keto liver and onions with bacon should be a staple of every ketogenic diet.

Liver is the most nutrient dense organ meat, high in vitamin A, folic acid, iron, and zinc. Liver is also a remarkable source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer’s disease to arthritis. Beef liver is the most nutrient dense organic meat, packed with high amounts of vitamin A (36,000 IU in 4 ounces) and several B vitamins. It also contains a good amount of B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B12, and folate. And, beef liver contains a significant amount of copper, selenium, phosphorus, and iron. Keep in mind that when you consume liver, all these vitamins and minerals are present in their unprocessed natural state.

Note: It is essential to ensure that the liver you use to make this keto liver and onions recipe grass-fed. Using grass-fed liver over grain-fed liver objectively improves the nutrient content of a keto liver and onions recipe, as well as the taste.

Keto Liver and Onions with Bacon

Ingredients

• ½ cup milk
• 1 tbsp vinegar
• 1 pound grass-fed beef liver
• 3 large onions, sliced
• 6 slices bacon
• 5 tablespoons butter
• ¼ cup thyme
• Salt to taste
• Pepper to taste

Directions:

1) Add milk and vinegar to a shallow bowl. Mix thoroughly.

2) Cut the liver into inch-wide strips and soak them in the milk and vinegar mixture for 25 minutes to remove any bitterness.

3) In a large skillet, cook bacon on medium-high heat. Reserve 2 tbsp of bacon grease in the skillet, and drain the cooked bacon on paper towels.

4) Cut or tear the cooked bacon into 1/2″ chunks and set aside.

5) Add 2 tablespoons of butter to the bacon grease in the same skillet. Add onions, a sprinkling of salt, and cook over medium heat occasionally stirring for about 25 minutes or until onions have caramelized. Remove onions from the dish and set aside.

6) Pat the liver dry with a paper towel and discard the milk.

7) On high heat, add the remaining 3 tablespoons of butter and thyme to the skillet, allowing it to melt thoroughly. Allow the thyme to infuse into the butter on high for 4 minutes.

8) Add the liver strips to the pan. Sauté for 2 minutes ensuring that the butter remains hot, but does not burn. Turn the liver over and sauté about 2 minutes more to give a sear that locks in moisture.

9) Cover the sautéed liver with the onions and bacon. Cover the skillet with a lid and cook on low heat, occasionally stirring for an additional 20 minutes.

10) Add salt and pepper to taste.