Beef Liver with onoins

I defrosted about 2 lbs of grass fed Beef Liver today. I decided to start with a basic common recipe: liver and onions, its the only way I ever ate liver. However, I am looking forward to exploring a few new recipes...

Once for ounce , the liver is the most nutrient dense food:

• An excellent source of high-quality protein
• Nature’s most concentrated source of vitamin A
• All the B vitamins in abundance, particularly vitamin B12
• One of our best sources of folic acid
• A highly usable form of iron
• Trace elements such as copper, zinc and chromium
• CoenzymeQ, a nutrient that is especially important for cardio-vascular function
• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

NOTE: the liver is the body's major filtering organ. I wouldn't dream of eating NON-grass fed beef liver.



Ingredients:

• 1/2 lb Beef liver cut into strips.
• 1 med onion julienned (halved and cut thin)
• 1/4 tsp dry thyme
• 1/4 tsp dry rosemary
• 1/8 tsp paprika
• salt/pepper
• canola oil

Directions:

Heat skillet, add oil. salt & pepper the livers, add to hot oil along with the onion and herbs. saute until browned, about 5 min.