colombian

Pan Seared Beef Liver with Onions and Mashed Cassava

This pan-seared dish pairs beef liver, sliced with cassava, peeled and chunked, yellow onion, thinly sliced and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

32 g Protein

66 g Carbohydrates

28 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

112g beef liver, sliced 280 kcal
153g cassava (yuca), peeled and chunked 245 kcal
70g yellow onion, thinly sliced 28 kcal
6g extra virgin olive oil 53 kcal
6g unsalted butter 43 kcal
9g lime juice, freshly squeezed 3 kcal
1g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

cassava (yuca)unsalted butter
Boil cassava in salted water until very tender, 18-22 minutes; drain and remove any fibrous core. Mash with butter and a splash of the cooking liquid until smooth.
beef livercassava (yuca)lime juicesalt
While cassava cooks, soak liver in lime juice with a pinch of salt for 5 minutes; pat dry well.
yellow onionextra virgin olive oil
Heat olive oil in a skillet. Saute onion until browned and soft, 8-10 minutes; push to the side.
beef livercassava (yuca)yellow onionblack pepper
Increase heat to medium-high and sear liver 1-2 minutes per side until just cooked through. Season with pepper and serve with onions over mashed cassava.