I was born and raised in the former Soviet Union. We ate foods like homemade liver pâté, meat aspic made from pigs feet (called kholodets in Russian), caviar, and others uncommon foods as far as American palates go.
When you grow up with these foods, they are delicious and normal to you. Everyone in my family loves liver. My 20-months-old niece loves our homemade liver pâté!
Liver is also one of nature’s most potent superfoods, so we try to eat it every other week. Typically, I make it as a pâté, but one day I thought of adding liver instead of day-old bread soaked in milk to a traditional Russian cutlet recipe. It turned out so well (and so easy to make!) that we started making this dish quite often. It is now one of my signature recipes 🙂
I realize, however, that not everyone loves liver. So, if you’re not a big fan of beef liver, but would like to add organ meats into your diet, you might want to give this recipe a try. The beef masks the taste of liver to some degree.
These Russian-style beef cutlets with liver are tender, moist, and delicious. Be adventurous and let me know how you like them!
1 lb. ground beef, preferably 80% or 85% grass-fed (or elk, or bison)
1 lb. beef liver, preferably grass-fed
1 yellow onion
1 egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
Cooking fat of choice (beef tallow, butter, or coconut oil)
Salt and freshly-ground black pepper to taste (I use Himalayan pink salt for its mineral content)
- Chop the onion by hand or in a food processor. Place in a bowl.
- Place the beef, liver, egg, salt, and pepper into a food processor. Mix for a few seconds until well combined, and the liver is chopped into tiny pieces.
- Mix the beef, liver, and egg mixture with the onions until well combined.
- Heat a frying pan on medium-high. Add cooking fat of choice (I like EPIC grass-fed beef tallow).
- Cook in batches — brown on one side, then flip over and brown on the other side until cooked through.