How do you prepare your beef liver?

[Rachel J.]

I have some beef liver from the grass-fed beef we bought but am unsure the best way to prepare it. I thought some sort of pate might be good but I can't find a beef liver pate recipe. Any ideas? If I can't come up with anything that sounds good then maybe I'll just save it as a first food for ds2

[MaryCeleste]

Here's what we just had for lunch:

French Fried Liver (*)

Heat a frying pan on medium-ish heat, then:
- Add a couple of tbsp. of cooking fat
- Add some finely chopped green garlic (or scallions, onions, etc.)

While it's cooking:
- Cut liver in 1/4" thick pieces and pat dry
- Sprinkle with Herbamare (or seasonings of your choice)
- Sprinkle with flour (we used sweet rice flour, but I'm sure wheat would be fine too)

Next:
- Add liver to pan and fry until lightly browned on each side. Middle should be very pink, with red juices, but not too raw/mushy (cut a piece in half if you're not sure).
- Remove liver to a plate.
- Add a little water or stock to the pan, bring to a boil, and scrape to get all the bits off the bottom. Keep cooking until it's thickened.
- Remove pan from heat, and stir in a little sour cream.

Serve liver topped with sauce, along with side dishes of your choice. (We had mashed steamed root vegetables.)

Both my children loved this. It's not too chewy if you cook it just right.

(*) DD said "it tastes like French Fries!"... hence the name. Not sure what she was talking about; it tasted pretty much like sauteed liver in cream sauce to me.

[Rachel J.]

Mmm, sounds good. Thanks for the detailed instructions. I'll try that out soon.

[pampered_mom]

For us it's usually in the form of pate. My parents really like braunschweiger and when I make it into pate it's very reminiscent of that.

[Rachel J.]

Originally Posted by pampered_mom

For us it's usually in the form of pate. My parents really like braunschweiger and when I make it into pate it's very reminiscent of that.

Could you give me a recipe or some instructions for pate? I'd really like to try that as well, it would be nice to have something "meaty" to spread.

[Mrshawwk]

I like to add liver to my stock, whether beef or chicken, then when I am ready to make soup I take the cooked liver and chop it as finely as I can, and add it to the soup. You can't taste it but it's there. Lately I've been adding more and more liver to the soup to see how much I can stick in there and still fool everyone. So far so good.

[MaryCeleste]

Mmm, that reminds me... liver dumpling soup is delicious, and doesn't really taste "liver-y." Lots of recipes online. Some of them call for pork or chicken liver; others call for beef.

http://www.google.com/search?q=liver+dumpling+soup