As I mentioned the other day, I’ve been eating a high protein diet and enjoying increased energy without food cravings. Liver is a food that is recommended for protein type people because it is high in purines.
The problem is that I don’t like liver. I don’t hate it, but I don’t like it. The main problem I have with it is the texture, but I’m not thrilled with the taste either.
In addition, I received 10 pounds of liver when I bought some grass fed beef a few months ago. I have given some to the dogs, but I figured that since I have so much and it’s good for me, I ought to give it a try.
Two things help me with the flavor/texture problem. The flavor is improved by adding other flavors to it. In this recipe, I combined it with onions, which is classic, but I also added bacon and apple.
The texture problem seems to be best solved by cutting the liver in small pieces and eating it with other foods that help hide the texture. In particular, the apple seemed to help with this.
I can’t lie and say that I love this recipe because I still don’t love liver, but it is a preferable way to eat it. I’d also love to hear your ideas.
How do you like to eat liver?
- 1 pound beef liver
- 1 medium yellow onion, thinly sliced
- 1 medium apple (I used Fuji), peeled and cut into chunks
- 6 strips bacon
- onion and garlic pepper
- In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
- Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the following steps or use your oil of choice.
- Add the onion slices to the skillet and sauté until tender.
- Add the apple chunks to the skillet and sauté just until heated through.
- Remove the onions and apples to a dish.
- Slice the beef liver into thin slices or pieces. Sprinkle with onion and garlic pepper. Add to the skillet and quickly cook on medium high heat.
- Remove from heat. Return the onions, apples, and bacon pieces to the skillet. Toss to combine.