How To Make Liver

[confusedks]

Does anyone have any good recipes for liver that will disguise the taste? I HAVE to eat it for my anemia and I CAN'T STAND THE TASTE! Any good ideas? I am desperate! Thank you!

Kassandra

[Matilda]

...

[confusedks]

Sure, if you can post that. I just am so grossed out by liver, I don't know how I am going to choke it down! Lol

Kassandra

[Matilda]

...

[JNBunnie1]

Also, leafy greens have lots of iron. I'd rather have a salad every day than liver.

[confusedks]

JN Bunnie,

I have been eating spinach salads every day also. The problem is my ferritin is what is so low. For some reason my body isn't turning iron into ferritin. The only way to get this up apparently is to eat liver because it is ferritin.

Kassandra

[JNBunnie1]

  confusedks said:

JN Bunnie,

I have been eating spinach salads every day also. The problem is my ferritin is what is so low. For some reason my body isn't turning iron into ferritin. The only way to get this up apparently is to eat liver because it is ferritin.

Kassandra

Oh. Ouch. Maybe mix it up with some beef stir fry and use lots of gluten-free soy sauce? I also found this recipe on Allrecipes, it got very good reviews...... Good luck.... If you're looking for more ways to disguise it, maybe try getting it ground and mixing it with ground beef for pasta, and use lots of spices?

Chicken Livers stroganoff

INGREDIENTS

3 tablespoons olive oil

1 pound chicken livers, rinsed and trimmed

2 cups chopped onion

4 ounces sliced fresh mushrooms

1 tablespoon paprika

1/3 cup dry sherry

1 1/2 cups sour cream

salt and pepper to taste

1 (12 ounce) package medium egg noodles

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DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.

While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.

Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

[Juliebove]

Just curious, but... Who said you needed to eat liver? I thought the thinking these days was it wasn't very good for you.

I've had anemia and have never eaten liver. Red meat works for me.

[EG+FC]

  confusedks said:

Does anyone have any good recipes for liver that will disguise the taste? I HAVE to eat it for my anemia and I CAN'T STAND THE TASTE! Any good ideas? I am desperate! Thank you!

Kassandra

I get chicken liver spread from my whole foods and I make tacos with it. The chicken liver spread has onion and egg in it. I cut up some tomatoes and put a lot of lemon juice on the liver and put it over corn tortilla. It's really good

[Bill in MD]

I've always liked calf's liver, but found that the taste of chicken liver was too strong for my liking. If you want to try that, make sure you get fresh calf's or baby beef liver (it will be more red than brown in color). Slice it thinly - 1/4 inch or so; your butcher should be happy to do this for you. Here's a recipe that I use from another site, modifed of course to use gluten-free flour instead of all-purpose (I use the Bette Hagman original mix, any should do).

Absolute Best Liver and Onions

"This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!"

INGREDIENTS (for 4 servings)

2 pounds sliced beef liver

1 1/2 cups milk, or as needed

1/4 cup butter, divided

2 large Vidalia onions, sliced into rings

2 cups all-purpose flour, or as needed (gluten-free mix works fine)

salt and pepper to taste

DIRECTIONS

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Definitely don't overcook the liver, or it will get tough. About 1-1/2 minutes per side should do. If the onions aren't enough to disguise the liver, try this: first fry some bacon in the skillet (2-3 slices per pound of liver, or however much it takes ), remove the cooked bacon, omit the butter and use the bacon grease, then throw the bacon back in at the end. Serve with mashed potatoes and corn for the complete diner experience.

Hope this helps.

[Bill in MD]

Sorry, just noticed the no dairy or soy restriction. Whatever you use for milk replacer may work. I think that the point of the soaking is to pull the blood out of the meat, not for any particular taste.

[confusedks]

  Juliebove said:

Just curious, but... Who said you needed to eat liver? I thought the thinking these days was it wasn't very good for you.

I've had anemia and have never eaten liver. Red meat works for me.

My homeopathic doctor. The problem is that I'm not just low in Hemoglobin. I need ferritin which I have had IV's for before and they still aren't sticking. Liver apparently is the closest form of ferritin that our bodies recognize. I have also heard many bad things about liver, but I am so off the charts low, they are trying to do anything to keep me alive!

Kassandra

P.S. I have also tried red meat, spinach, etc. They haven't worked.

[bakingbarb]

My daughter and myself have been so highly anemic in the past that after some research we take this Open Original Shared Link

It is made from liver and is highly absorbable.

Sorry but I don't think you can hide the taste of liver. It is one of my fav foods but never helped my iron levels because even though I love it you can't pay me to eat it everyday! Hence the iron supplements.

I swear by these.

[Juliebove]

  confusedks said:

My homeopathic doctor. The problem is that I'm not just low in Hemoglobin. I need ferritin which I have had IV's for before and they still aren't sticking. Liver apparently is the closest form of ferritin that our bodies recognize. I have also heard many bad things about liver, but I am so off the charts low, they are trying to do anything to keep me alive!

Kassandra

P.S. I have also tried red meat, spinach, etc. They haven't worked.

Well that's not good.

I think the only way I could eat liver is to grind it up fine, put it in capsules and swallow it. I think it is just vile no matter what you do to it. Sorry.

[lovegrov]

If you do the liver and onions recipe, make sure you carmelize the onions. This makes them sweet and will help cover the tatse of the liver. I agree that beef or calf's liver is not as strong tasting as chicken liver.

I LOVE liver but rarely eat it because of the high cholesterol level. I did eat more if it after I was diagnosed because my hemoglobin (8.1) and hematocrit (23).

richard

[Mom23boys]

  Bill in MD said:

DIRECTIONS

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

My Mom always used salt water for this step. The salt seems to draw out whatever makes it bitter. Then just pour off the water.