When my kids were little I used to make "scrambled liver". I used flour in
it but you could substitute or even go without. Cut liver into bite size
pieces (dredge in flour), chop up some celery and onions. Cook all at high
heat in fry pan in oil of choice till liver is sealed on outside. Pour in
some beef broth to make a gravy. If you omit the flour you would probably
want to add some guar or similar gum at this point. Especally good with
lamb liver which is very mild but which I haven't seen for a long time
though a butcher shop might have it or get it for you.

In ,
OmManiPadmeOmelet > stated
| It's finally getting reasonable again. Just stocked up on top sirloin
| for $2.99 and paid just a bit less for 96/4 ground beef.
|
| I've been trying to eat more beef lately to bring my iron sat.% level
| up. I'm not anemic, (yet) but my blood chemistries are showing a need
| for more iron. My doctor told me to supplement, but I'd rather get
| Iron from my food since it's not difficult.....
|
| I'll run another level the end of this month and see if it's been
| enough. If not, I'll just make myself start eating liver again. :-P
|
| Any good recipes to disguise that stuff? I really, really am not
| overly fond of beef liver.