Over 10 million people in the US, mainly women, suffer from iron deficiency anemia. They’re dragging themselves through the day, absolutely exhausted, often suffering in other ways as well.
Iron deficiency goes undetected for a variety of reasons but this is not what this post is about. If you’d like to read more about iron deficiency, the signs and symptoms (it’s not just being exhausted all the time) and what to do about it, click HERE.
Switching gears…let’s tiptoe into the subject of eating liver! Now, before you scrunch up your nose and say NOPE! NO WAY! Hear me out.
Our ancestors used to eat animals from nose to the toes-no waste, appreciating every part with organ meats considered somewhat sacred, especially liver, which contains a highly absorbable form of iron and vitamin A. For this reason, I recommend eating liver once a week to clients who have low iron.
Still not convincing you to unscrunch your nose, yet? I GET IT! I used to hate it too!
What if I were to tell you that most people don’t have a clue how to prepare liver and that’s why it tastes so awful. Most folks cook the heck out of it, making it look and taste like leather. The trick is to lightly cook it, leaving the center a reddish/pink color while adding wonderful savory flavors using onions and apples.
I learned to love liver while I was putting myself through school waitressing! I was fortunate to work at the 5 star Ritz Restaurant (not affiliated with the Ritz Carlton), owned by a Mr. Hans Prager, born and raised in Germany, a perfectionist, and a man with an amazing palate. A favorite on the menu was liver and onions and people would actually order it! Taking a chapter out of Mr. Prager’s book here’s how to cook liver and like it:
The Best Liver Recipe Ever! Berlin Style!
You’ve never had LIVER like this before!
Makes 4 servings
- 4-6 slices beef liver
- 2 apples
- 2 onions
- 4 tbsp. butter, oil, or bacon grease-divided
- ½ tsp. Real salt
- ½ tsp. pepper
- 1 tsp. marjoram
- Peel and core the apples and cut into thin slices.
- Add to a bowl and sprinkle with lemon juice.
- Peel and cut the onions into halves, then thin slice them.
- Melt 2 Tbsp. fat of your choice, in a pan and fry the apples for 5 minutes or until lightly softened (not mushy) and set aside.
- In the same pan saute the onion slices until soft and brown, sprinkle with ¼ tsp Real Salt.
- In the meantime, pat dry the liver with a paper towel.
- Heat the remaining fat of choice in a large frying pan on medium high and cook liver for about 2-3 minutes on both sides. (I basically just sear my liver-I like a reddish pink middle)
- Season with salt and pepper.
- To Serve: layer the liver on top of the apples, then top with onion slices and marjoram. This goes great with mashed cauliflower (recipe here)
Liver can be found to purchase at Sprouts and Wholefoods. Please let me know if you’ve been successful in finding it elsewhere. Thank you!
NOW-go out and get some and try it! Once a week is recommended.
Option: Fry 8 slices of bacon in the frying pan. Remove from pan and set aside. Use the bacon fat to sauté the apple and onion slices, adding more butter if needed. Use the crispy strips on top of the liver.