So we get organic beef from a farmer and have for a few years now (Craig Sharp in Humboldt, Kansas, 620-473-3588 or 620-473-0511). We love it, but we end up with too much liver. It piles up because we don’t love it. I even give it away to whoever wants some, and I still have tons left. Every now and then we flour it and fry it up, but it’s not always a hit.
I don’t like to waste food, so I had to figure out a way to cook this stuff and use it.
So I’ve decided to find a way to disguise it.
I’ll cook it like normal … flour it and fry it in a pan until it’s nice and dry.
Then I’ll chop it all up super-fine with a big ole knife.
Then I’ll sneak it into stuff like shepherd’s pie, tater tot casserole and hamburgers.
Nobody will even notice. I’m not wasting food, and everybody gets their iron. We all win.
Got anymore ideas for where I can hide liver, besides in Aron’s underwear drawer?
