Yeah liver!
No really.
What can I do with (beef) liver? I figure I’ll just saute it lightly with some onions. But anyone have any creative ideas to do with liver?
Liver a la Plancha
(serves three)
1 lb, approximately, fresh beef liver
1 large white onion, chopped
2 medium cloves garlic, minced
4 oz button mushrooms, sliced
2 oz extra virgin olive oil
4 oz heavy cream
4 oz whole milk
2 oz toasted pine nuts, roughly chopped
parsley, chopped
basil, chopped
salt and pepper
Preheat oven to 350 degrees. In a large skillet, lightly brown the beef liver on both sides in the olive oil. Remove the liver from the heat and cover. Next, saute the onions, garlic and mushrooms in the skillet until the onions are translucent and the mushrooms just begin to show color. Add the cream and milk, bring to a boil, and reduce heat to a simmer. Allow this mixture to reduce by half while the liver is in the oven. Place the beef liver on a seasoned hardwood oven plank and place it in the 350 degree oven for 35 minutes or until juices run clear. Remove the plank, with liver, from the oven (warning: plank will be extremely hot). Next, throw the liver in the trash and eat the board with a little of the cream sauce. I guarantee you it’ll taste better.
Yummyummyummyummyummyummyummyummyummyummyummyummyummy!!! 
(to the OP, not the “recipe”)
I love liver & onions, so that’s what I would do. But if you want something fancier, this Ukrainian Liver Pâté is easy to make, and very tasty.
My ex-wife used to do a liverschnitzel, which was amazingly good. I’ve never had any liver since that tasted so different from the typical fare. 
There’s nothing better than liver sauteed in butter.
The recipe is simple: Take the liver and dredge it in bread crumbs. Heat a pan and, when hot, add a tablespoon of butter or so. When the butter stops foaming, put the liver in the pan. Cook 2-3 minutes. Flip the liver over (I sometimes put a little butter underneath it at this point), then cook 1-2 minutes. Serve.
DO NOT OVERCOOK! The liver should be cooked through with just a touch of juice in it. You might be able to add a minute or two to my timing, but nothing more. Better to undercook (and put it back) than overcook.
Delicious!
Liver dumplings in beef soup. There’s a recipe in The NY Times Cookbook.
Okay, it’s better with chicken liver and chicken soup. But that may just be me.
I am so happy I’m not the only person who LOVES liver. ANY kind of liver. (A good deli-style chopped liver can be like chocolate.)
Damned gout! I like liver, too. Mmmm…braunschweiger.
Don’t forget the fava beans and a nice chianti.
Liver 'n Leave It
(servings vary)
1 beef liver
1 paper bag
Instructions: Place liver in paper bag and fold closed. Drive to abandoned field or wooded area. Drop bag containing liver on ground. Flee.
The only recipe I know that does it justice.
No, that’s the recipe for kimchee.
Grind it up and feed it to your dogs. Honestly.
I have a recipe somewhere for Incredibly Stinky Dog Treats which call for liquifying liver in a blender and adding it to flour, oatmeal, brewer’s yeast bake. It makes horrible-smelly brownies that dogs just kill for.
StG
Why would you need to do anything other than sautee it with onions? Liver is wonderful that way. If it ain’t broke…
Good one.
(I do happen to love kimchi, so I’m not phobic about all inherently disgusting foods, but liver… come on. There are limits.)
I have eaten the occasional kimchi, but that is in fact the recipe: bury some cabbage so it rots until demonic life forms are spontaneously generated among the slimy fibers. Then–get this–put it in your mouth.
I swear I have not had unatural relations with that liver. Being a girl I’m not even sure how to go about it.
Dude! If you won’t eat it I will,but I want some of your sauce. Serious, I’m going to make that, sans lumber.
Please look for this - I would love to be able to make some tasty treats for my rapidly-aging buddy.