Beef Liver and Apples

Extremely nutritious liver was a weekly fare in many households until concerns about cholesterol and toxins threw it off the American menu.  However, the availability of liver from grass fed animals answers this issue and permits liver to return to our tables!
 
On a budget, minimum preparation, serves 2 to 4.
 

• 1 lb. beef liver
• 1-cup fresh lemon juice
• 3 tart, firm apples, cored and finely diced, but not peeled
• 1 large onion, finely chopped
• ¾ tsp. coarse salt
• ¼ tsp. ground pepper
• 2 tbsp. unsalted butter
• 4 slices of bacon
• ¼ cup of hot water
• 1 ½ tsp. of paprika

 
Slice the beef liver into strips, about ½ in wide.  Place strips in a small bowl, soak in lemon juice, adding more if necessary.  Cover the bowl, and marinate the meat several hours or overnight in the refrigerator.
 
Preheat oven to 350F
 
Mix the apples, onion, salt, pepper.  Heat the butter in a frying pan and sauté the mixture until the onion is translucent and the apples are crisp-tender, about 5 to 6 minutes.  Set aside.
 
Remove the liver from the lemon juice, pat dry, and place in the bottom of a buttered baking dish.  Pour the apple/onion mixture over the liver.  Arrange the bacon slices on top and pour in hot water.  Sprinkle with the paprika.  Cook for 20-30 minutes, or until the liquid is bubbling and the apples are soft.  Serve immediately.

Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
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