If I bake then dice beef liver into small pieces to use as a substitute for burger in chilli, will it need __?

Fried liver only gets tough if it's overcooked. I make it frequently, and you can cut it with a fork.

That being said, I would chop it fine while it's raw, then use it the same as ground beef.

My mother always sliced the liver, then scalded it by pouring boiling water over it in a colander. Then she dredged it in seasoned flour and browned it a little in hot oil. Then she layered it with onions, mushrooms, sometimes bell peppers and tomatoes. Then she made a simple white sauce with seasonings and poured that in and baked it for about 30 to 45 minutes.

There is not that much more iron in liver than there is in the other red meat parts of lamb or beef.

I think I would dice up the liver and scald it, then toss it into your spaghetti sauce to cook for maybe 15 to 30 minutes, sort of like the same size bits of ground or chopped beef.

Scalding it takes out most of the bitter flavor of the liver. It does not take out the iron content.

Liver Stew:

dice and scald liver

dice potatoes, carrots, turnips, parsnips, peppers, onions, celery

toss into kettle and cover with beef consumme and water.

simmer for a couple hours until veggies are done.

season to taste.

half frozen liver is easier to slice or dice!!!

When using any liver it is important that the outer membrane is removed this is best done when it is whole also remove any "pipework" If you are going to roast it roast it whole first seal it in a hot pan after seasoning it then into a hot oven 250c+ for 10-15 min slice and use

Slice thinly and flash fry 2-3 minutes per side, just past rare.

It is that long cooking that leaves that dry feeling in the mouth.

Throw it into the sauce after the sauce is hot and ready to dish out.

I do mine at the same time as I start mashing the spuds before dishing out.

try half and half, you will still get the nutrients, but liver has a strong flavor that may not work out well. you dont always have to replace things you could always mix them. throw a handful into chili, stews, meatloaf, burgers.. anything. go all in if you like, but you could add nutrients sneaking it into a recipe without completely altering it..just a thought

Dave

http://www.realhomerecipes.com/

How about some liverwurst. That stuff is pretty good on sandwiches and crackers.