Oh, yummmm! One of the greatest dissappointments in my cuilinary life is that I've always loved liver (chicken or beef), although Mom wasn't very imaginative with it. My Love Of Liver made me a pariah, and I'm so disappointed that what most kids choked downs as "good for them" I'm now being told is NOT. Oh, dear. Just goes to tell you, wait long enough and it'll pass!!
I just made a dish with chicken livers that is very simple, but can't see why it wouldn't work with beef. Very simple. I got the idea from a little French bistro on Park Ave in Winter Park, FL. It was a simple salad. I make either a very simple caeser (sans croutons), or buy a mixed baby greens and toss with olive oil and balsamic.
Then I make up a flour and spice mixture. I'd say 3/4 c flour, but on spices use your imagination. I like best lots of coarsely ground black pepper, a touch of cayenne (no matter what anyone tells you, these all vary so much in heat that you have to guess), garlic powder, onion powder, and salt. Put this in a plastic bowl with tightly fit lid.
Then I thinly slice an onion (sweeter the better, but go with what you have). Separate the rings, toss in the flour mixture, put on the lid, and shake. Then fry, and place on paper towels and salt a bit while they're still hot.
Take your prepared liver (cleaned, cut to your prefered size, with beef I'd cut into thin strips, and dried on paper towels), and toss in the flour mixture, shake, then fry.
Assemble on top of the salad, first the greens, then the liver. Then a sprinkle of balsamic, then the onions.
I use about 1/2 inch of veg oil in a large skillet, trying to not let the pieces (either liver or onions) touch too much.
It comes out to be a rather elegant preparation.
Does beef liver splatter as bad as chicken????? Ouch!!