I have cooked beef stew, porkchops, flank steaks, & sirlion and it all end up tasting liver....YUK! Why is that and How do I get rid of it? I've slowed cook it and I had prepped it on high, low, medium flame and no such luck. I've used vinegar, wine (white & red), tons of onions, even garlic. Nada! Now, when put no efforts in caring for the liver taste its when it becomes perfect to the taste. This is far and few occassion since I resigned from making red meat dishes. I leave that job to some other family member to do. I love to master this and I come to you with ALL EARS. Thank you for your help.