I'm not sure how paleo-friendly this is (I think it's ok, but other than no grains I'm paleo-clueless :) but I put chicken liver into tomato-based ragu/Bolognese. I don't use more than ~20% liver relative to ground chuck/veal/sausage/pancetta/meat so it's not the dominant flavor, but it gives the sauce an earthy flavor/richness that I really enjoy. I think it'd be similar/still good with beef liver vs the chicken, I can get good chicken livers more easily than beef, so that's what I use.

Chicken livers also make an amazing addition to stuffing/dressing for turkey, but I know that's not paleo :) That said, the combo of liver plus dried fruit/onions/celery is one that you might be able to use elsewhere minus the bread.