Calf`s Liver Berlin Style
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1.8 kg veal liver
- 15 g salt
- 5 g pepper
- 60 g flour
- 50 g clarified butter
- 300 g apples
- 100 g butter
- 30 grams sugar
- 500 g onion (s)
- 40 grams flour
Print Recipe
Pin Recipe Instructions
- Skin and water the liver and cut out the veins. Cut 20 slices of 80g each from the liver. Place the apple slices in lemon water. Cut the onions into julienne. Flour the onion slices and fry them until crispy brown. Then drain.
- Heat the butter in a pan and sweat the apple slices on both sides. Sprinkle with sugar and let it caramelize slightly. Heat the butter fat in another pan and fry the lightly floured veal liver slices well on both sides and cook until they are pink. Serve the liver and nap with the clarified butter. Place an apple slice on the liver and garnish with the fried onions.
- Mashed potatoes are served as a side dish, see CK “Recipe search” for the recipe
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