Summary

Ingredients

• 6 slices liver (s) from beef, pork, veal, wild boar or deer)
• 1 bottle malt beer
• 1 pack gravy
• 1 apple, without core, cut into rings
• 1 onion (s), sliced
• 1 lemon (s), sliced
• 1 cup milk
• 3 tablespoon flour
• salt and pepper
• some sugar
• Fat, for frying

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Instructions

1. Briefly put the sliced liver in milk and then turn it in flour. Don`t add salt yet! Fry the liver slices in fat, about 2 minutes each side and remove from the pan.
2. Sauté the sliced apple (remove the core beforehand) and the onion cut into rings in the pan. Pour the malt beer on top, stir in the gravy and bring to the boil.
3. Now place the sliced lemon and the liver seasoned with salt and pepper in the sauce and let simmer for another 5 minutes. If necessary, season with sugar and salt. The lemon wedges can be removed from the sauce before eating.
4. This dark, sweet and sour sauce goes well with liver. I recommend mashed potatoes and green salad with it.