Veal Liver Berlin Style from Sarah
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the puree:
- 800 g potato (s), floury boilin
- salt
- 150 ml milk
- 2 tablespoon butter
- pepper
- Nutmeg, ground
- 3 apples, (e.g .: Royal Gala or Braeburn), for the liver
- 2 medium onion (s)
- 4 slices veal liver (approx. 150 g each; ready to cook, skinless)
Also:
- Flour, to work with
- oil
- butter
- Clarified butter
- 0.5 teaspoon ½ sugar
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- For the puree, peel the potatoes, wash them, quarter them and cook them in salted water for about 25 minutes until soft. Drain the water, let the potatoes steam out a little on the stove, then roughly mash them with a pounder or press them through the potato press.
- Preheat the oven to 80 °.
- Bring the milk to the boil and stir in pieces with the butter into the potatoes, season with salt, pepper and nutmeg. Keep the puree warm in a metal bowl in the oven.
- Wash the apples, peel them as desired, cut out the core and cut the apples into rings approx. 1 cm thick. Peel the onions, cut into thin rings, dust with a little flour. Fry the onions in a little hot oil until golden brown, season with salt and pepper. Fry the apples in a little butter until golden brown, sprinkle with sugar and caramelize.
- Halve the veal liver slices, turn in flour, knock off excess flour. Fry the liver over medium heat in hot clarified butter for about 2 minutes on each side and season with salt and pepper. Serve the liver with onion rings, apple slices and mashed potatoes and grind with pepper.
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