John Myers
Berlin-style Veal Liver with Mashed Potatoes
The perfect berlin-style veal liver with mashed potatoes recipe with a picture and simple step-by-step instructions.
- 2 Slices of veal liver à 150 g
- 2 tbsp Flour
- 4 Strong pinches of pepper
- 4 Strong pinches of salt
- 1 Apple
- 1 Onion
- 4 tbsp Butterfat
- 100 ml Beef broth (1 teaspoon instant)
- 2 tbsp Butter
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 100 ml 50 – 100 ml Milch
- 1 Strong pinch of salt
- 1 pinch Nutmeg
- Parsley for garnish
- Peel, wash and roughly dice the potatoes, boil in salted water (1 teaspoon) for about 20 minutes, drain, add butter (1 tbsp) and milk (50-100 ml) and work through / mash well with the potato masher. Season with salt (1 big pinch) and nutmeg (1 pinch). Peel and halve the apple, remove the core and cut into slices (approx. 1 cm thick). Peel the onion and cut into rings. Heat butter fat (2 tbsp) in a pan and fry the apple slices and then the onion rings until golden-brown. Degrease both on kitchen paper and keep warm in the oven. Halve the veal liver slices, turn in flour and fry in pan butter (2 tbsp) on both sides, remove and season with pepper (1 pinch each) and salt (1 pinch each). Deglaze the gravy with the broth (100 ml), add butter (2 tbsp) and let everything reduce well. Finally, season with salt (1 pinch) and pepper (1 pinch) / season to taste. Cover the veal liver with apple slices, onion rings, drizzle with the sauce and mashed potatoes, garnish with parsley, serve.
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