Old Berlin Liver

Ingredients for 2 servings:

• 4 slices of pork liver
• 6 tbsp flour
• 8 potatoes
• 150 ml milk
• 1 pinch of nutmeg
• 1 onion(s)
• 1 apple
• 2 tbsp butter
• 1 pinch(s) of sugar
• 1 tsp marjoram
• n. B. salt and pepper, black

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 32 minutes

Peel and halve the potatoes, and cook in a pot with plenty of water for about 20 minutes until soft. Peel the onion and slice into thin rings. Peel, core, quarter, and finely slice the apple. Clean the pork liver slices, carefully pat them dry with kitchen paper, and flour them on all sides. Heat the butter in a frying pan and sauté the onion and apple with the sugar. When the onion begins to become translucent, add the pork liver slices and fry for about 6 minutes on each side, depending on their thickness. Then remove from the heat, season with salt, pepper, and marjoram, and let rest, covered. Important: Do not season the liver with salt until it is thoroughly cooked. Otherwise, it will not be moist, as the salt will draw out the water. When the potatoes are soft, drain them and mash them with a masher. Gradually add the milk until the desired consistency is reached. Season to taste with salt and nutmeg. Arrange everything nicely on a flat plate. Serve with a sweet red wine.