John Myers
Calf’s Liver Berlin Style
The perfect calf’s liver berlin style recipe with a picture and simple step-by-step instructions.
- 4 Apples
- 2 medium sized Onions
- 650 g Veal liver
- 1,5 kg Potato
- 200 ml Milk cheese
- Butter
- Flour
- Pepper from the grinder
- Salt
- Nutmeg
- Marjoram
- Clean the liver by cutting off all the skin and tendons. Season the liver with pepper and marjoram and turn in flour. Peel the onions and cut into rings. Peel and quarter the apples, remove the core and cut the quarters into 2-3 wedges each.
- Heat two frying pans at the same time. Melt the butter in a pan, add the onions and fry for about 5 minutes over a medium heat until golden, turning every now and then. Remove. Place the apple wedges in the remaining frying fat and fry for approx. 1 minute on both sides. Add the onions again.
- Melt the clarified butter in the second pan. Add the liver and fry for 2-3 minutes on each side over medium heat. The liver is done if no more blood comes out when you pierce it with a small kitchen knife. Do not fry too long, otherwise it will get hard! Now salt the liver, place on preheated plates and spread the warm apple and onion mixture on top.
- For the mashed potatoes, peel the potatoes and boil salted water. Heat the milk, salt, pepper and nutmeg as well as the butter in a 2 saucepan. As soon as the potatoes are cooked, drain them, let them evaporate and press them through a potato press. Pour the hot me over and stir carefully with a wooden spoon. Season again to taste.
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