Liver – red wine goulash with apple pieces and onions

Ingredients for 2 servings:

• 2 slices of pork liver
• 200 ml red wine, sweet
• 200 ml broth
• 1 apple (e.g. Boskoop)
• 1 onion(s) (amount as desired)
• Flour for dusting or binding
• possibly tomato paste
• possibly sauce thickener
• e.g. milk for pickling
• salt and pepper
• Oil for frying
• some apple juice

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Wash the liver and cover it and soak it in milk overnight (or for just 30 minutes). The milk draws out toxins and tenderizes it. Peel the onion and cut into 1/2 or 1/4 rings (depending on your preference). Drain the milk, rinse the liver again, and pat dry. Cut into goulash-sized pieces and remove any tendons and other debris. If you like, you can pepper the liver now, but don’t add salt, as this will make it dry and hard. Set aside the red wine, broth, and flour for breading. Wash the apple, core it, and cut it into cubes. The skin can remain on. Heat the pan, briefly brown the apple cubes all over (in a little oil or apple juice if desired), and set aside. The apple pieces should still have a bite, as they will be cooked later. Dust the liver with flour, shake off any excess flour, and fry in the oil for 3-4 minutes. Then add the onion pieces and fry until translucent. Cook for a total of 5-7 minutes. Pour in the red wine and let the alcohol evaporate for a few minutes. Add the apple pieces and, after 2 minutes, the broth, and let everything simmer for about 8-10 minutes. Use flour or a sauce thickener to thicken the sauce. If you like, you can add tomato paste to add more. Season with salt and pepper. For a fruitier flavor, you can replace half (or all) of the broth with apple juice. I cooked tagliatelle with it and garnished it with some parsley. The cooking times are approximate; please experiment. I cooked the liver on an induction hob at 160°C. Adjust the cooking times for gas and electric stoves.