Calf’s liver and Berlin
Tender veal liver short roasting, caramelized onions and caramelized apple slices, served with mashed potatoes.
NEED:
2 servings
300 g veal liver (beef liver is also nice, but you know …)
2 medium onions
2 apples
2 h. L. sugar
1 tbsp. l. tablespoons flour (for breading)
50 g butter
Salt pepper
HOW TO COOK:
1. Finely chop the onion, fry in butter over medium heat, add salt and 1/2 hours. L. sugar. Onions should be browned but not seethe. It will take about 5 minutes.
BTW: Another common method of preparing onions for this dish: roll rings in flour and fry in deep fat.
2 apples peeled, cut into quarters, remove the beans and cut into slices 1 cm thick.
3. Melt the butter in a frying pan, lightly fry in it apple, sprinkle with the remaining sugar and lightly caramelized.
4. Liver lightly floured and fry on both sides over medium heat in butter. The liver should be browned but remain slightly pink inside — with a thickness of 2 cm piece of roast approximately 1.5 minutes on each side.
5. Put the liver on warm plates, garnish with slices of apples and onions. Serve with mashed potatoes.
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