Calf liver Berlin style

Ingredients

4 slices (150 gr. each) calf liver
2 hard apples
1 lemon
3 onions
salt
freshly ground pepper
2 tbsp. flour
3 tbsp. oil
25 gr. butter
1 dl. dry white wine
2 tbsp. freshly chopped parsley

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: calf liver

Difficulty: *

Cooking methods: frying

Preparation

Remove any membranes and sinews from the liver. Peel the apples and use a corer to remove the cores. Cut the apples into 1 cm. thick slices.

Squeeze the lemon and sprinkle the juice over the apple rings. Peel the onions and slice into thin rings. Sprinkle the liver with salt and pepper and coat with flour. Heat the oil in a large frying pan and fry the liver for 2-3 minutes each side. Place on a pre-heated dish and keep warm. Add the butter to the juices and fry the onions and apple rings golden brown, turning the apple carefully occasionally. Add the white wine and extra freshly ground pepper to taste.

Distribute the onion rings and apple slices with the sauce over the liver. Sprinkle with parsley. Serve with mashed potatoes.

Tips:
* Replace the apple slices with pineapple rings.
* Use veal escalopes instead of liver.

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