German cuisine · Meat & Kebab

Berlin-Style Calf's Liver

Briefly seared calf's liver on golden-braised onions, served with apple rings fried in butter.

Ingredients · for 4 servings

• 600 g calf's liver
• 4 onions
• 2 tart apples
• 3 tbsp flour
• 3 tbsp clarified butter
• 40 g butter
• 100 ml strong beef stock
• 1 tsp sugar
• 1 pinch marjoram
• Salt, pepper

Instructions

1. Remove the membrane from the calf's liver, cut into four equal slices of about 1.5 cm, pat dry and chill until ready to fry – salt only at the very end or it turns tough.
2. Cut the onions into fine rings and braise slowly in 1 tbsp clarified butter with the sugar over medium heat for 15 min. until golden and sweet, then keep warm.
3. Core the apples, cut into 1 cm thick rings and fry in 20 g butter for 2 min. per side until browned outside but still firm inside; keep warm as well.
4. Just before frying, dredge the liver slices in flour and shake off any excess thoroughly.
5. Heat the remaining clarified butter until very hot and fry the liver 2–3 min. per side until it has a crust outside and is still slightly pink inside; season now with salt, pepper and marjoram.
6. Remove the liver, deglaze the pan with the beef stock, stir in the remaining butter, and arrange the liver with the onions, apple rings and pan sauce over mashed potatoes.