Berlin-style liver

Category: Meat dishes
Kitchen: german
Berlin-style liver

Ingredients

Veal liver 400 g
Sour apple 1 PC
Bulb onions 1 piece (large)
Butter for frying 70-100 g
Flour 1.5 tbsp. l.
Sugar 1.5 tsp.
Honey 1 tsp
Salt pepper taste

Cooking method

  • Berlin cuisine, of course, has its own charm and features, but still it lacks some subtle elegance. There is, however, one dish that has even received the attention of refined neighbors and established itself in French cuisine as Foie de Veau à la Berlinoise - Berlin-style veal liver. This dish has something in common with French cuisine in terms of the range of products and the method of preparation: tender short-fried veal liver, caramelized onions and caramelized apple wedges - all in butter. Well? Let's try?
  • 1. Peel and core the apples, cut into slices about 1 cm thick. Fry in butter and sugar until slightly golden brown.
  • Berlin-style liver
  • 2. In the same pan, you can fry the onion, cut into thin rings. Fry in butter with the addition of honey (according to the recipe there was sugar) until golden brown. The bow should not fall apart, you need to keep its crunch a little.
  • Berlin-style liver
  • 3. Cut the liver into steaks 1.5-2 cm thick. The recipe is for veal liver, but I replaced it with lamb - I am a big fan of this particular liver. Dip a little in flour and fry in a pan for a few minutes on each side. After frying on one side, you need to turn it over to the other - and only now SALT AND CHEER. Here's a secret. According to the recipe, the liver inside should be a little pink - but that's how who likes it more.
  • Berlin-style liver Berlin-style liver
  • 4. So, serve the liver with apple slices and caramel onions. You can use mashed potatoes as a side dish.
  • Berlin-style liver

The dish is designed for

2 servings

Time for preparing:

30 minutes

Cooking program:

plate

Note

Liver in its absolutely natural taste, nicely complemented by caramelized onions and apples.
A source - 🔗

Kirks
Alexandra thanks for the recipe and what is the difference between lamb liver and veal liver? I never ate lamb.
Pulisyan
Natalia, I'm glad that I liked the recipe! Lamb liver: visually - smaller and thinner pieces in cross section, to taste - softer, softer, practically no veins, the taste is richer, by smell - the smell of mutton as such is not perceptible (many have a prejudice about the smell - how many times have I I took this liver, there was no unpleasant smell). Something like this ... If you like the liver, try lamb too - I think you will like it!
kirch
I love Berlin liver very much. I cook, however, only for myself. The husband does not understand how apples can be fried. And I love lamb liver. I write and drool flows
Pulisyan
Ludmila, Thank you for your attention! And my husband loves different unusual combinations, but he is a very harsh critic. If he really likes it, then the dish is worthwhile. This time he suggested trying persimmon instead of apples. I think it will turn out well ...
Oli4ka
Alexandra, thank you very much for the recipe !!!!
I discovered completely new flavor combinations. The dish turned out to be sooooo delicious!
Now this recipe is a favorite
Berlin-style liver
Mariana Eve
This is the only way I cook veal liver! With apples Bogatyr, with onions. Tasty impossible! Only I first soak the liver in milk (taught this way by my mother), and don’t roll it in flour.
kirch
And I, and I only fry like this. Delicious. I'm writing now and my mouth is full of saliva
Pulisyan
Oli4ka, wow, how delicious Thanks for the photo and review !!!! I myself really love the liver


Posted Saturday 14 Jan 2017 11:04 AM

Mariana Eve, an interesting nuance with apples


Added Saturday 14 Jan 2017 11:05

Ludmila, Yes! it's better not to talk about it on an empty stomach

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