Veal Liver Berliner Style

Ingredients

• 2 slices veal liver (about 180 g)
• 1 sour apple
• 1 onion
• 2 tbsp oil
• 1 tbsp flour
• 2 tbsp butter
• 1 tsp powdered sugar
• 200 ml meat broth
• 20 ml Calvados
• 2 sprigs marjoram
• Salt
• Pepper

Instructions

1. 1.

   Peel the apple, remove the core and slice it.

2. 2.

   Peel the onion and cut into rings. In a hot pan add 1 tbsp butter and powdered sugar. Brown the apple and onion on both sides until golden brown.

3. 3.

   Season the liver with pepper, dust with flour and quickly sear in the remaining butter on both sides. Remove and deglaze the pan with Calvados and broth. Add marjoram and simmer for about 5 minutes until slightly thickened. Return the liver to the pan and cook over gentle heat for 4-5 minutes until pink through, turning once. Finish with salt and pepper and serve topped with onion and apple rings.