Veal Liver with Apples and Onions (Berlin Style)
Veal liver with apples and onions (Berlin style) is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 slices veal liver about 150 g each (cleaned, skin and sinews removed)
- 4 onions
- 2 large apples
- 4 tbsp plant oil
- 40 g Butter
- 2 tbsp flour
- Salt
- black pepper (ground)
Instructions
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1.
Wash and pat the liver slices dry. Peel the onions and apples. Remove core cavities from apples with a corer and slice them into about 1 cm thick rounds.
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2.
Slice the onions into thin rings. In 2 tbsp hot oil, sauté the onion rings in a pan while stirring for 4-5 minutes until golden brown. In a second pan, melt 20 g butter and steam the apple slices over low heat until tender.
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3.
Remove the onions from the pan and let them drain on kitchen paper. Discard the cooking fat and reheat the remaining oil and butter.
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4.
Coat each liver slice in flour and fry for 2-3 minutes per side until golden brown, seasoning with salt and pepper. Arrange on a plate, top with apple slices, garnish with onion rings, and serve.
