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Gebratene Kalbsleber Auf Berliner Art – Fried Calves’ Liver with Apples and Onion, Berlin Style

Serves: 4

Ingredients:

125g / 4oz Butter

2 Onions, cut into thin slices and pushed into rings

750g / 1½lb Cooking Apples, peeled, cored and sliced

Freshly Ground Black Pepper

500g / 1lb Calves’ Liver, cut into 6mm / ¼ inch slices

Instructions:

Melt half the butter in a frying pan. Fry the onion rings and apple slices until they are light brown. Season with salt and pepper. Set aside and keep hot.
Dust the liver slices with flour. Fry them in the remaining butter, allowing approx 2 minutes each side. Do not overcook.
Serve the liver slices garnished with the apples and onions.

Tips for measuring, temperatures, or conversion from imperial to metric

More German Meat Dishes

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