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🍽️ Berlin-style Veal Liver with Apples and Onions

437 kcal · 30 min · 4 servings

Ingredients

• 4 slices veal liver approx. 150 g (cleaned, without skin and tendons)
• 4 onions
• 2 large apples
• 4 tbsp vegetable oil
• 40 g butter
• 2 tbsp flour
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the veal liver slices under running water.
2. 2. Pat the liver pieces completely dry with a kitchen towel.
3. 3. Peel the onions.
4. 4. Peel the apples.
5. 5. Remove the core of the apples using a corer.
6. 6. Slice the apples into rounds about 1 centimeter thick.
7. 7. Slice the onions into thin rings.
8. 8. Heat 2 tablespoons of hot oil in a large frying pan.
9. 9. Fry the onion rings slowly over medium heat, stirring constantly.
10. 10. Cook the onions until golden brown, which should take 4 to 5 minutes.
11. 11. Take a second frying pan.
12. 12. Heat 20 grams of butter in this second pan.
13. 13. Add the apple slices to the pan with the melted butter.
14. 14. Stew the apples until soft over low heat.
15. 15. Remove the cooked onions from the first pan.
16. 16. Place the onions on a piece of kitchen paper.
17. 17. Let the onions drain on the kitchen paper.
18. 18. Pour off the frying fat from the first pan.
19. 19. Heat the remaining oil and butter in the empty pan.
20. 20. Coat the liver slices in flour until lightly covered.
21. 21. Fry the liver on the first side for 2 to 3 minutes until golden brown.
22. 22. Fry the liver on the second side for another 2 to 3 minutes until golden brown.
23. 23. Season the fried liver with salt to taste.
24. 24. Season the fried liver with pepper to taste.
25. 25. Place the finished liver on a serving plate.
26. 26. Top the liver slices with the stewed apple slices.
27. 27. Garnish the dish with the drained onion rings.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 437
• Protein: 32 g · Fett/Fat: 21 g · Carbs: 30 g