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🍽️ Veal Liver 'Berlin Style' with Mashed Potatoes

759 kcal · 30 min · 4 servings

Veal Liver 'Berlin Style' with Mashed Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into small cubes.
  3. 3. Place the potato cubes in a pot.
  4. 4. Cover the potatoes with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Reduce the heat to a medium setting.
  7. 7. Cover the pot with a lid.
  8. 8. Let the potatoes cook for about 25 minutes.
  9. 9. Halve the onions and peel them.
  10. 10. Cut the onions into thin strips.
  11. 11. Wash the spring onions.
  12. 12. Shake the spring onions dry.
  13. 13. Slice the spring onions into thin rings.
  14. 14. Heat 3 tablespoons of oil in a pan over medium heat.
  15. 15. Add the sliced onions and spring onions to the pan.
  16. 16. Add a pinch of salt.
  17. 17. Fry the vegetables until golden brown for about 15 minutes.
  18. 18. Turn the vegetables occasionally to ensure even browning.
  19. 19. Wash the apples.
  20. 20. Core the apples.
  21. 21. Slice the apples.
  22. 22. Wash the veal liver.
  23. 23. Pat the veal liver dry with kitchen paper.
  24. 24. Slice the veal liver into pieces about 1 cm thick.
  25. 25. Place flour in a shallow dish.
  26. 26. Coat the apple slices in the flour until fully covered.
  27. 27. Heat 2 tablespoons of oil in a pan over medium-high heat.
  28. 28. Fry the apple slices for about 2 minutes on each side.
  29. 29. Remove the fried apple slices from the pan.
  30. 30. Place the apple slices on a plate.
  31. 31. Add another 2 tablespoons of oil to the same pan.
  32. 32. Heat the oil over medium-high heat.
  33. 33. Coat the liver slices in the flour.
  34. 34. Shake off any excess flour from the liver slices.
  35. 35. Fry the liver slices for 3 to 4 minutes on all sides.
  36. 36. Drain the cooked potatoes.
  37. 37. Add milk and butter to the pot with the potatoes.
  38. 38. Mash the potatoes into a puree using a potato masher.
  39. 39. Season the puree with salt and grated nutmeg.
  40. 40. Plate the veal liver.
  41. 41. Serve the veal liver with the mashed potatoes.

Nutrition per serving