KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE image

Who doesn't love liver and onions, right? Right! This is a German twist on the recipe with slices of apple on top. Sounds yummy! Recipe: The New German Cookbook Photo: cookitsimply.com/

Provided by Ellen Bales

Categories Beef

Time 55m

Number Of Ingredients 8

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Ingredients

6 Tbsp unsalted butter
2 large spanish onions, peeled and halved, then each half sliced 1/4 inch thick
2 large golden delicious or rome beauty apples, peeled, cored, and cut into slices 1/2 inch thick
1 1/2 lb calf's liver, sliced 1/4 inch thick
3 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp minced parsley

Steps:

1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.

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Mahdi Masur

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This recipe is a keeper! The liver was so tender and flavorful, and the sauce was perfect. I served it with mashed potatoes and green beans, and it was the perfect comfort food for a cold winter night.

Benjamin Kihima

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This was my first time cooking liver, and I was pleasantly surprised. The liver was tender and flavorful, and the sauce was rich and creamy. I served it with roasted potatoes and asparagus, and it was a delicious meal.

Camaron Gowesky

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I've made this recipe several times now, and it's always a hit! The liver is always cooked perfectly, and the sauce is delicious. I love serving it with mashed potatoes and green beans.

Arc Climer

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This dish was a bit more work than I expected, but it was worth it. The liver was cooked to perfection, and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves liver.

Boss Shourav

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I'm not a huge fan of liver, but I decided to give this recipe a try. I was pleasantly surprised! The liver was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe to anyone who is looking for a new way to cook liv

I've made this recipe several times now, and it's always a crowd-pleaser. The liver is always cooked perfectly, and the sauce is delicious. I love serving it with mashed potatoes and green beans.

Chandrika Kalyani

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Sajid Lovely

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I'm not usually a big fan of liver, but this recipe changed my mind. The liver was so tender and delicious, and the sauce was perfect. I'll definitely be making this again.

Sohag V S Sheikh

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This is my go-to recipe for special occasions. The liver is always cooked perfectly, and the sauce is to die for. I love serving it with roasted potatoes and asparagus.

MUHAMMAD TASAWAR SIAL

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Made this dish for dinner last night and it was a hit! The liver was tender and flavorful, and the sauce was rich and creamy. I served it with mashed potatoes and green beans, and it was the perfect comfort food for a cold winter night.

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