4 slices of veal or young beef liver (500 g) Flour for turning Salt, pepper Ground pepper
Peel onions and cut into rings. Peel apples and cut out the cores with an apple corer. Cut apples into slices. Melt butter or light butter in a frying pan. Sauté the apple slices until soft and remove. In the same fat, sauté the onion rings until translucent, also remove. Keep warm. Turn the liver slices in flour on the other side, pat well, roast in the same fat from both sides. Season with salt and pepper afterwards. Serve the liver with apple slices and onion rings. In Berlin, this is served with mashed potatoes.
As a menu suggestion: Entrée: Watercress leaf salad Main course: Liver with apple rings Dessert: Grape cream
half an hour
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