Calf's liver Alt Berlin with onion, apple and mashed potatoes

Name: Calf's liver Alt Berlin with onion, apple and mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 4 Onions; 4 discs Calf's liver (approx. 150 g each); 2 Apples (about 200 g each); 6 TABLESPOONS Flour; 7-8 TABLESPOONS Butter; 7-10 Tbsp Pepper; 200-250 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
4 Onions
4 discs Calf's liver (approx. 150 g each)
2 Apples (about 200 g each)
6 TABLESPOONS Flour
7-8 TABLESPOONS Butter
7-10 Tbsp Pepper
200-250 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Peel the potatoes and wash them thoroughly. Cook in boiling salted water for about 25 minutes. In the meantime peel onions and cut them into fine rings. Wash the liver and pat dry. Wash apples, quarter them and cut them into slices.
2
Dust onion rings with 2 tbsp. flour, tap lightly. Turn liver in 4 tbsp. flour, tap lightly. Heat 2 tbsp. butter in a large pan. Fry the liver for 2-3 minutes on each side. Season with salt and pepper, remove from the pan and keep warm.
3
Heat 2-3 tablespoons of butter in the frying fat. Fry apples and onions for about 4 minutes, turning them over. In the meantime heat milk and 3 tbsp. butter. Drain potatoes, add milk-butter mixture and mash with a potato masher.
4
Season to taste with salt and nutmeg. Arrange liver and mashed potatoes on plates. Spread apples and onions together with frying fat over the liver. Garnish with parsley.