Calf's liver "Berlin style"

Name: Calf's liver "Berlin style"
Yield: 1
Ingredients: 2 medium-sized onions; 2 medium-sized apples; 4 discs Bacon; 2 TABLESPOONS Oil; 6 TABLESPOONS Flour; 4 discs (600 g) Calf's liver; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 medium-sized onions
2 medium-sized apples
4 discs Bacon
2 TABLESPOONS Oil
6 TABLESPOONS Flour
4 discs (600 g) Calf's liver
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
##peel onions## and cut into rings. ##peel apples##, cut out the core and cut into rings
2
Fry the bacon in a pan in 1 tablespoon of hot oil until crispy and drain on kitchen paper
3
Fry apple slices in portions in bacon fat for about 2 minutes on each side. Take out and keep warm
4
Dust the onions with 2 tbsp. flour and tap off the excess flour. Fry the onions in bacon fat until crispy. Remove, keep warm
5
Meanwhile wash the liver, dab dry and turn it in 4 tablespoons of flour. Heat 1 tablespoon of oil in a frying pan and fry the liver for 2-3 minutes on each side. Season with salt and pepper. Serve with apples, onions and bacon. Garnish. Serve with ## mashed potatoes##
6
Drink: cool beer, e.g. Berliner Pilsner