Liver of beef rhenish style

Name: Liver of beef rhenish style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 600 g Liver of beef; 50 g Flour; 7-10 Tbsp black pepper; 30 g clarified butter; 1/2 bunch Parsley; 250 ml Milk; 30 g Butter; 7-10 Tbsp grated nutmeg; 4 Onions; 2 Apples

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
600 g Liver of beef
50 g Flour
7-10 Tbsp black pepper
30 g clarified butter
1/2 bunch Parsley
250 ml Milk
30 g Butter
7-10 Tbsp grated nutmeg
4 Onions
2 Apples

Directions

1
Peel the potatoes, wash them thoroughly and bring them to the boil in a pot of salted water. Cover and cook over medium heat for about 25 minutes. Wash liver and pat dry with kitchen paper. Mix flour and pepper. Turn the liver in it. Heat clarified butter in a large frying pan and fry the liver on each side over medium heat for 2-3 minutes.
2
In the meantime wash parsley and dab dry. Put some leaves aside if you like. Chop the rest finely. Heat milk and butter in a small pot. Drain the potatoes, mash them with a potato masher and add the milk and butter mixture. Season to taste with salt and nutmeg. Remove liver from the pan and keep warm. Peel onions and cut into rings. Wash the apples and cut out the cores with an apple cutter. Cut apples into rings. Put the onion rings in the frying fat and fry them until golden brown while turning. Add the apple slices and fry briefly.
3
Remove liver from the pan and keep warm. Peel onions and cut into rings. Wash the apples and cut out the cores with an apple cutter. Cut apples into rings. Put the onion rings in the frying fat and fry them until golden brown while turning. Add the apple slices and fry briefly. Add liver again and season everything with salt and pepper. Sprinkle the mashed potatoes and liver with parsley and serve on plates garnished with parsley as you like