Rhineland style beef liver

Name: Rhineland style beef liver
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g floury potatoes; 2 Onions; 2 Apples; 2 TABLESPOONS Sugar; 100 ml apple juice; 4 Stem(s) Parsley; 8 discs (70 g each) Liver of beef; 3 TABLESPOONS Flour; 2-3 TABLESPOONS clarified butter; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g floury potatoes
2 Onions
2 Apples
2 TABLESPOONS Sugar
100 ml apple juice
4 Stem(s) Parsley
8 discs (70 g each) Liver of beef
3 TABLESPOONS Flour
2-3 TABLESPOONS clarified butter
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and chop the potatoes and boil them in salted water for about 20 minutes until soft. Peel onions and cut into thin rings. Peel apples, cut out cores. Cut apples into 12 slices.
2
Caramelise the sugar in a pan, deglaze with apple juice and dissolve. Add apple rings and steam covered for 3-4 minutes. In the meantime wash parsley and chop the leaves of 3 stems finely.
3
Rinse liver and pat dry. Turn liver in flour, shake off excess flour. Heat clarified butter in a pan. Fry the liver for 2-3 minutes on each side in portions. Meanwhile bring milk and butter to the boil.
4
Drain the potatoes. Add milk, mash and season to taste with salt, pepper and nutmeg. Fold in chopped parsley and keep warm. Season liver with salt and pepper, remove and keep warm.
5
Turn onion rings in the remaining flour, add to the frying fat and fry until golden brown. Arrange mashed potatoes, apple rings, liver and onions on plates. Garnish with parsley.