Best Gebratene Kalbsleber Auf Berliner Art Calfs Liver With Apples Recipes

Calf's Liver with Apples and Onions image

Yield Serves 6

Number Of Ingredients 10

4 slices of lean bacon
1/2 stick (1/4 cup) unsalted butter
2 large onions, sliced thin
3 Granny Smith apples
2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 cup dry white wine
1 1/2 pounds calf's liver, sliced 1/3 inch thick and cut into 2- by 1-inch strips
finely chopped fresh parsley leaves plus additional sprigs for garnish
lemon wedges for garnish

Steps:

In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE image

Provided by Ellen Bales

Categories Beef

Time 55m

Number Of Ingredients 8

6 Tbsp unsalted butter
2 large spanish onions, peeled and halved, then each half sliced 1/4 inch thick
2 large golden delicious or rome beauty apples, peeled, cored, and cut into slices 1/2 inch thick
1 1/2 lb calf's liver, sliced 1/4 inch thick
3 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp minced parsley

Steps:

1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.