Best Gebratene Kalbsleber Auf Berliner Art Calfs Liver With Apples Recipes

GEBRATENE KALBSLEBER AUF BERLINER ART (CALF'S LIVER WITH APPLES

Gebratene Kalbsleber Auf Berliner Art (Calf's Liver With Apples image

Make and share this Gebratene Kalbsleber Auf Berliner Art (Calf's Liver With Apples recipe from Food.com.

Provided by CJAY8248

Categories < 60 Mins

Time 55m

Yield 1 platter, 3-4 serving(s)

Number Of Ingredients 7

Ingredients

8 tablespoons butter
2 medium onions, cut into 1/8th inch slices and separated into rings
salt
fresh ground black pepper
5 medium cooking apples, peeled, cored and sliced crosswise into 1/4 th inch rings
1 lb calf liver, cut into 1/4th inch slices
flour

Steps:

Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown.
With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter.
Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat.
When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.

Nutrition Facts : Calories 632.8, Fat 38.5, SaturatedFat 21.9, Cholesterol 584.6, Sodium 338.6, Carbohydrate 43.6, Fiber 6.5, Sugar 27.1, Protein 31.6

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE image

Who doesn't love liver and onions, right? Right! This is a German twist on the recipe with slices of apple on top. Sounds yummy! Recipe: The New German Cookbook Photo: cookitsimply.com/

Provided by Ellen Bales

Categories Beef

Time 55m

Number Of Ingredients 8

Ingredients

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.