Berlin-style liver with apples
4 servings
30 minutes
Berlin-style liver with apples is a refined dish of German cuisine that combines the rich flavor of beef liver with the delicate tartness of apples. The history of this recipe goes back to Berlin traditions, where the combination of fruits and meat is valued for its balanced taste. The liver, pre-fried to a golden crust, remains surprisingly tender inside, while caramelized apples add an exquisite aroma. Onions sautéed with paprika and curry complete the composition, adding a spicy sweetness and light zest. This dish not only delights with its rich flavor but is also easy to prepare, making it a worthy decoration for both everyday and festive tables.
1
Cut the liver into portions, beat it through film, coat it in flour, and fry in vegetable oil; when one side is browned, salt and pepper it, then flip it (this way the liver will be even more tender than if salted immediately). Remove to a paper towel to absorb excess oil.
- Beef liver: 500 g
- Wheat flour: to taste
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
We cut the apples into slices, and the skin can be peeled. We strain the oil in which the liver was fried and sauté the apples in it (to absorb the liver flavor), over medium heat until soft, making sure they don't fall apart.
- Green apples: 2 pieces
- Vegetable oil: to taste
3
We slice the onion into rings, salt it, add paprika and curry, and fry it while stirring constantly until the bitterness goes away and it starts to soften but still has a bit of crunch, almost to readiness. The onion is already infused with liver and apple juices.
- Onion: 1 head
- Salt: to taste
- Sweet paprika: 1 teaspoon
- Curry powder: 0.5 teaspoon
4
We arrange everything on a plate in this order: apples, liver, onion, and send it to the microwave for literally 2-3 minutes (700), or you can bake it in the oven for 5-7 minutes at 175 degrees (place in a ceramic dish suitable for the oven). Take it out and enjoy.
