Roast veal liver - this is how a delicious lunch succeeds

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Liver - and especially veal liver - is a delicacy for many people. It tastes just as good fried as it is cooked in foil, grilled or baked. With apples and onions, it turns into a delicious meal, which is also called the Berlin liver and is very healthy. Use livers from young animals. The recipe is intended for four people.

Veal liver with onions and apples.
Veal liver with onions and apples. © wrw / Pixelio

What you need:

  • 4 slices of veal liver
  • 3 tbsp flour
  • 60 g clarified butter
  • 2 - 3 onions, depending on the size
  • 3 apples
  • 1 cup of broth
  • 4 tbsp sour cream
  • Lemon juice, marjoram, salt

How to Roast Veal Liver Properly

  1. Peel the onions and cut them into rings.
  2. Remove large blood vessels and deposits of fat from the calf liver slices and wash them under cold water water away.
  3. Peel the apples and cut out the core. Divide them into thick rings.
  4. Put the clarified butter in a pan and brown the onion rings in it. Put them on a hot plate and keep them warm.
  5. roast meat Now place the apple rings on both sides in the same fat and line them up with the onion rings.
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  6. Dust the liver slices with a little flour and fry them, each side for about three minutes. The liver must no longer be bloody.
  7. Add the sour cream to the pan.
  8. Remove the veal liver from the pan and serve with the onions and apples on the platter. Drizzle with lemon juice, season with marjoram and a little salt.
  9. Pour the broth into the pan and briefly boil the sauce again.
  10. Arrange the liver slices with the onions and apples on plates and pour the sauce over them.
  11. as garnish is suitable mashed potatoes, rice or fine vegetables.

Tips about the liver

  • Follow the above sequence: first the onions are fried, then the apples and only then the liver. Otherwise it can happen that the apple rings become unsightly.
  • Always add salt to liver dishes after they have been cooked, as salt removes liquid and the liver becomes dry.
  • Adhere to the cooking times, otherwise it will be easily dry and hard. The liver is done when drops of juice form on the surface.
  • You can use liver slices in the refrigerator only keep for one day.
  • The taste will be milder if you put in the liver an hour before preparing it milk put in and dab off before roasting.

Liver has a very high protein, mineral and vitamin content. When buying, make sure that the liver comes from a young animal. You can recognize it by its brownish-pink color.

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