|500 g||Cattle liver|
|2 tbsp||Wheat Flour Type 405|
|Pepper from the mill|
|500 g||Floury boiling potatoes|
Berlin liver is served with apple rings, onions and mashed potatoes. Boil the salt potatoes. Peel apples, cut into slices and cut out the core housing. In a frying pan, let out 30 g butter. Bake apple rings until golden and keep warm in the oven at 50° C. Cut onions into thin rings. Heat 20 g butter in a pan. Fry the onions until golden brown. Season with salt and keep warm. Turn beef liver in sufficient flour. Knock off excess flour. For the calculation of the calories I have indicated only the actually consumed flour. Heat 30 g butter in a pan. Sauté the Berlin liver briefly. Season Berlin liver with pepper and salt after roasting. Drain the potatoes. Add milk and 10 g butter and mash to pulp. Serve Berlin liver with apple rings, onions and mashed potatoes.