Berlin liver

Berlin liver
Quantity Ingredient
90 g Butter
2 Onions
500 g Cattle liver
2 tbsp Wheat Flour Type 405
Pepper from the mill
500 g Floury boiling potatoes
0,125 l Milk
2 Apple

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.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
696 kcal
64 g
40 g
33 g

(C)opyright by Marions Kochbuch