Berlin-style liver with apples and onions
Description
The recipe won't take much time. Serve Berlin-style liver with sour cream of any fat content or thick plain yogurt—it will make the dish even more delicious! The main thing is not to overcook the liver, as prolonged cooking makes it tough and bitter. Choose apples of a sweet-sour variety so they enhance the offal's flavor rather than overpower it. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the liver was purchased frozen, thaw it beforehand.
- 2
Step 2
Clean and rinse the liver in water, transfer flour to a deep plate, add salt and ground black pepper to it, then coat each piece of the offal in the mixture.
- 3
Step 3
Peel the onion, rinse it in water, and slice into rings. Cut the apple into quarters, remove the core, and slice into pieces.
- 4
Step 4
Heat vegetable oil in a skillet, add the breaded liver pieces, and fry over medium heat for 2–3 minutes on each side. Cover the pan with a lid, as the liver tends to splatter while frying!
- 5
Step 5
Place the fried offal on a plate lined with a paper towel to remove excess fat.
- 6
Step 6
Place the apple and onion slices into the frying pan with the oil used for frying the liver.
- 7
Step 7
Sprinkle them with salt and ground sweet paprika. Gently mix.
- 8
Step 8
Sauté for 3-4 minutes until soft, browning slightly.
- 9
Step 9
Place the liver on a plate, top with slices of apples and golden onion rings, and serve the dish warm.