Berlin Style Beef Liver – Russian Variation

One more recipe with beef liver. I was surprised that people in the U.S. don’t like beef liver very much, almost as much as broccoli. Chicken liver has a better reputation.

Originally this dish – Gebratene Kalbsleber Auf Berliner Art – was made with calf’s liver, but in Russia we use more accessible beef liver.

Beef liver can be tough. There are several ways to avoid it – soak it in milk, beat it with meat tenderizer, and, most importantly, do not overcook.

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Yield: 4 servings

4 slices (about 4 oz. each) beef liver
2 medium onions
2 tart apples
2 tbsp. flour
2 tbsp. butter
salt and white pepper

Put liver slices into milk and let stay, covered, in fridge, couple hours. Remove any skin and sinews, dry with paper towels.

Cut the onions into rings. Peel and core apples, cut across into eight equal rings.

Place liver in the flour, shake off any excess and leave to dry slightly.

Melt 1 tbsp. butter in frying pan and fry the apple slices until gold on both sides. Set aside. Sauté onion rings in the pan to caramelize them, until lightly brown. Season with salt and pepper. Set aside and keep hot.

Melt the remaining butter and cook the liver for 2-3 minutes each side.  Serve hot, with apples and onions on top, with mushed potato.

Another way – fry liver slices on both sides about half minute and bake all butch in baking pan with sautéed apples and onions on top about 20 minutes in 350F.

1 serving is about 260 calories

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One Response to “Berlin Style Beef Liver – Russian Variation”

  1. […] Russian appetizer, but it also looks like cake and can fool somebody too. It’s another way to use beef liver, needs some works but it’s worth […]

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