Turn Humble Liver Into a 5-Star Meal: The Authentic Berlin-Style Recipe You Need to Try
Don’t be scared of the combination of apples and onions — you might even like it.
These days, it’s not really surprising to see fruits becoming a part of all kinds of dishes that are originally meant to have nothing to do with fruits or desserts whatsoever. Still, fruits and berries’ freshness does bring a new flavor to any meal, which is why so many cuisines around the world have at least one dish that mixes fruits with meat or different kinds of garnish.
One of the best examples is the liver cooked in Berlin style — the meat is accompanied by apples and onions, so it’s likely you’ll never forget this taste after the first bite.
Ingredients: 500 g of beef liver (you can also use chicken liver), 2 green apples, 1 onion, 1 tsp of sweet paprika, 1/2 tsp of curry powder, flour, vegetable oil, salt, black pepper.
Cut the liver into serving-sized pieces, lightly pound them through plastic wrap, and coat them in flour. Fry them in preheated oil, first on one side until golden brown, then season with salt and pepper, flip them over, and cook until done.
Place on a paper towel to remove excess fat. In the same oil, cook the peeled and sliced apples until soft and falling apart, then remove.
Next, add the onion rings to the pan, along with paprika, curry powder, and a little salt, and cook until soft, stirring constantly.
Arrange the apples on a serving plate first, top with the liver, and finish with the fragrant onions. Let it warm up a bit before serving — this allows the flavors to come through at their best.
