Berlin Style Calf’s Liver

Berlin Style Calf's Liver

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Calf's liver is a great entree to try if you've never done so before, and this recipe will show you how to prepare it in the Berlin style.
Servings: 4
Calories: 383


  • 4 slices calf's liver each weighing 5 oz
  • 2 onions
  • 2 apples
  • 2 tablespoons flour
  • 2 oz butter
  • salt and freshly milled white pepper


  • Wash and dry the liver and remove any skin and sinews. Cut the onions into rings. Peel the apples, core with an apple-corer and cut across into eight equal rings.
  • Dip the liver in the flour, shake off any excess and leave to dry slightly.
  • Melt half the butter in a frying pan and fry the apple slices until golden on both sides, then remove the slices from the pan and keep them warm. Fry the onion rings in the butter in the pan until brown and crisp, then remove and keep them warm with the apple.
  • In a separate pan, melt the remaining butter and fry the liver for 3-4 minutes each side. Season to taste, arrange the liver on a hot plate and garnish with the onion and apple.
  • Serve with: Potato Puree, and a salad.
Calories: 383 kcal
Carbohydrates: 25 g
Protein: 30 g
Fat: 19g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 504 mg
Sodium: 214 mg
Potassium: 622 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 55765 IU
Vitamin C: 9 mg
Calcium: 29 mg
Iron: 9 mg
Cuisine German
Ingredients Liver, Offal
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