GEBRATENE KALBSLEBER AUF BERLINER ART (CALF'S LIVER WITH APPLES
Make and share this Gebratene Kalbsleber Auf Berliner Art (Calf's Liver With Apples recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 55m
Yield 1 platter, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown.
- With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter.
- Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat.
- When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.
Nutrition Facts : Calories 632.8, Fat 38.5, SaturatedFat 21.9, Cholesterol 584.6, Sodium 338.6, Carbohydrate 43.6, Fiber 6.5, Sugar 27.1, Protein 31.6
CALF LIVER, APPLES AND ONIONS
I love liver, but my kids do not. I have to come with different ways to get them to eat it. This is only way they will eat it. It does have a little different taste, but I think the apples and onions compliment the liver very nice.
Provided by mommyoffour
Categories Beef Organ Meats
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and apple sliced in 4 T. butter until limp.
- Remove and set aside.
- Dust liver in flour.
- Season to taste.
- Brown in remaining 4 T. butter for 4 minutes on each side.
- Remove and set aside.
- Add wine and apple cider.
- Reduce to half.
- Add flour to water and beef base.
- Mix well.
- Add onions and apples.
- Heat thoroughly.
- Add liver and heat untilmeat is heated through.
- Serve immediately.
Nutrition Facts : Calories 468.1, Fat 28.6, SaturatedFat 16.4, Cholesterol 438.4, Sodium 258.4, Carbohydrate 18.9, Fiber 1.9, Sugar 7.7, Protein 23.7
CALF'S LIVER WITH APPLES AND ONIONS
Steps:
- In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
- In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.
CALF'S LIVER WITH CARAMELIZED APPLES
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
- Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
- Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
- Heat oil in a skillet large enough to hold the liver pieces in one layer.
- Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
- Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 568 milligrams, Sugar 21 grams, TransFat 0 grams
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