German Style Calves Liver Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE

Steps:

• 1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
• 2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
• 3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
• 4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
• 5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.

GERMAN-STYLE CALVES LIVER

Steps:

• In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

GERMAN-STYLE CALVES LIVER

Steps:

• 1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.