German Style Calf's Liver Recipe
Time to pamper your palate with this German Style Calf's Liver recipe. The German Style Calf's Liver can be considered the gem of the German cuisine. The main ingredient in this recipe is Meat Meatloaf. Note this German Style Calf's Liver, otherwise you might regret your decision later.
Ingredients
Butter or margarine
2 large onions, sliced
1 large green pepper, cut into 1/4 inch-wide strips
Salt
2 medium-sized red cooking apples, cut into
1/2 inch wedges
4 slices calf's liver, each 1/2 inch thick
3 tablespoons all-purpose flour
1/8 teaspoon pepper
1/3 cup apple juice
Directions
1. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook onions, green pepper, and 1/4 teaspoon salt, stirring occasionally, until tender and lightly browned. Remove onion mixture to one side of warm large platter; keep warm.
2. In same skillet over medium heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook apple wedges until tender, turning apple wedges once during cooking. Remove apple wedges to platter with onion mixture.
3. Meanwhile, trim any membrane from calf's-liver slices. On waxed paper, mix flour, pepper, and 1 teaspoon salt; use to coat liver slices.
4. In same skillet over medium heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook liver slices about 5 minutes, turning once, until crisp and browned on outside and delicate pink inside (medium). (Don't overcook, or liver will be tough.) Arrange liver slices on same platter with onion mixture and apple wedges.
5. To skillet, add apple juice, stirring to loosen brown bits from bottom of skillet. Spoon apple-juice mixture over slices.
2. In same skillet over medium heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook apple wedges until tender, turning apple wedges once during cooking. Remove apple wedges to platter with onion mixture.
3. Meanwhile, trim any membrane from calf's-liver slices. On waxed paper, mix flour, pepper, and 1 teaspoon salt; use to coat liver slices.
4. In same skillet over medium heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook liver slices about 5 minutes, turning once, until crisp and browned on outside and delicate pink inside (medium). (Don't overcook, or liver will be tough.) Arrange liver slices on same platter with onion mixture and apple wedges.
5. To skillet, add apple juice, stirring to loosen brown bits from bottom of skillet. Spoon apple-juice mixture over slices.
