Liver Berlin Style

Certainly! Here’s a classic Liver Berlin Style (Leber Berliner Art) recipe — tender pan-fried liver with caramelized onions and a touch of tangy apple flavor, typical of Berlin’s traditional home cooking.

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Liver Berlin Style (Leber Berliner Art)

Ingredients (Serves 2-3)

• 500g (about 1 lb) calf’s liver or beef liver, thinly sliced

• 2 large onions, thinly sliced

• 1 medium apple (e.g., Granny Smith), peeled and thinly sliced

• 2 tbsp butter or vegetable oil

• 2 tbsp white vinegar or apple cider vinegar

• 1 tsp sugar

• Salt and freshly ground black pepper

• Flour, for dredging

• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Prep the liver:
   Rinse liver slices and pat dry. Lightly season with salt and pepper. Dust each slice in flour, shaking off the excess.

2. Caramelize onions and apples:
   Heat 1 tbsp butter or oil in a skillet over medium heat. Add onions and cook gently until golden and soft (about 15 minutes). Add apple slices, sugar, and vinegar. Cook another 3–5 minutes until apples soften and mixture is slightly caramelized. Remove from pan and keep warm.

3. Cook the liver:
   Add remaining butter/oil to the skillet, increase heat to medium-high. Fry liver slices 2–3 minutes per side until browned but still tender inside. Avoid overcooking.

4. Serve:
   Arrange liver on plates and top with the onion-apple mixture. Garnish with parsley if desired. Traditionally served with boiled or mashed potatoes.

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Would you like tips for a side dish or variations (e.g., pork liver or adding mustard sauce)?