Boris Burda: Recipe "Berlin style liver"

On April 30, 1237, the city of Berlin was first mentioned in chronicles. Everything was done as expected, and there are no problems with the age of the city. Berlin is, without a doubt, 775 years old, and during that time Berlin's cuisine has become quite good. I have already talked about the Berlin-style goose, they even made a movie about the Berlin-style hare recently, but few people still know about the Berlin-style liver, although this dish is both simple and very tasty. Let's fill the gap?

Needed: 700g liver, 2 apples, 3 onions, 6 tbsp. tablespoons flour, vegetable oil, black pepper, salt, vegetables for garnish.

Cooking the liver

Remove films and veins from 700 grams of beef liver (by the way, you can replace it with chicken liver, it will also be delicious). Mix three tablespoons of flour with salt and black pepper, cut the liver into slices, bread them in the resulting mixture and fry in vegetable oil on both sides until cooked, but without excessive zeal. Place the fried liver on a heated dish, cover it and put it in a warm place, and continue.

Fry... apples and onions

Peel two green apples, removing the stems and seeds, and cut them into slices. Once we cut it, immediately fry it until lightly browned in the remaining oil. Meanwhile, cut three onions into rings. Bread them in the same amount of flour with pepper and salt as the liver, and fry in the same oil until golden brown. After that, put slices of liver on a dish, put slices of apples on top, put fried onions on top of it all, garnish with fresh or pickled vegetables according to your mood and immediately bring it to the table.

We eat with beer

Like any German dish, Berlin-style liver will not mind if served with light lager beer. According to strict ancient rules, you should be careful when making a toast - they drink wine for people, and beer for horses. True, it won’t hurt us to drink to ensure that everyone present has good horse health. And it’s even better to drink to German cuisine - tasty, satisfying and very rational.

We believe that the Germans eat only sausage, this is even reflected in children’s teases: “the German pepper-sausage, sauerkraut, ate a horse without a tail and said: “How delicious!”... But why do they need a horse without a tail, if there are more than one and a half thousand sausages in Germany, and completely different ones!

It has already reached the point that at European airports, special dogs trained to sniff out explosives from terrorists, more often than not, slow down the Germans - almost everyone on the road grabs their favorite sausage, and it contains saltpeter, like gunpowder... But even without sausage, German dishes can be very tasty, and Berlin-style liver is an excellent proof of this. Try it, you won't regret it!