Eating and Cooking with Gerd

Calf’s Liver Berlin Style with Mashed Potatoes


For the mashed potatoes use floury-cooking potatoes and boil them in salted water with two peeled cloves of garlic, mash them with some butter and milk, flavour with Crème Fraîche, some sour creme, mustard and nutmeg if you like until the texture is to your liking.

In parallel remove the pits from 2 apples (Belle de Boskoop or similar) and slice them, additionally cut two medium sized onions into slices (rings). Cook them in a pan until the onions get soft (without browning). Keep warm.

Fry the liver on both sides in a mixture of oil and butter until still soft but cooked. Pepper it and if need is use some salt.


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