Dish

Kalbsleber Berliner Art

Berlin-style calf's liver

The dish is made by sautéing thinly sliced calf's liver and onions in butter until they are golden brown. The liver is then removed from the pan and set aside while the onions are caramelized. The liver is then returned to the pan and cooked until it is tender and cooked through. The dish is typically served with boiled potatoes and a side of lingonberry jam.

European cuisine› German cuisine

Offal Dish

Origins and history

Kalbsleber Berliner Art originated in Berlin, Germany and has been a popular dish in the region for many years. It is often served in traditional German restaurants and is a favorite among locals and tourists alike.

Dietary considerations

This dish is high in protein and iron, making it a good choice for those who are looking to increase their intake of these nutrients. However, it is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

There are many variations of this dish, with some recipes calling for the addition of bacon or mushrooms. Some recipes also call for the liver to be marinated in vinegar or wine before cooking to help tenderize it and add flavor.

Presentation and garnishing

The dish is typically served on a plate with the liver and onions arranged neatly on top of the boiled potatoes. Lingonberry jam is served on the side. A sprig of parsley or a slice of lemon can be used as a garnish.

Tips & Tricks

To ensure that the liver is tender and not overcooked, it is important to cook it quickly over high heat. It is also important to slice the liver thinly to ensure that it cooks evenly. Finally, be sure to let the liver rest for a few minutes before slicing it to ensure that it stays juicy and tender.

Side-dishes

Boiled potatoes and lingonberry jam are the traditional side dishes served with Kalbsleber Berliner Art. However, it can also be served with sautéed vegetables or a side salad.