Pan-Fried Calf's Liver Berlin Style

Ingredients

• 500g (1.1 lb) calf's liver, sliced 500g (1.1 lb) calf's liver, sliced
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 tablespoons butter 4 tablespoons butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 slices bacon, diced 4 slices bacon, diced
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and black pepper.
2. 2.
   Dredge the calf's liver slices in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, melt the butter over medium heat.
4. 4.
   Add the liver slices to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the liver from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onions and diced bacon. Cook until the onions are caramelized and the bacon is crispy.
6. 6.
   Deglaze the skillet with white vinegar, scraping up any browned bits from the bottom.
7. 7.
   Return the liver slices to the skillet and cook for an additional minute to heat through.
8. 8.
   Serve the Pan-Fried Calf's Liver Berlin Style hot, garnished with chopped parsley.

Treat your ingredients with care...

• Calf's liver — Make sure to slice the liver into thin pieces to ensure even cooking and tenderness.
• Onions — Thinly slice the onions to achieve a soft and caramelized texture.
• Bacon — Use thick-cut bacon for a more substantial texture and smoky flavor.
• White vinegar — Choose a mild white vinegar, such as white wine vinegar or apple cider vinegar, to add a subtle tanginess to the sauce.
• Parsley — Fresh parsley adds a vibrant touch and a hint of freshness to the dish. Chop it just before garnishing to preserve its flavor.

Tips & Tricks

• For a milder flavor, soak the calf's liver slices in milk for 30 minutes before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the onion and bacon mixture before deglazing with vinegar.
• Serve the Pan-Fried Calf's Liver Berlin Style with a side of tangy sauerkraut to balance the richness of the dish.
• If you don't have calf's liver, you can substitute it with beef liver or chicken liver.
• To make the dish more aromatic, add a pinch of dried thyme or rosemary to the flour mixture before dredging the liver slices.

Serving advice

Serve the Pan-Fried Calf's Liver Berlin Style hot, accompanied by boiled or mashed potatoes. The liver should be tender and slightly pink in the center. Drizzle the onion and bacon sauce over the liver and garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the Pan-Fried Calf's Liver Berlin Style on a warm plate, placing the liver slices neatly in the center. Spoon the onion and bacon sauce generously over the liver, allowing it to cascade down the sides. Sprinkle the dish with freshly chopped parsley for an elegant touch.