Entree: Germany – Berlin-Brandenburg – Kalbsleber Berliner Art (Pan-fried veal liver in the Berlin style served with bacon, caramelized onions, apple, and mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) veal liver, trimmed and sliced into 8 thin slices (usable weight)
- 4 slices smoked bacon, chopped, approx. 3 oz (85 g)
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 1 large tart apple (such as Braeburn or Granny Smith), cored and thinly sliced, about 6 oz (170 g)
- 1/2 cup (60 g) all-purpose flour, for dredging
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 tbsp (15 ml) lemon juice (about half a lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- For mashed potatoes:
  - 2 lb (900 g) potatoes, peeled and cut into chunks
  - 4 tbsp (60 g) unsalted butter
  - 1/2 cup (120 ml) milk, warmed
  - Salt to taste

Instructions

1. Prepare mashed potatoes: boil potato chunks in salted water until tender, about 15–20 minutes. Drain, mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) warmed milk; season with salt and keep warm.
2. In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving fat in the pan.
3. Add 1 tbsp (15 g) butter to the bacon fat and add sliced onions. Cook over medium-low heat, stirring occasionally, until deep golden and caramelized, 20–25 minutes. Add sliced apple in the last 5 minutes and cook until softened. Season with salt and pepper; keep warm with the bacon.
4. Pat liver slices dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
5. In a clean large skillet, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter over medium-high heat until shimmering. Fry liver slices in batches, about 1–1½ minutes per side, until browned at the edges but still slightly pink inside. Avoid overcooking. Transfer to a warm plate.
6. Lower heat to medium, return bacon, onions and apples to the liver pan to meld for 1 minute. Stir in lemon juice and remaining 1 tbsp (15 g) butter and sprinkle with chopped parsley.
7. Serve Kalbsleber Berliner Art immediately with a generous portion of mashed potatoes and spooned bacon-onion-apple mixture on top.