Fried liver with apples and onions

Ingredients for Fried liver with apples and onions

Instructions for Fried liver with apples and onions

To prepare the Fried liver with apples and onions recipe, please follow these instructions:

If the kitchen contains two frying panes, both pans are taken out and it will be done at once. If not, raise the liver first and keep warm under the aluminum foil.

Shake the bacon slices crispy on one pan and allow them to drizzle on a piece of paper roll. Pour the pan off. Put onion onion and apple boats in butter on the same pan with thyme, for both are tender. Pour the broth, simmer slightly and season with salt and pepper.

The calf fever has a thin skin, which you just have to flatten with your fingers, otherwise bumps will rub the forehead. Next, remove the largest veins and tendons with a sharp tip knife. The glucose content means that the liver does not have to roast too much and for too long, and then the sugar begins to burn. On the other hand, the surface of the liver is large, and it is important to close the facade quickly, otherwise the liver will be dry. The slices must be closed on both sides on a hot pan, which is quickly dropped to lower heat.

Season the liver with salt and pepper and put it in oil on the other pan. Calculate two to three minutes on each page, depending on the thickness of the discs.