Sliced Calf’s Liver with Apples in Soy Sauce

For the shredded calf’s liver, heat a little olive oil in a saucepan, sauté the shallots in it, dice the apple and add it together with the veal stock. Season with pepper, sugar and nutmeg and cook covered for 5 minutes.

Rinse the calf’s liver, pat dry and cut into not too fine but even strips.

In a frying pan, heat the remaining olive oil, season the sliced liver with pepper, sauté briefly until hot, about 2 minutes.

Transfer to a plate, cover with aluminum foil and keep warm.

Sauté the onion in the same frying pan and deglaze with red wine. Season with sugar, nutmeg and ginger, pour in veal stock and soy sauce. Cook until the liquid has thickened.

Add the liver and the leaked gravy again and bring to the boil briefly. Add the fresh finely chopped parsley and the shallot-apple mixture, toss and serve.

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