Thinly sliced beef liver is quickly seared over high heat, then finished with apple and onion and topped with plenty of black pepper and chili powder. This Berlin-style classic depends on getting the timing right.
Pat the beef liver dry with paper towels. Lightly dust it with a thin coating of flour, then season with salt and black pepper.
Cook the onion and apple slices in half of the butter for 6 minutes, until softened and lightly caramelized. Remove them from the pan.
Heat the remaining butter over high heat. Quickly sear the liver slices for 45 seconds on each side; do not overcook them.
Return the onion and apple to the pan, toss with the chili powder and serve hot.
Do not overcook the liver; prolonged cooking makes it tough and rubbery. Allergen: contains wheat (gluten).
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