Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (2024)

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Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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This easy liver and onionsrecipe, akaLeber und Zwiebeln, has a secret ingredient: apples. A hubby and kid-pleaser, this one is quick to make.

It's a recipe I learned from my Mutti. It's what is popular in Berlin, the area she grew up in. With the added apples and onions, it was so good, that I used to wonder why other kids would make faces at me when I told them I had liver for dinner.

Mutti would often serve bacon alongside this. Now, THAT was a treat! Have a look at the Notes/Hints section in the recipe card below for info on this.

The best liver to use for this is calves liver. Although it is usually pricier, it really is worth it. It's the tenderest and mildest in flavor. Next in quality is beef liver, then pork liver, and then lamb liver.

Check out what Oma says below!

Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (4)

I love to serve this with fries and veggies. It's also wunderbar served on a bed of rice. Quick and easy dinner for sure! I think you'll love this!

The addition of the apples to this recipe brings a sweet taste to the finished dish. Add bacon … and everyone will be coming back for seconds.

There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites inGerman Meat Dishes.

Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (5)

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Oma says:

If you are using a stronger flavored liver, such as beef, pork, or sheep, it is advisable to soak it for several hours in milk.

To use the liver, wipe it first with a damp paper towel, and then remove the thin outer skin and any veins. Never cook it too long, as it will become tough.

This is really nice if you fry up some bacon slices as well. Serve them alongside, just as shown in the above photo.

Ready for liver and onions?

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Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (7)

Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln

This easy liver and onions recipe, aka Leber und Zwiebeln, has a secret ingredient: apples. A hubby and kid-pleaser, this one is quick to make.

The best liver to use for this is calves liver. Although it is usually more expensive, it really is worth it. It's the tenderest and mildest in flavor. Next in quality is beef liver, then pork liver, and then lamb liver.

This is really nice served with bacon. Check out the Notes/Hints below!

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Servings:

Makes 4 servings

Ingredients:

  • 4 slices calves' liver (about 5 ounces each)
  • 3 tablespoons flour
  • 5 tablespoonsbutter or oil, divided
  • salt, pepper, sugar
  • 3 apples, peeled, sliced ½-inch thick
  • 2 onions, sliced

Instructions:

  1. In saucepan, heat 2 tablespoonsbutter or oil.
  2. Add apple and onion slices and sauté until soft. Sprinkle with a bit of sugar.
  3. Remove from pan and keep warm.
  4. Remove any skin from liver. Dust with flour.
  5. In saucepan, heat 3 tablespoonsbutter or oil and fry liver on both sides about 4 minutes.
  6. Season liver with salt and pepper. Add a bit of water to the pan and stir to make a bit of gravy to pour over.
  7. Serve liver with onions and apples.

Notes/Hints:

  • Fry 8 slices of bacon in the frying pan. Remove from pan and set aside. Use the bacon fat to sauté the apple and onion slices, adding more butter if needed. Remove the crispy strips and serve them on top of the liver.
  • Like liver? Then do try the liver dumplings soup, a super traditional German recipe!

* * * * *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (20)

German Liver and Onions Recipe & apples made Just like Oma

By Oma Gerhild Fulson
Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (21)
This easy liver and onions recipe is so tasty with the added apples. A hubby and kid pleaser, this is quick to make.

Ingredients: liver,flour,butter,seasonings,apples,onions,

For the full recipe, scroll up ...

Words to the Wise

"The father of godly children has cause for joy. What a pleasure to have children who are wise."

Proverbs 23:24 (NLT)

Top of Liver and Onions Recipe

Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (2024)

FAQs

Should you soak calf liver before cooking? ›

Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.

How do you tenderize your liver and calves? ›

Pat the liver dry with a paper towel before submerging it in whole milk, buttermilk or red wine in a covered container or resealable, plastic bag. Let the liver marinate in the liquid for 30 to 60 minutes in your fridge. The liquid will tenderize the meat and help minimize the liver's mineral taste.

What nationality eats liver and onions? ›

Liver and onions has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Liver and Onions is one of the most popular ways of preparing the liver.

Is liver and onions high in carbs? ›

Liver, Beef Or Calves, And Onions (1 slice with onions) contains 10g total carbs, 9.3g net carbs, 5.2g fat, 23.8g protein, and 184 calories.

Do you wash blood off liver before cooking? ›

Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor.

Why do you soak liver in milk before cooking? ›

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.

Why do you soak calves liver in milk? ›

Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.

How long to soak calf liver in milk? ›

Soaking is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein. To soak liver, put it in a dish and cover it completely with milk or buttermilk. Let it soak in the milk for 30 to 60 minutes, then pat it dry and proceed with the recipe.

Do you soak calf liver in milk? ›

directions. Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.

Why do Jews eat chopped liver? ›

It's hard to figure out exactly how chopped liver came to be so deeply connected with Eastern European Jewish cuisine. Many have speculated that because Jews were often poor, they ate every part of a chicken in order to be thrifty, including parts like the liver that would otherwise seem unappetizing.

How do you make liver taste good? ›

Soak liver in milk for 1-2 hours before cooking.

If you follow a strict paleo diet, you can use coconut milk instead of dairy milk; you'll get the same benefit of mellowing out the flavor. Buttermilk is also a great option!

Who eats liver and onions? ›

Liver and onions is especially common in the regions of Pennsylvania and the Midwest with a strong Germanic culture, for instance in Amish and Mennonite communities, although there is nothing exclusively German about the dish.

How often should you eat liver? ›

Most experts recommend eating liver or other organ meats about one to three times weekly. You don't necessarily need to eat large amounts. Even small servings, about one to four ounces, eaten several times per week, supply significant nutrients. A good goal is to aim for about 100–200 grams per week.

Is liver a protein or carb? ›

Liver provides high quality protein

It's required to repair and make new cells in the body. Over one-quarter of beef liver is made up of protein. Being an animal-based protein, it provides all the essential amino acids ( 2 ).

How do you cook liver so it doesn't taste like liver? ›

The key is to slice and soak the liver; the soaking removes the pungent taste. After soaking, the liver is battered, fried, and dipped in garlic aioli -- it's a crowd-pleasing, crunchy preparation. Enjoy! Beef liver fry dipped in garlic aioli.

Should liver be soaked before cooking? ›

Soak in …

Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it. Try and soak your liver chunks in milk for 5 minutes before you cook them.

How long to soak liver in water before cooking? ›

To Do: Simply place your cut up liver in a bowl, barely cover with water and add the juice of a lemon or a tablespoon or two of vinegar. Soak for a few hours before cooking, drain and pat dry.

Can you soak calf liver in milk overnight? ›

The main times for soaking I've seen are "kissed" when you cut the liver in small pieces and soak for 30 minutes. The second is whole liver for two-three hours. When leaving in milk for overnight I usually see adnotation that it help cook it quicker as liver is "fluffier" thus helping the heat go through it.

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