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 (19)

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 (20)
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 calves' liver be soaked in milk before cooking? ›

Milk. While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. 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 ...

What animal is liver and onions? ›

Liver and onions is a dish consisting of slices of liver (usually pork, beef, chicken or, in the United Kingdom, lamb) and bulb onions. The liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards.

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.

How long do you fry calves' livers for? ›

Don't overcrowd the cooking base, a few medium sized slices of liver per pan. Massage with a little duck or goose fat, creating a very thin layer over the meat. Cook over high heat turning the slices only once after a rich, caramalization has formed. Cook 1 to 2 minutes each side for pink.

Is it better to soak liver in milk or lemon juice? ›

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.

Do you need to soak the liver 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. Pat the liver dry.

Which animal liver is best for humans? ›

Liver, especially beef and lamb liver, is one of the best sources of vitamin B12 of any food. A 3-ounce serving of beef liver has 59 micrograms, while 4 ounces of chicken liver has 18.8. This more than satisfies your daily value of 2.4 micrograms.

Is calves' liver good for you? ›

By including calf liver in your diet, you can ensure you're getting a wide range of vital vitamins necessary for optimal health. Calf liver also contains more zinc, while beef liver has more iron due to the advanced body functions of adult cows.

What animal liver is closest to human? ›

Unlike the canine liver, the liver anatomy of non-human primates is similar to that of humans. After the initial liver transplant studies in dogs and the subsequent experience in pigs, the latter became the preferred large animal model due to its similarity to the human anatomy, as well as easy accessibility.

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.

What countries do not eat onions? ›

The Buddhist "pure vegan" diet is also practiced by Mahayana Buddhist monastics in Korea, Vietnam, and Japan. In India, practitioners of Jainism and Hinduism may also abstain from garlic and onions, as well as other plants which are associated with impurity.

What nationality eats the most vegetables? ›

Overall, China consumes the most vegetables in the world, as it was responsible for consuming 555.42 million tons or 57.6% of the total worldwide vegetable consumption in 2020.

Does calf liver taste different than beef liver? ›

Calf's liver comes from animals under a year old and beef liver comes from animals a year or older. Calf's liver generally has a milder flavor and softer texture, although proper cooking and flavoring is the single-most important factor in how liver tastes.

How do you know when calf liver is cooked? ›

Livers should be cooked until they are no longer bloody in the core. Colour is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see figure 2). Ensure juice from uncooked livers does not leak onto other foods.

What happens if you cook liver too long? ›

If you overcook liver, it will develop a tough and grainy texture. The appropriate cook time for a beef liver will depend on the size of the meat and your cooking method. If you are cooking a whole liver in a skillet on medium to high heat, it should be ready to eat within ten minutes.

Is it best to soak lamb's liver in milk? ›

Top tips when cooking lamb liver

You can soak the livers in milk for an hour or two before cooking, which will soften the flavour of the meat. Dusting the liver in a little seasoned flour before frying can make for a pleasing, golden crust.

How long should I soak chicken livers in milk? ›

Soak chicken livers in milk for up to a couple of hours to help remove any strong flavors. Place livers in a colander and rinse under cold water; discard milk. Cut each liver in half. Pour ½ cup oil into large skillet and bring to 350°.

Why has my lamb's liver gone mushy? ›

It shouldn't be mushy, crumble, or disintegrate under gentle pressure – if it does, then a process known as 'autolysis' has started, and the liver is starting to break down. Blotchiness and pale areas can also suggest less than ideal freshness, or issues with the health of the liver.

What is the science behind soaking liver in milk? ›

Milk is virtually pH neutral when liver is soaked in it it softens the texture and neutralizes any residual urine. All water does is wet your liver making one use more paper towels to pat the liver down and absorb the excess water.

References

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