Print Recipe ♥ Save Recipe

Oma's Calves Liver and Onions with Apples (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. 

Ingredients:

• 5 tablespoons (70 grams) butter or (75 milliliters) oil, divided
• 3 apples, peeled and cut into ½-inch slices
• 2 onions, sliced
• sugar, to taste
• 4 slices calf liver, about 5 ounces (142 grams) each
• 3 tablespoons (24 grams) all purpose flour
• salt and freshly ground black pepper, to taste

Instructions:

1. In a frying pan, heat 2 tablespoons (28 grams) of the butter.
2. Add the apple and onion slices and sauté until soft. Sprinkle with a bit of sugar.
3. Remove the apples and onions from the pan and keep warm.
4. Remove any skin from the liver slices. Dust them with flour.
5. In the frying pan, heat the remaining 3 tablespoons (42 grams) butter and fry the liver on both sides for about 4 minutes. Season with salt and pepper.
6. Serve the liver with the apples and onions.

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

Updated January 6, 2026