Oma's Liver and Onions Recipe

➤ by Oma Gerhild Fulson

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.

Check out what Oma says below!

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Oma`s liver and onions

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, making this a kid friendly dish for sure.

I was always surprised that my kids actually liked liver. It was something that other children often teased about, but, they did like it.

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

Take a look at Oma's German Meat Dishes eCookbook filled with traditional favorites.

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?

Oma's Calves' Liver and Onions Recipe 

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.

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 tablespoons butter or oil, divided
  • salt, pepper, sugar
  • 3 apples, peeled, sliced ½-inch thick
  • 2 onions, sliced

Instructions:

  1. In saucepan, heat 2 tablespoons butter 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 tablespoons butter 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!

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

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Make this German Liver and Onions recipe

German Liver and Onions Recipe & apples made Just like Oma

By
German Liver and Onions Recipe & apples made Just like Oma
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)