Oma's Liver and Onions Recipe

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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.

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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