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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!
What makes these meat dishes so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own German meat e-cookbook in English to share with my grandchildren.
Sharing traditional German meals, made using easily available ingredients, ... that's such a delicious way to pass on our heritage.
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.
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.
Oma's Calves' Liver and Onions Recipe ❤️
Ingredients:
- 4 slices calves' liver (about 5 oz each)
- 3 tbsp flour
- 5 tbsp butter or oil, divided
- salt, pepper, sugar
- 3 apples, peeled, sliced ½ inch thick
- 2 onions, sliced
Instructions:
- In saucepan, heat 2 tbsp butter or oil.
- Add apple and onion slices and sauté until soft. Sprinkle with a bit of sugar.
- Remove from pan and keep warm.
- Remove any skin from liver. Dust with flour.
- In saucepan, heat 3 tbsp butter or oil and fry liver on both sides about 4 minutes.
- 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.
- Serve liver with onions and apples.
- Serves 4.
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.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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❤️ German Liver and Onions Recipe & apples made Just like Oma
By Oma Gerhild Fulson
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, onions, apples, flour,
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)
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook, German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
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The recipes are presented with step-by-step procedures...I can hardly wait to get started cooking soups.
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