Here’s a traditional Liver Berlin Style (Leber Berliner Art) recipe—a classic German dish featuring tender liver with onions and apples, usually served with mashed potatoes or bread.
Ingredients (Serves 2–3)
- 8 oz (225 g) calf or veal liver, sliced about 1/4-inch thick
- 1 large onion, thinly sliced
- 1 small apple (Granny Smith or tart variety), peeled, cored, and sliced
- 2 tablespoons butter or clarified butter
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 1–2 tablespoons flour (for dredging, optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the liver
- Rinse liver and pat dry.
- Lightly season with salt, pepper, and nutmeg.
- Optional: dredge lightly in flour to help with browning.
2. Cook onions and apples
- In a large skillet, heat 1 tablespoon butter with oil over medium heat.
- Add onions and cook 5–7 minutes until soft and lightly caramelized.
- Add apple slices and cook 2–3 minutes until slightly softened. Remove from pan and set aside.
3. Cook the liver
- In the same skillet, add remaining butter.
- Cook liver slices 2–3 minutes per side until just cooked through (still slightly pink inside). Avoid overcooking—liver becomes tough if cooked too long.
4. Combine and serve
- Return onions and apples to the skillet, gently toss with liver.
- Garnish with chopped parsley.
- Serve immediately with mashed potatoes, boiled potatoes, or rustic bread.
💡 Tips
- Use veal or calf liver for a milder, tender flavor; beef liver can also work but is stronger.
- Serve with a splash of lemon juice for added brightness.
- Pair with mustard or a light gravy for extra richness.
- Traditionally accompanied by boiled potatoes or potato purée, and sometimes pickles on the side.
If you want, I can also provide a Berlin-style liver with bacon and caramelized onions recipe that’s even richer and tastes like it’s straight from a German restaurant.
Do you want me to provide that version?
