Best 7 German Style Calves Liver Recipes

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**Indulge in the Exquisite Delicacy of German-Style Calves Liver: Explore a Culinary Journey of Savor and Refinement**

Discover the delectable and sophisticated flavors of German-style calves liver, a culinary masterpiece that tantalizes the taste buds with its rich, velvety texture and symphony of savory aromas. This exceptional dish, rooted in traditional German cuisine, showcases the finest cuts of calves liver, expertly prepared using time-honored techniques that elevate its inherent goodness.

Embark on a culinary odyssey as we unveil a treasure trove of delectable recipes that celebrate the versatility and allure of calves liver. From the classic Geschnetzeltes Leber, a symphony of tender liver strips sautéed in a creamy mushroom sauce, to the hearty Leberknödelsuppe, a comforting liver dumpling soup that warms the soul, each recipe promises a unique and unforgettable gustatory experience.

Unravel the secrets of Zwiebelrostbraten, a culinary masterpiece featuring a perfectly seared beefsteak adorned with a crown of crispy fried onions and a luscious liver sauce. Delight in the rustic charm of Saures Leberle, a traditional dish that combines tender liver with tangy vinegar, onions, and spices, creating a harmonious balance of flavors.

For those who relish the bold and unconventional, Leberkäse, a German meatloaf made with a blend of liver, pork, and bacon, offers a robust and satisfying indulgence. And for a taste of pure liver indulgence, indulge in Gebratene Kalbsleber, where succulent liver slices are pan-fried to perfection, capturing their natural essence and delivering a burst of umami-rich flavor in every bite.

Each recipe in this culinary collection has been carefully curated to showcase the exceptional qualities of calves liver, ensuring a memorable and satisfying dining experience. So, prepare to tantalize your taste buds and embark on a culinary adventure that celebrates the timeless allure of German-style calves liver.

Here are our top 7 tried and tested recipes!

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)



German Leber Suss-Saur: (Sweet and Sour Calf's Liver) image

Make and share this German Leber Suss-Saur: (Sweet and Sour Calf's Liver) recipe from Food.com.

Provided by Olha7397

Categories     Beef Organ Meats

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 ounces smoked bacon, diced (100 g)
1 onion, roughly chopped
12 ounces calf liver, thinly sliced (375 g)
2 tablespoons flour
1/2 cup dry white wine
1/2 cup sour cream
1 tablespoon sugar
2 tablespoons wine vinegar
salt
fresh ground black pepper

Steps:

  • Over medium heat, fry the Speck or bacon.
  • Add the onion and sauté until soft and transparent.
  • Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
  • Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
  • German Traditional Cooking.

Nutrition Facts : Calories 377.2, Fat 20.6, SaturatedFat 8.5, Cholesterol 324, Sodium 656.1, Carbohydrate 13.7, Fiber 0.5, Sugar 4.7, Protein 27.7

KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE



KALBSLEBER BERLINER ART CALF'S LIVER BERLIN STYLE image

Who doesn't love liver and onions, right? Right! This is a German twist on the recipe with slices of apple on top. Sounds yummy! Recipe: The New German Cookbook Photo: cookitsimply.com/

Provided by Ellen Bales

Categories     Beef

Time 55m

Number Of Ingredients 8

6 Tbsp unsalted butter
2 large spanish onions, peeled and halved, then each half sliced 1/4 inch thick
2 large golden delicious or rome beauty apples, peeled, cored, and cut into slices 1/2 inch thick
1 1/2 lb calf's liver, sliced 1/4 inch thick
3 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp minced parsley

Steps:

  • 1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
  • 2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
  • 3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
  • 4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
  • 5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.

SLICED CALF'S LIVER WITH GOLDEN ONIONS



Sliced Calf's Liver with Golden Onions image

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Categories     Beef     Onion     Vegetable     Sauté     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
  • Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
  • Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
  • Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup soy flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound beef liver sliced 3/8 inch thick
1 tablespoon butter
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • 1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound calves liver sliced 3/8 inch thick
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter or margarine
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Slice the liver thinly: This will help it cook evenly and prevent it from becoming tough.
  • Soak the liver in milk: This will help to remove any impurities and make the liver more tender.
  • Coat the liver in flour: This will help to brown the liver and prevent it from sticking to the pan.
  • Cook the liver over medium heat: This will help to prevent the liver from overcooking and becoming tough.
  • Do not overcook the liver: The liver should be cooked until it is just pink in the center.
  • Serve the liver immediately: The liver is best served hot, right out of the pan.

Conclusion:

German-style calves liver is a delicious and easy-to-make dish. By following these tips, you can make sure that your liver is cooked perfectly and that it is full of flavor. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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