Berliner Leber

Liver Berlin Style

Learn how to make a traditional German dish that originated in capital of Germany named Berlin. The delicious sweetness that comes from the sautéed apples and onions gives this fried liver dish a very special touch.

Liver Berlin Style

Angela Schofield
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Berlin, German
Servings 4 - 6 Portions


  • 4-6 slices beef or calf liver
  • 2 apples
  • 2 onions
  • 2 tbsp. butter
  • 2 tbsp. Butterschmalz or butter
  • 1/4 cup flour
  • ½ tbsp. salt
  • ½ tsp. pepper
  • 1 tsp. marjoram


  • Peel, core the apples and cut them into thin slices.
  • Add to a bowl and sprinkle with lemon juice.
  • Peel and cut the onions into halves, then slice them finely.
  • Melt butter in a pan and fry the apples for a couple of minutes and set aside.
  • In the same pan fry the onion slices and fry until soft and brown.
  • In the meantime, rinse the liver and pat dry with a paper towel.
  • Add the flour to a shallow plate and coat all liver slices on both sides.
  • Heat Butterschmalz or butter in a large pan on medium high and fry liver on both sides.
  • Sprinkle with marjoram and season with salt and pepper.
  • Serve with apple and onion slices and mashed potatoes with brown butter or gravy.