German Fried Liver – Oma's Rezept für gebratene Leber

by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust—rooted in family tradition and featured in her cookbooks.

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This fried liver recipe, aka Leber, is one of those quick, easy dinner recipes that you'll love. Among liver recipes, this one's a winner. Serve this on a bed of rice along with a salad, and dinner's done within 30 minutes.

If you're making this as a meal, put the rice to cook first and then start with the liver. Prepare the liver first by removing any membrane or veins. Wash and pat drain with paper towels.Then cut into very thin strips.

In German, this is called "geschnetzeltes". This is similar to cutting meat for stir-frying. Then, finish the liver, make a quick salad, and you'll find your rice is ready. Dinner's served!

This recipe uses the liver cut into very thin strips. This way it can be cooked very quickly. To make the cutting a little easier, you can put the liver into the freezer for about ½ hour.

Oma says:

Buying "geschnetzeltes" meat (beef, pork, chicken, liver) is so common in Germany these days. Often, it is already marinated and is available prepackaged or fresh from the butcher. A truly home-made fast food.

Liver Recipe Tips

It's very important not to over-cook the liver. If you do, you'll think you're eating leather! So, just as soon as the 'red' is gone, it's done.

The combination of wine and cream in the sauce is a very German tradition. Since the sauce cooks after the wine is added, the alcohol is cooked off. That way, it's fine for the kids as well.

and here's another liver recipe ...

Liver and Onions and Bacon and Gravy! WUNDERBAR! This is another favorite of mine ... liver with onions ... and bacon .... and gravy. So, so good!

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Ready to make fried liver?

German Fried Liver – Oma's Rezept für gebratene Leber

To make this fried liver recipe, aka gebratene Leber, you'll need to prepare the liver first by removing any membrane or veins. Wash and pat drain with paper towels.Then cut into very thin strips. In German, this is called geschnetzeltes. This is similar to cutting meat for stir-frying.

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Servings:

Makes 4 servings

Ingredients:

1 pound calves liver
1 large onion, diced
2 tablespoons butter
2 teaspoons flour
1 cup white wine
6 tablespoons cream
salt, pepper, marjoram

Instructions:

Prepare liver by cutting into thin strips.
In large frying pan, over high heat, melt butter.
Add onion and liver and fry, stirring, until liver is not longer "bloody". This takes just a few minutes.
Sprinkle with flour and, while stirring, add wine.
Cook for about 2 minutes.
Add cream.
Season with salt, pepper, and marjoram.

Notes/Hints:

Do not overcook liver, or else it will turn to"leather"!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.

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German Fried Liver – Oma's Rezept für gebratene Leber