Ingredients (Serves 2–3)
-
500 g (1 lb) liver (calf or pork), sliced 1/4–1/2 inch thick
-
2 medium onions, thinly sliced
-
1 apple (preferably tart, like Granny Smith), peeled and sliced or diced
-
100 g (3.5 oz) bacon, diced
-
2–3 tbsp flour (for dredging)
-
2–3 tbsp butter or a mix of butter and oil
-
1–2 tbsp vegetable oil
-
Salt and black pepper, to taste
-
1–2 tsp vinegar (optional, balances richness)
-
Fresh parsley, chopped, for garnish
Instructions
1. Prepare the liver:
-
Rinse liver slices and pat dry.
-
Lightly season with salt and pepper.
-
Dredge each slice in flour, shaking off excess.
2. Fry the bacon and onions:
-
In a large skillet, heat 1 tbsp oil over medium heat.
-
Fry diced bacon until slightly crispy.
-
Remove bacon and set aside.
-
In the same pan, sauté onions until golden and soft. Add apple slices and cook 2–3 minutes. Remove and set aside with bacon.
3. Fry the liver:
-
Add remaining butter/oil to the skillet and increase heat to medium-high.
-
Fry liver slices 2–3 minutes per side until browned but still slightly pink inside (overcooking makes liver tough).
-
Optional: splash a little vinegar over the liver for balance.
4. Combine and finish:
-
Return onions, apple, and bacon to the pan.
-
Toss gently with the liver to combine and heat through.
5. Serve:
-
Plate liver slices and top with the onion-apple-bacon mixture.
-
Garnish with fresh parsley.
-
Traditionally served with mashed potatoes, boiled potatoes, or rye bread.
💡 Tips:
-
Don’t overcook the liver—it should be tender and slightly pink inside.
-
Apples add a subtle sweetness that balances the richness of the liver.
-
You can substitute bacon with smoked ham if desired.
I can also give you a faster skillet version that keeps the liver super tender in under 15 minutes if you want a quicker weeknight meal.
Do you want me to give that version?
