Liver Berlin style

Liver Berlin style is classically prepared from calf’s liver. It is a very simple and especially early typical Berlin dish. The liver is cut into slices, dredged in flour and fried in a pan. Then add apple rings and onion rings and fry.

The liver is classically served with mashed potatoes and carrots or lettuce.

Liver Berlin style

Recipe liver Berlin style

A typical pub recipe to make yourself
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Course: main dish
Cuisine: Berlin
Keyword: savoury
Difficulty: Experienced
Total Time: 35 minutes
Servings: 4

Ingredients & Shopping list

  • 4 slices calf's liver
  • 4 slices pancetta
  • 2 onions
  • 2 apples
  • 60 g clarified butter
  • 100 g flour
  • salt, pepper


  • First wash the liver and pat dry with a kitchen towel.
  • Peel the onions, cut into rings. Peel apples, remove the core with a corer and cut into rings.
  • Mix the flour well on a plate or in a bowl with salt and pepper.
  • Turn the liver slices in it.
  • Melt 30g clarified butter in a hot pan. Fry the slices of pancetta in it until crispy. Remove and set aside.
  • Now fry the floured liver slices on both sides for about 5 minutes each.
  • In the meantime, melt the remaining clarified butter in a second pan and sauté the apple slices. When they are ready, take them out.
  • Then braise the onion rings in this pan.

Tips & Hints

Arrange the liver on plates. Cover with the apples and onions. Finally, place a toasted slice of bacon on top of each. It goes very classically with mashed potatoes.
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