German Leber Suss Saur Sweet and Sour Calfs Liver
Delight in the bold and balanced flavors of **German Leber Süss Sauer**, a sweet and sour calf's liver dish that captures the essence of traditional German comfort food. This recipe pairs tender slices of dredged and lightly pan-fried calf's liver with a luscious sauce made from caramelized onions, apple cider vinegar, a touch of sugar, and savory beef or chicken stock. The addition of thinly sliced apples lends a subtle sweetness that perfectly complements the tangy, umami-rich glaze. Ready in just 45 minutes, this dish is ideal for an elegant dinner or to elevate a weeknight meal. Serve it with creamy mashed potatoes, spaetzle, or crusty bread to soak up every drop of the flavorful sauce. Whether you're a fan of authentic German cuisine or looking to try something new, this recipe delivers a truly sophisticated flavor experience.
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Recipe Information
Ingredients
- 500 grams calf's liver
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large onion
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 250 milliliters beef or chicken stock
- 100 grams unsweetened apple slices
- 1 tablespoon parsley (optional, for garnish)
Instructions
Prepare the calf's liver by rinsing it under cold water and patting it dry with paper towels. Trim off any visible membranes or sinews and slice it into thin, even pieces.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each piece of liver in the flour mixture, shaking off any excess.
Slice the onion into thin rings and set aside. Peel and core the apple, then slice it into thin pieces.
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once melted, add the dredged calf's liver slices and cook for 2-3 minutes per side, or until browned but still slightly pink inside. Remove the liver from the skillet and set aside, keeping it warm.
Add the remaining tablespoon of butter to the skillet. Once melted, add the onion rings and cook for about 5 minutes, stirring occasionally, until they are soft and golden brown.
Deglaze the skillet by pouring in the apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pan for added flavor.
Reduce the heat to medium and add the granulated sugar, beef or chicken stock, and apple slices to the skillet. Stir to combine and let the mixture simmer for 8-10 minutes, or until the sauce thickens slightly.
Return the cooked liver slices to the skillet, gently stirring to coat them in the sweet and sour sauce. Cook for an additional 2-3 minutes to heat through.
Garnish with freshly chopped parsley if desired, and serve immediately. Pair with mashed potatoes, spaetzle, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1572 mg | 524% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 28.7 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 108 mg | 8% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
