Berliner-Style Cow’s Liver with Mashed Potatoes, Onions, and Apples
While strolling through a touristy part of Berlin near the TV Tower, I came across a traditional German restaurant called Der Alte Fritz. The menu was filled with classics like pork knuckle, sausages, and other hearty staples. The cozy wooden interior, decorated with antiques, made the whole experience feel truly authentic.
One dish caught my attention — Berliner-style liver. When it arrived at my table, I took the first bite and was immediately struck by the unexpected harmony of flavors. The apples created a kind of symphony, adding bright, high notes to the richness of the liver and onions.
At home, I usually cook liver the way my mom does: quickly sautéed with onions, seasoned, and finished with a generous handful of chopped cilantro before letting it simmer under a lid for a few minutes. I always serve it with mashed potatoes — just like in Berlin. Interestingly, both versions use an ingredient that brings freshness to the dish. In our family recipe, it’s cilantro; in the Berliner-style version, it’s apples. Different, but equally effective in lifting the flavors.
Inspired by this new take, I recreated the new version of this dish in my kitchen. And now, I’m excited to share the recipe with you!
INGREDIENTS
For the Liver
500g cow's liver (cut into 1-inch pieces)
2 to 3 tbsp olive oil or unsalted butter
Salt and pepper, to taste
1 tsp dried thyme (optional)
1 tsp paprika (optional)
For the Mashes Potatoes
1kg waxy potatoes
50g unsalted butter
100ml milk or cream
Salt and pepper, to taste
For the Apple-Onion Topping
2 to 3 large apples (peeled, cored, and sliced)
1 large onion (thinly sliced)
2 tbsp butter
1 tbsp brown sugar (optional, for added sweetness)
1 tsp cinnamon (optional)
Salt and pepper, to taste
METHOD
Make the Mashed Potatoes
1. Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15–20 minutes.
2. Drain and return them to the pot. Mash using a potato masher or ricer.
3. Stir in the butter and warm milk or cream. Mix until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Cook the Liver
1. Heat olive oil or butter in a large skillet over medium-high heat.
2. Season the liver with salt, pepper, thyme, and paprika, if using.
3. Sear the liver in a single layer, 2–3 minutes per side, until browned and just cooked through. Avoid overcooking — liver becomes tough quickly.
4. Remove from the skillet and keep warm.
Prepare the Apple-Onion Topping
1. In the same skillet, melt the butter over medium heat.
2. Add sliced onions and sauté until golden and soft, it takes about 5-7 minutes.
3. Add the apples, brown sugar, if using, and cinnamon. Stir well.
4. Cook for another 5–7 minutes, until the apples are tender and caramelized and the onions are fully soft. Season to taste.
Assemble the Dish
1. Plate a generous scoop of mashed potatoes.
2. Add the liver on top.
3. Spoon the apple-onion mixture over both.
4. Serve hot. Garnish with fresh parsley for a bright finish, if desired.
Tips
Want a touch of tang? Add a splash of apple cider vinegar to the apple-onion mixture — I did, and I didn’t regret it.
This recipe delivers the cozy, comforting taste of Berliner-style liver with a beautiful contrast of flavors — richness from the liver, brightness from the apples, and the creamy grounding of mashed potatoes. A perfect hearty meal for a chilly day.
Published: March, 2025.