🇵🇱 Poland · Food
Liver with Onions and Apples (Wątróbka z Cebulą i Jabłkami)
By eatmundo · August 4, 2026
🇵🇱 PLA classic Polish comfort dish that balances the iron-rich, metallic taste of beef liver with the natural sweetness of caramelized onions and tart apples. It is a humble but deeply refined pairing.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 500g beef liver, removing membranes, and cut into 1cm slices.
- 2
Dredge each liver slice lightly in 50g flour, shaking off the excess.
- 3
Heat 20g butter in a large frying pan and sear the liver for 2 minutes per side; remove immediately.
- 4
In the same pan, melt the remaining 20g butter and sauté 3 sliced onions until deep golden.
- 5
Add 2 peeled and sliced tart apples to the onions, cooking until soft.
- 6
Stir in 1 tsp salt, 0.5 tsp pepper, and 1 tsp marjoram.
- 7
Return the liver to the pan just to heat through, about 1 minute.
- 8
Serve immediately while the liver is still tender and the onions are sweet and caramelized.
Frequently Asked Questions
How do I prevent the liver from becoming rubbery?+
Do not overcook; the liver should still be slightly pink in the center, and only salt it after cooking.
Can I use chicken liver instead?+
Yes, chicken liver is a common and even more tender substitute for this dish.
What are the best apples for this?+
Use tart apples like Granny Smith or Antonovka to cut through the richness of the liver.
Why use marjoram?+
Marjoram is the classic herb for Polish organ meats; it helps mask the metallic taste of liver.
🇵🇱 PLMundo Match
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