For the liver with apple, mix flour and paprika. Turn onion rings in it and fry in oil until golden brown. Drain on paper towels.
Peel apples, cut out and cut into 1/2 cm slices. Sprinkle with lemon juice.
Cut liver into 1/2 cm slices and pepper. Dredge in flour and fry in oil on both sides. Salt and keep warm.
Fry apple slices in residue until al dente on both sides. Keep warm. Deglaze with apple brandy and add gravy. Bring to a boil.
Add marjoram and half of the onion. Bind with cold butter.
Place liver briefly in the sauce and arrange with apple slices and the rest of the onions. Serve the liver with apple.
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