Hungarian Liver and Onions with Vinegar Gravy

Jane Manna

By
@Mom2AHungryClan

This unique recipe for liver and onions is simply delicious! I have found that even people who normally don't like to eat liver love this dish!


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Comments:

Serves:

4 - 6

Method:

Saute

Ingredients

1 to 1 1/2 lb
calf’s liver
2
large onions
flour
hungarian sweet paprika
1 stick
butter
salt & pepper to taste
1 Tbsp
good quality red or white vinegar (my preference is red)

Directions Step-By-Step

1
Slice the liver into finger-sized strips.
2
Season the liver with salt and pepper to taste.
3
Liberally season the liver with paprika.
4
Lightly dredge the liver in flour and put aside in a bowl or on a plate.
5
Slice the onions thinly.
6
Slowly melt the butter in a frying pan. Sauté the onions very slowly, on medium heat, until caramelized.
7
As soon as the onions are caramelized, add the liver to the pan along with the onions. The liver should only take about 6 - 8 minutes to cook. Toss several times while cooking and add small amounts of water, in increments, if necessary. Be VERY careful not to overcook the liver!
8
When done, liberally sprinkle paprika over everything and mix in the vinegar to make a thick onion gravy.

Ready to serve!

* Mashed potatoes and my recipe for Hungarian Cucumber Salad are the perfect accompaniment to this dish.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Hungarian
Other Tag: Heirloom