Hungarian Liver and Onions with Vinegar Gravy

Jane Manna


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!


★★★★★ 1 vote

4 - 6


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

How to Make Hungarian Liver and Onions with Vinegar Gravy


  • 1Slice the liver into finger-sized strips.
  • 2Season the liver with salt and pepper to taste.
  • 3Liberally season the liver with paprika.
  • 4Lightly dredge the liver in flour and put aside in a bowl or on a plate.
  • 5Slice the onions thinly.
  • 6Slowly melt the butter in a frying pan. Sauté the onions very slowly, on medium heat, until caramelized.
  • 7As 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!
  • 8When 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.

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About Hungarian Liver and Onions with Vinegar Gravy

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

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