Real Recipes From Real Home Cooks ®

hungarian liver and onions with vinegar gravy

(1 rating)
Recipe by
Jane Manna
Collinsville, CT

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 rating)
yield 4 - 6
method Saute

Ingredients For hungarian liver and onions with vinegar gravy

  • 1 to 1 1/2 lb
    calf’s liver
  • 2
    large onions
  • flour
  • 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

  • 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.