hungarian liver and onions with vinegar gravy
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!
prep time
cook time
method
Saute
yield
4 - 6
Ingredients
- 1 to 1 1/2 pounds calf’s liver
- 2 - large onions
- - flour
- - hungarian sweet paprika
- 1 stick butter
- - salt & pepper to taste
- 1 tablespoon good quality red or white vinegar (my preference is red)
How To Make hungarian liver and onions with vinegar gravy
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Step 1Slice the liver into finger-sized strips.
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Step 2Season the liver with salt and pepper to taste.
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Step 3Liberally season the liver with paprika.
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Step 4Lightly dredge the liver in flour and put aside in a bowl or on a plate.
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Step 5Slice the onions thinly.
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Step 6Slowly melt the butter in a frying pan. Sauté the onions very slowly, on medium heat, until caramelized.
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Step 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!
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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