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


  • 1 to 1 1/2 lb
    calf’s liver
  • 2
    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


  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.

Printable Recipe Card

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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