| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Beef, Hungary | 4 | Servings |
INGREDIENTS
| Calfs liver | ||
| Sliced white or yellow | ||
| onion One for every | ||
| two people eating | ||
| Imported Sweet Paprika | ||
| Salt and Pepper | ||
| Flour | ||
| Butter | ||
| Good vinegar red or white |
INSTRUCTIONS
Mention calfs liver and a lot of people make strange faces. Serve Hungarian style calfs liver that was dipped in pakrika, and sauted in butter along with thinly sliced onions and then smothered in vinegar to make a most unusual but succulent dish. Serve with mashed potatos or cooked rice and you have heaven on earth. Regards, June Meyer. Depending on how much liver you are making, slice liver into finger sized strips. Season liver with very liberal sprinkling of paprika. Season with salt and pepper. Dredge strips in flour. Let rest while you thinly slice onions. Melt butter in frying pan and saute onions. When onions are almost cooked, toss in the liver strips and saute along with the onions. The liver will only take a few minutes to cook. When they are done, sprinkle about 1/2 tsp. paprika over the onions and mix in a good Tbls. vinegar to make a thick onion gravy. Serve when ready. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT
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