| 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 |
|
|
E-Mail me at: june4@interaccess.com WALT |
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.
A Message from our Provider:
“God: the most lovable person in the universe”