Hungarian Calfs Liver W/onions and Vinegar Sauce(Borjumaj)

Title:
Hungarian Calfs Liver W/onions and Vinegar Sauce(Borjumaj)

Yield:
4 Servings

Categories:
Beef,
Hungary




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






 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