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Hungarian Hagymas borjumaj ecetesmartassal( (Calfs Liver with Onions and Vinegar Sauce)

Source of Recipe

Gal


List of Ingredients

Hungarian Hagymas borjumaj ecetesmartassal (Calfs Liver with Onions and Vinegar Sauce)


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






Recipe


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 saut� onions.

When onions are almost cooked, toss in the liver strips and saut� 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 tablespoon vinegar to make a thick onion gravy.

Serve when ready.