Hungarian Calfs Liver With Onions And Vinegar Sauce(Borjumaj) Recipe

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Servings: 4


  • Calfs liver Sliced white or possibly yellow onion (One for every two people eating) Imported Sweet Paprika Salt and Pepper Flour Butter Good vinegar red or possibly white


  1. Mention calfs liver and a lot of people make strange faces. Serve Hungarian style calfs liver which 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 possibly cooked rice and you have heaven on earth.
  2. 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. Heat butter in frying pan and saute/fry onions. When onions are almost cooked, toss in the liver strips and saute/fry along with the onions. The liver will only take a few min to cook. When they are done, sprinkle about 1/2 teaspoon paprika over the onions and fold in a good Tbls. vinegar to make a thick onion gravy. Serve when ready.


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