Best Hungarian Liver And Onions With Vinegar Gravy Recipes

LIVER AND ONIONS W/ GRAVY

Liver and Onions W/ Gravy image

This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.

Provided by David04

Categories Beef Liver

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

Steps:

Place enough flour in a large bowl to coat the liver. Add salt and pepper.
Slice liver and dredge in seasoned flour.
Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
Place sliced onions in the skillet with the liver.
Pour beef broth on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a nice gravy.

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

Liver with Onions and Vinegar (Fegato Alla Veneziana) image

Provided by Robert Farrar Capon

Categories dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 pound fresh calf's liver
2 to 4 tablespoons butter, as desired
2 large Spanish onions, sliced lengthwise into thin strips
Salt and pepper, as desired
1 tablespoon vinegar, or as desired
Flour for dredging, seasoned with salt and pepper
2 to 4 tablespoons clarified butter for frying
2 tablespoons chopped parsley

Steps:

Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram