Hungarian Liver And Onions With Vinegar Gravy Food

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

HUNGARIAN LIVER AND ONIONS WITH VINEGAR GRAVY

Steps:

• 1. Slice the liver into finger-sized strips.
• 2. Season the liver with salt and pepper to taste.
• 3. Liberally season the liver with paprika.
• 4. Lightly dredge the liver in flour and put aside in a bowl or on a plate.
• 5. Slice the onions thinly.
• 6. Slowly melt the butter in a frying pan. Sauté the onions very slowly, on medium heat, until caramelized.
• 7. As soon as the onions are caramelized, add the liver to the pan along with the onions. The liver should only take about 6 - 8 minutes to cook. Toss several times while cooking and add small amounts of water, in increments, if necessary. Be VERY careful not to overcook the liver!
• 8. When done, liberally sprinkle paprika over everything and mix in the vinegar to make a thick onion gravy. Ready to serve! * Mashed potatoes and my recipe for Hungarian Cucumber Salad are the perfect accompaniment to this dish.

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)

Steps:

• In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
• Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
• To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
• Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
• In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
• Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
• Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
• Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

SAVORY LIVER AND ONIONS SMOTHERED IN GRAVY

Steps:

• Melt ButterWhen making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
• Add OnionsSlice onions 1/4 inch thick and place onions on top of butter.
• Add LiverRemove liver from packaging and place sliced livers on top of onions.
• SeasonSeason with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
• Cook/SimmerRemove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
• GravyI make the gravy in 2 batches (I don't know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.Make another batch of milk and flour whisking together until smooth and add to the skillet.At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.If the gravy is too thick feel free to add more milk to get the consistency desired. Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
• Serve & Enjoy!

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

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.

LIVER, BACON & ONIONS

Steps:

• Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
• Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
• Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
• Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
• Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

CLASSIC LIVER AND BACON WITH ONION GRAVY

Steps:

• Add the butter to a pan or wok and add a good grind of black pepper
• Add the onions and optional garlic and sauté on a low heat for 20 minutes stirring now and then.
• Add 1 tablespoon of plain flour and stir in the stock
• Heat and stir until it thickens. If you wish, add a little gravy browning (or soy sauce) to colour the gravy.
• Add a splash of port or sherry and season to taste.
• Grill the bacon util it is crispy.
• Dredge the liver strips in a little seasoned flour and pan fry the liver in a little olive oil for a minute or so on each side.