I don’t know about you but liver always causes controversy in my family. I like it and luckily my husband does too. My mum is not that keen. However when it comes to my in-laws the debate about whether or not to have liver for dinner becomes tense with my dad-in-law loving and my mum-in-law hating it. 🙂
Anyway, liver can be a very quick and easy dinner alternative that even adds to your daily iron intake. 😉

This recipe is one of the classics of Hungarian cuisine.

Fried Liver with Onions

Liver with onions, mash and baby sweetcorn on plate on dining table

Ingredients

  • 2 tbsp oil
  • 1 big onion, sliced, rings separated
  • 800 g liver (we use lamb), thinly sliced (i.e. finger sized)
  • 1 tbsp mustard
  • 100 ml red wine (optional)
  • 1 tbsp paprika
  • 1 tsp marjoram
  • salt, pepper

Method

Serving: 4Sliced liver, wine, pepper, mustard, paprika in the background
Preparation:
5 minutes
Baking time: 10 minutes

  1. Heat the oil in the pan and fry the onion rings until golden.
  2. Meanwhile wash the liver and pat dry with kitchen towel.
  3. Add the liver to the fried onion and fry for 2-3 minutes stirring constantly.
  4. Add the mustard and the wine and cook for a couple of minutes.
  5. Season with the paprika, marjoram, salt and pepper and cook for another couple of minutes.

Serve with mash and gerkins (or anything else that your palate desires).

Jó étvágyat! 😉 (Bon apetite)

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