ReceptnaptárCalf's liver stew with onions
Liver stew is a quick, protein-rich dish that reaches the table in half an hour. Calf's liver is delicate and tender, but it stays soft only if cooked briefly and salted at the very end. The sweetness of plenty of onion suits it well, and paprika adds colour and depth. With steamed rice or crushed potatoes it makes a light supper.
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Ingredients
Method
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- Don't wash the liver, just pat it dry, remove the membranes and sinews, then cut it into flat pieces the size of a little finger.
- Heat the lard in a frying pan over medium heat, add the onion and fry for 5-6 minutes until translucent and pale.
- Take the pan off the heat, stir in the paprika, then return it to the heat.
- Add the liver slices and cook covered for 8-10 minutes without adding salt or water, turning them carefully.
- Only then season with salt and bring just to the boil once more.
- Serve at once, as liver toughens if cooked longer; serve with steamed rice or crushed potatoes.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Never salt liver in advance, because salt toughens it, which is why this recipe adds salt only after the braising.
- Calf's liver can be replaced with chicken or pig's liver, though pig's liver is stronger in flavour, which soaking in milk will soften.
- Always stir the paprika into the onions off the heat, because in hot fat it burns in an instant.
Frequently asked questions
Why did the liver turn tough?
Either it cooked for too long or it was salted too early. Liver turns tender in a few minutes, and as soon as the centre is no longer bloody, take it off the heat at once.
Can it be made in advance?
It is not worth it, because reheating toughens the liver. The base, however, the onion and paprika sauce, can be cooked ahead, with the liver added only just before serving.
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