Hungary - Hungarian liver
INGREDIENTS (serves 4)
• 750 g of pork liver
• 4 tablespoons of sweet paprika (édesnemes)
• 2 tablespoons of hot paprika (csípös)
• 1 large onion
• 1 red pepper
• White wine
• Salt and pepper
• Chopped flat-leaf parsley
• Olive or sunflower oil
Clean the liver and cut into medium-sized pieces.
Wash the pepper and peel the onion and cut them into small pieces.
Before beginning to cook, prepare the paprika by mixing together two parts of sweet paprika
and one part of hot.
Fry the onion in a little oil. When it begins to brown, add the liver pieces and brown them on
each side, then add the pepper, stir well and allow to simmer gently until the pepper is cooked.
Stir from time to time with a wooden spoon. If necessary add a small amount of water or white
wine to prevent the meat from burning. As with all liver recipes, add salt and pepper at the end
to ensure the liver does not harden. Sprinkle with chopped parsley and serve with pasta and a
good Hungarian wine.
last modification: 2015-07-22 13:17:38
© European Commission, 2013