How to Cook Giblets and Liver

The method described below is the Hungarian method of cooking Giblets and Liver. This is a family favourite recipe.

Ingredients

  • Onions
  • Olive oil
  • Salt
  • Sweet Hungarian Paprika
  • Giblets
  • Water
  • Liver
  • Potatoes

Steps

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    Dice an onion. Put into a pot with oil and a little bit of salt.
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    Cook onion until golden.
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    Remove from heat and put a tablespoon of sweet Hungarian paprika into the pot. Stir thoroughly. If you are a lover of hot food, you may prefer to use hot Hungarian paprika instead.
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    Put prepared giblets into the pot of onion and paprika. Cover with hot water.
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    Bring to boil, and simmer.
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    While this is cooking, peel some potatoes and dice into 12 inch (1.3 cm) squares.
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    Place the potatoes into a pot covered in water.
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    Bring the water in the potatoes to boil.
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    When almost soft, put prepared liver into pot. Liver does not take too long to cook.
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    When the potatoes are soft, you can drain the water off the potatoes, and either dish up the potatoes as they are, or make mashed potatoes.
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    When the giblets and liver are cooked, turn the heat off. Dish up onto a plate or bowl with the potatoes.
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    Ensure that there is adequate liquid from the giblets/liver in the bowl. This will make the potatoes when mashed with a fork just fantastic.

Tips

  • Remove all fat and all yucky stuff off the giblets and liver before you cook them.
  • This is not enjoyed by all. Personally, it is one of my favourite dishes.

Warnings

  • You may end up loving this dish so much that you end up breaking up with your partner if they don't like it.

Things You'll Need

  • Pots
  • Heat (gas or electric)
  • Ingredients

Article Info

Categories: Meat | Russian and Slavic Cuisine