Soak liver slices in milk for 20–30 minutes (helps mellow out the strong flavor). Pat dry.
2. Sauté the onions:
In a skillet, melt the lard and sauté onions over medium heat until soft and golden.
3. Add the liver:
Push onions to the side, add the liver slices. Cook for 3–4 minutes on each side, until browned but still tender inside (don’t overcook or it gets tough).
4. Season it up:
Sprinkle with paprika, salt, pepper, and garlic. Stir together gently and cook another minute or two.
5. Serve rustic-style:
Spoon everything over thick slices of warm bread. Add pickles or paprika if you’ve got them!
🧡 Ashley’s Notes:
It’s traditionally eaten right in the kitchen, hot off the pan, with a glass of pálinka.
You can also make a creamy twist by deglazing with a splash of white wine or cream at the end.
Leftovers (if any!) make a killer sandwich.
Would you like to:
Create a nostalgic, farmhouse-style post or video introducing Bóllérmaj to your audience?
Pair this with a traditional slaughter day menu, like hurka, kolbász, and pork soup?
Or maybe modernize it with a gourmet twist?
I’d love to help you bring this forgotten gem back to life for today’s tables! 🍽️💬
