Instructions

Preparing the livers

Clean the livers, rinse in cold water, and pat dry thoroughly with a paper towel. Cut larger pieces. (If you want a smoother crust, lightly dust them with flour.)

Onion base

Heat 1 tbsp of oil and 1 tbsp of butter in a pan. Add onions, a pinch of salt, and sauté over medium heat for 6-8 minutes until golden-brown. Sprinkle with sweet paprika, briefly stir (10-15 seconds), add garlic.

Searing the livers

Sprinkle the livers, remaining 1 tbsp of butter, and sear over medium-high heat on both sides for 3-4 minutes (livers should be slightly browned on the outside). Season, add pepper, marjoram, and bay leaf.

Deglazing and brief simmering

Deglaze with broth, stir, and let it simmer gently for 5-7 minutes until the juice slightly thickens. Do not overcook the livers - they should remain soft and juicy. Season with soy sauce and spices as needed.

Rice

In a pot, heat oil/butter, add rinsed rice and stir for 1 minute. Add water (about 1.8-2x the volume of rice), salt, bring to a boil, cover, and simmer over low heat for 12-14 minutes. Remove from heat and let it rest for 5 minutes.

Tarhonya

Sauté the tarhonya in oil for 2-3 minutes until golden, you can add a crushed clove of garlic. Pour in boiling broth/water, salt, and simmer covered for 10-12 minutes until tender (according to the package).

Serving

Place rice or tarhonya on a plate, top generously with livers and juice, and sprinkle with fresh parsley.

Tip

Pečienky solíme skôr až po zatiahnutí – ostanú šťavnatejšie. Ak máš rád jemnejšiu omáčku, na záver vmiešaj 1–2 PL smotany na varenie. A štipka horčice (1 ČL) dokáže krásne prehĺbiť chuť šťavy.