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Val's Hungarian Jewish Chopped Liver

SUBMITTED BY: Valerie Alia

"If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!"

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable oil
1 tablespoon unsalted butter (optional)
1 large white onion, chopped
2 pounds fresh chicken livers
6 hard-cooked eggs
1 small white onion, finely chopped
1 bunch green onions, chopped
salt and pepper to taste
2 tablespoons paprika
2 tablespoons chopped fresh parsley, divided
1 head romaine lettuce
2 sprigs fresh parsley

DIRECTIONS

In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!

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REVIEWS

Reviewed on Dec. 3, 2003 by ADLEVINE

Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were... MORE

Reviewed on Dec. 3, 2003 by MWHANKIN

I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make... MORE

Reviewed on Dec. 3, 2003 by IMANISHIMEL

This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish... MORE

Reviewed on Dec. 3, 2003 by JAZZY-GIRL

Looked for a good recipe for this forever, and this is it..Simply wonderful. Thanks for sharing. MORE

Reviewed on Oct. 6, 2004 by TRUEBOO

This turned out very good. I may have over salted it a bit, but I rectified that by adding... MORE

Reviewed on Dec. 3, 2003 by Jerrol

traditional and delicious! This will easily serve 12 as an appetizer. MORE

Reviewed on Dec. 3, 2003 by Canadian Cook

5 stars isn't enough! I made this for an appetizer and served with small pita breads and... MORE

Reviewed on Jun. 22, 2003 by SKORNBLUTH

This is the real thing. Tastes just like my mother used to make. MORE

Reviewed on Dec. 3, 2003 by ronnie

I tried this receipe and I liked it. but I make it without the eggs and it is really easy to... MORE

Reviewed on Apr. 8, 2005 by CRAZYJ212

I made this for my hubby hoping to enojy it myself. I couldn't eat it b/c i still remember... MORE

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