Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white onion, chopped
fresh chicken livers
white onion, finely chopped
green onions, chopped
salt and pepper to taste
chopped fresh parsley, divided
Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe.
I made this for my hubby hoping to enojy it myself. I couldn't eat it b/c i still remember what it looked like uncooked! Smells good but VERY dry! Not at all like i've eaten before or expected.
I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make this recipe more traditional, was I use chicken fat instead of oleo. My in-laws couldn’t get enough. It’s a little time consuming but worth every minute. I will definitely be making this again. My husband said, “It’s the best he’s ever had”!
This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish chopped liver, but, well, sorry mom!
Looked for a good recipe for this forever, and this is it..Simply wonderful. Thanks for sharing.
traditional and delicious! This will easily serve 12 as an appetizer.
5 stars isn't enough! I made this for an appetizer and served with small pita breads and thinly sliced pumpernickel bread. I did omit the additional white onion and parsley in the mixture.
My husband saw it in the fridge before the company got here and had a sandwich prior to dinner! He ate so much chicken liver that night, I thought he was going to grow feathers! Keeper? Definatly....and thanks!
This turned out very good. I may have over salted it a bit, but I rectified that by adding about a quarter cup of white wine. This made it really good and helped the consistency as well. Don't rate this recipe until you've tried it chilled, the flavor really comes together. Everyone I shared it with loved it! It was very easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Val's Hungarian Jewish Chopped Liver
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make authentic, comforting Hungarian beef goulash.
Cubes of beef simmer in a mildly spicy paprika, garlic, and onion sauce.
This recipe will make a liver lover out of even the pickiest eater.