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Val's Hungarian Jewish Chopped Liver

Reviewed: Dec. 20, 2012
this recipe is outstanding exactly as written, Like other reviewers I found the result a little dry... that being said, the second time through I made the following modifications. 1. as a single person the recipe makes too much for me to eat in a week. So I used 400g of liver and one cup of chopped onion, 4 chopped cloves of garlic for the first step. When my livers where mostly done I added 1 tablespoon of white vinegar, 1/2 tablespoon of tomato paste in 1/2 cup of water to the pan with about a teaspoon of grey salt and let simmer for a couple of minutes until the liver was barely pink in the middle. (if you don't live in Saudi Arabia you could use 1/2 cup of white wine.) I removed the contents of the pan to a large bowl and let it cook while 2. I separated the cooked egg yokes from the whites - mashed the yokes with a fork and chopped the whites very fine. 3. mashed the livers with a potato masher until an even, but still fairly course texture before incorporating the egg yokes, then the egg whites and finally one small minced onion with a rubber spatula - basically beating in air and refining the texture with each addition, ending with the addition of 2 teaspoons of normal paprika and one teaspoon of smoked mexican chili (ground). It definitely tastes better the next day but it was pretty good right out of the bowl. I let it come to room temperature before serving. I only used parsley as a garnish.
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