I made both this recipe (Val's Hungarian Jewish Chopped Liver) and Grandma's Chopped Liver for a gathering of six friends, including 3 chopped-liver lovers, 2 who'd never had it, and one who grew up with it but does NOT like it. Everyone was required to taste it, and I took a vote on who liked which one the best. All 6 people declared both recipes delicious, but two people voted this one their favorite.
I didn't have Hungarian paprika in the house, so I used 1 T of plain paprika. Next time, I will try Hungarian just to taste the difference. I was hesitant about adding the parsley. I was worried that it might overpower the other flavors, but I was wrong. It blended nicely in the background. I might try sauteing celery with the onion next time just to add another layer of flavor.
This is definitely a great recipe, and I'll be making it again when I have friends over. However, Grandmas Chopped Liver is my favorite recipe. But I would gladly eat both--and lots of 'em.
Was this review helpful?
2 users found this review helpful
I made both this recipe (Val's Hungarian Jewish Chopped Liver) and Grandma's Chopped Liver for...