Val's Hungarian Jewish Chopped Liver Recipe

Recipesfull introduces to you: Popular Recipes. (Val's Hungarian Jewish Chopped Liver Recipe). 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!

Brief

Servings: 8

Yield: 8 servings

Val's Hungarian Jewish Chopped Liver Recipe

Ingredients

2 tablespoons vegetable oil

1 tablespoon unsalted butter

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

Appetizer and Snack

Directions

Step 1

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.

Step 2

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.

Step 3

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!

Nutritional Information

Val's Hungarian Jewish Chopped Liver Recipe

Servings Per Recipe:8

Calories: 257.9

% Daily Value *

Protein: 24.4g 49%

Carbohydrates: 8.5g 3%

Dietary Fiber: 3g 12%

Sugars: 3g

Fat: 14.1g 22%

Saturated Fat: 4.2g 21%

Cholesterol: 573.1mg 191%

Vitamin A Iu: 14267.5IU 285%

Niacin Equivalents: 13mg 100%

Vitamin B6: 0.8mg 47%

Vitamin C: 49.5mg 83%

Folate: 532mcg 133%

Calcium: 81.6mg 8%

Iron: 10.7mg 59%

Magnesium: 43.4mg 16%

Potassium: 544.9mg 15%

Sodium: 116.1mg 5%

Thiamin: 0.2mg 21%

Calories From Fat: 126.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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