Val's Hungarian Jewish Chopped Liver The Best Recipes

Monday, June 13, 2022

Val's Hungarian Jewish Chopped Liver

If this dish asks you, 'What am I, chopped liver?!' you may say, 'Yes!'. I'm particular about the usage of Hungarian paprika, trustworthy to my roots! You can use a meals processor to 'mash' the livers, but the end result is too subtle for my taste, too much like a pate; traditional chopped liver is lumpy! If you are inclined to do the mixing along with your arms, you will get the nice effects. NOTE: Under NO circumstances ought to you upload pork or every other type of liver or filler; this could ruin the taste. Enjoy!

Ingredients :

2 tablespoons vegetable oil
1 tablespoon unsalted butter (non-obligatory)
1 huge white onion, chopped
2 pounds fresh bird livers
6 difficult-cooked eggs
1 small white onion, finely chopped
1 bunch green onions, chopped
salt and pepper to flavor
2 tablespoons paprika
2 tablespoons chopped clean parsley, divided
1 head romaine lettuce
2 sprigs sparkling parsley

Instructions :

Prep :	Cook : 8M	Ready in :

Notes :

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