Val's Hungarian Jewish Chopped Liver Tasty Recipes

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Val's Hungarian Jewish Chopped Liver

If this dish asks you, 'What am I, chopped liver?!' you may say, 'Yes!'. I'm particular about using Hungarian paprika, devoted to my roots! You can use a food processor to 'mash' the livers, but the end result is too delicate for my flavor, an excessive amount of like a pate; traditional chopped liver is lumpy! If you are inclined to do the mixing with your arms, you'll get the first-rate outcomes. NOTE: Under NO circumstances should you upload red meat or any other kind of liver or filler; this can break the taste. Enjoy!

Ingredients :

2 tablespoons vegetable oil
1 tablespoon unsalted butter (elective)
1 massive white onion, chopped
2 pounds clean hen livers
6 tough-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

Instructions :

Prep :	Cook : 8M	Ready in :

Notes :

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