Hungarian Chopped Liver Recipe

True chopped liver recipe aficionados will yell sacrilege but this recipe is really quite good. Hungarian Chopped liver with pork liver! Maybe not the same as with chicken liver but quite good.

Hungarian Chopped Liver Recipe

2 tablespoons vegetable oil
1 tablespoon unsalted butter (optional)
1 large white onion, chopped
2 pounds pork liver
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

In a large skillet heat the vegetable oil and butter over medium high heat. Saute the diced onion until fairly soft. Add the liver and saute over high heat, stirring frequently. When the liver is cooked through (no longer pink inside and the juices run clear), remove the liver and onions from the heat and place in a large mixing bowl.

Mash the liver with a potato masher. You will need to use your fingers, removing the membranes as you go (the liver 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 the mixture with salt and pepper to taste and add at least 1 tablespoon of paprika. Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.

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! It may not be authentic Hungarian but it's a keeper in my file of liver recipes.