Chop Beef Liver

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar cooking medium.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth provides flavor without animal products.

Trim the beef liver completely before cooking.

Heat light olive oil in a pan over medium heat.

Add sliced onions to the pan and sauté until softened.

Boil eggs in another pot while cooking the liver and onions.

Season the liver with salt and pepper before cooking.

Cook the liver in the pan for about 20 minutes, checking for doneness by pressing on it; it should feel hard when done.

Cut a piece of liver to check if it is brown throughout to ensure it's fully cooked.

Remove the liver and onions from the pan and drain excess fat, but keep the flavorful juices.

Let the liver and onions cool in a bowl in the refrigerator for about 30 minutes.

Grind the cooled liver and onions using a grinder, avoiding a too-smooth texture.

Add eggs to the ground mixture, adjusting the ratio of egg to meat as needed.

If the mixture is too thick, add cold water to achieve a spreadable consistency.

Taste the mixture and adjust seasoning with salt and possibly more sautéed onions if needed.

Serve the chopped liver on crackers or as a sandwich filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens