Creamy, rich chopped liver spread is a classic beef dish. Enjoy on crackers or your favorite vegetables.

Classic Chopped Beef Liver
  • 50 minutes
  • Makes 28 servings.
  • Appetizer

Classic Chopped Beef Liver


  • 1 pound beef Liver
  • 2 cups 1% low-fat milk
  • 1 hard-cooked egg
  • 2 tablespoons minced onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lard
  • 1/2 teaspoon chopped fresh parsley leaves
Serving Suggestion:
  • Flatbread or crackers


  1. Place beef liver in medium bowl; add milk. Cover and refrigerate 30 minutes.

  2. Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.

  3. Place liver in food processor bowl. Pulse on and off until finely chopped; remove liver from processor. Add egg, onion and garlic to food processor; pulse on and off until paste forms. Return liver to food processor; add lard. Pulse on and off until blended. Add parsley; pulse until mixture is smooth is smooth. Season with salt and pepper, as desired.

  4. Place liver mixture into medium bowl; cover and refrigerate for at least 1 hour.

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