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Chopped Beef Liver
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- 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
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50 mins
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28 servings
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Liver
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Place beef liver in medium bowl; add milk. Cover and refrigerate 30 minutes.
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.
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.
Place liver mixture into medium bowl; cover and refrigerate for at least 1 hour.
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