Jewish Chopped Liver


1 lb. beef liver
3 medium sweet onions, diced
3 hard boiled eggs
1/2 tsp. salt
2 tbsp. mayonnaise
2 tbsp. olive oil

Slice liver into 2 inch cubes. Saute onions in oil until opaque. Drain and remove onions to bowl. Fry liver in same pan, stirring frequently, until fully cooked (about 10 minutes). Remove liver to bowl with onions; mix thoroughly and refrigerate overnight. In food processor, add liver and onions and 3 eggs; grind until smooth paste. Add mayonnaise and salt to taste; mix well. Serve with rye breads or crackers. Garnish with radishes or tomato wedges.





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