Classic Chopped Beef Liver

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

  • 50
  • 28
  • 40
  • 4 g


  • 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.


0 % *

0.7g SAT FAT

0 % DV **


0 % DV

0.8 mg IRON

0 % DV

0.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 37 Calories; 18 Calories from fat; 2g Total Fat (0.7 g Saturated Fat; 0.6 g Monounsaturated Fat;) 53 mg Cholesterol; 17 mg Sodium; 1.2 g Total Carbohydrate; 0 g Dietary Fiber; 3.8 g Protein; 0.8 mg Iron; 2.2 mg NE Niacin; 0.2 mg Vitamin B6; 9.7 mcg Vitamin B12; 0.7 mg Zinc; 7.3 mcg Selenium; 61.3 mg Choline.

This recipe is an excellent source of Vitamin B12; and a good source of Niacin, Vitamin B6, Selenium, and Choline.

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