Chopped Liver Eli

Eli’s Famous Chopped Liver
Serves 8-10 as an appetizer course

Eli Schulman began serving his cheesecake in his Chicago restaurant, Eli’s the Place for Steak, which opened in 1966. Each meal began with a relish tray, a bread basket, and an order of his famous chopped liver. Eli’s the Place for Steak closed in 2005, but you can still enjoy his famous chopped liver recipe – even non-liver-lovers like it!

You’ll need:
1 large Spanish onion, finely chopped
4 tablespoons vegetable or mild olive oil
1 pound chicken livers, trimmed and patted dry
6 hard-boiled eggs, peeled
Salt and pepper to taste

Sautee onions in 2 Tablespoons oil in a heavy skillet over medium heat, stirring occasionally, until golden brown; transfer to a bowl. Sear chicken livers in remaining heated oil over medium high heat, turning once. Reduce heat and continue to cook until firm, about 7 minutes. Sprinkle with salt and pepper to taste. Transfer livers to a plate and cool to room temperature. Place eggs and onion in food processor bowl; pulse turn on and off to blend and finely chop. Transfer mixture to a mixing bowl. Add cooked livers to the same food processor bowl; pulse on and off until finely chopped. Stir into onion mixture until combined and season with salt and pepper to taste. If mixture is crumbly, you may add 1-2 tablespoons of water. Serve with crackers, bread, and an assortment of pickles and olives, to garnish.