The paprika is essential to this dish. Don't use a food processor to chop the livers, chopped liver should not be too smooth.
Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe. - 14 Feb 2003 (Review from Allrecipes USA and Canada)
I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make this recipe more traditional, was I use chicken fat instead of oleo. My in-laws couldn’t get enough. It’s a little time consuming but worth every minute. I will definitely be making this again. My husband said, “It’s the best he’s ever had”! - 18 May 2002 (Review from Allrecipes USA and Canada)
This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish chopped liver, but, well, sorry mom! - 08 Nov 2001 (Review from Allrecipes USA and Canada)