Nutrition info - Recipes

Chopped Liver

This dish is cooked in bacon fat and loaded with onions, resulting in a tender, juicy, and tasty beef liver. You can substitute vinegar for the water for added flavor.

Chopped Liver


For 4 people

  • 16 ounce(s) beef liver
  • 6 slices of bacon, cut in halves
  • 6 large onions, sliced thin
  • 1 Extra bacon grease or other oil
  • 1 salt and pepper
  • 4 ounce(s) hot water


Fry bacon until crisp. Set aside. Fry onion slices in bacon drippings on medium heat until tender, separating slices into rings as they cook. Prepare liver for cooking by making a few cuts in each slice perpendicular to edge to keep from curling. Trim membrane from edges. When onions are cooked, push to one side of skillet and turn heat to medium high; pan-broil each slice of liver for 2 minutes on each side. Add more bacon grease or oil if needed to keep liver from sticking. Salt and pepper liver to taste and, after all slices have been browned on both sides smother with onions. Put bacon curls on top. Add hot water and cook covered for 1 minute. Remove cover carefully because there will be steam.
Ready in 30 min

Nutrition facts

  • Kcal: 326.23 kcal
  • Fibers (g): 3.83g
  • Sodium (mg): 397.06mg
  • Carbs: 25.18g
  • Fat: 10.55g
  • Saturated fat (g): 2.24g
  • Proteins: 28.81g