Best Chicken Livers Stroganoff Recipes

CHICKEN LIVERS STROGANOFF

Chicken Livers Stroganoff image

A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers.

Provided by Gordon

Categories Main Dish Recipes Pasta Chicken

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
⅓ cup dry sherry
1 ½ cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles

Steps:

Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

Nutrition Facts : Calories 521 calories, Carbohydrate 49.4 g, Cholesterol 333.4 mg, Fat 25.2 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 10.3 g, Sodium 178.4 mg, Sugar 3.2 g

CHICKEN LIVERS STROGANOFF

Chicken Livers Stroganoff image

Number Of Ingredients 12

Ingredients

1 pound chicken liver
1 cup onion chopped
1 tablespoon butter
1 tablespoon vegetable oil
1 (4-ounce) can mushrooms sliced, undrained
1 1/2 teaspoons marjoram dried, crushed
1 1/2 teaspoons paprika
1 1/4 teaspoons garlic salt
1/4 teaspoon black pepper
1 tablespoon almond flour
1 cup sour cream
1 teaspoon parsley dried

Steps:

1. Cut chicken livers in half. Pat dry with paper towels set aside.2. In a 10-inch skillet over medium-high heat, saute onion in butter and oil until tender and golden but not browned. Add chicken livers, mushrooms with liquid, marjoram, paprika, garlic salt and pepper and gently stir. Reduce heat to low, cover and simmer for 8 to 10 minutes or until livers are firm but still pink in the center or to desired doneness, gently stirring occasionally, (Chicken livers toughen if cooked too long.)3. Push chicken livers to one side of skillet. Stir flour into liquid. Cook and stir for 1 minute to loosen particles from bottom of skillet. Stir sour cream and parsley into flour mixture. Gently stir into chicken livers until mixture is blended and heated through (do not boil).

Nutrition Facts : Nutritional Facts Serves