Chicken Livers With Mushrooms
|White bread slice||8|
|Onions||2 Large, sliced|
|Chicken livers||2 Pound, each cut in half|
|All purpose flour||3 Tablespoon|
|Canned mushroom||9 Ounce (2 Cans, 4 1/2 Ounce Each, Whole Ones)|
|Water||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Tomato paste||2 Tablespoon|
|Beef bouillon||1 (Or Envelope)|
1. Toast bread slices. Cut each in half diagonally; set aside.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onions until tender, about 10 minutes. Add chicken livers and cook, stirring often, until tender but still pink inside, about 5 minutes. Stir in flour. Gradually stir in mushrooms with their liquid, water, sherry, tomato paste, salt, pepper, and beef bouillon. Cook over medium heat, stirring constantly, until sauce thickens slightly and mushrooms are heated through.