Hungarian Chicken Livers
|Onions||2 Medium, sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Chicken livers||1 Pound, cut in half|
|All purpose flour||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon (For Garnish)|
1. In 10-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook onions and mushrooms until tender, stirring occasionally. With slotted spoon, remove vegetables to medium-sized bowl.
2. In same skillet over medium-high heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook chicken livers about 5 minutes, stirring frequently, until lightly browned but still pink inside.
3. Return vegetables to skillet. Stir in flour, paprika, and salt; cook 1 minute. Add water, stirring to loosen brown bits from bottom of skillet; cook over medium heat until mixture thickens slightly and is smooth. Stir in sour cream until smooth; heat through. Sprinkle with parsley.