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Hungarian Chicken Livers

Western.Chefs's picture
Hungarian Chicken Livers is cooked with mushrooms, chicken livers and sour cream with flavors of paprika. Just try out the Hungarian Chicken Livers recipe. The Hungarian Chicken Livers are damn good if you cook them this way.
  Butter/Margarine 4 Tablespoon
  Onions 2 Medium, sliced
  Mushrooms 1⁄2 Pound, sliced
  Chicken livers 1 Pound, cut in half
  All purpose flour 1 Tablespoon
  Paprika 2 Teaspoon
  Salt 3⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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Hungarian Chicken Livers Recipe