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Chicken Liver Stroganoff

Chicken.Maximus's picture
  Chicken livers 1 Pound
  Butter/Margarine 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Onion 1 Medium
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Sliced mushrooms 6 Ounce
  Dairy sour cream 1⁄4 Cup (4 tbs)

Halve chicken livers; snip out any veiny parts or skin with scissors.
Brown livers slowly in butter or margarine seasoned with oregano and Worcestershire sauce; remove from pan.
Add onion; saute until soft.
Blend in flour, salt, and pepper; stir in mushrooms and liquid.
Heat stirring constantly, to boiling; return livers; cover.
Simmer 3 minutes, or just until livers lose their pink color.
Stir about 1/4 cup liver mixture into sour cream, then stir back into remaining in pan.
Heat very slowly just until hot.
Serve over fluffy rice and garnish with crisp bacon slices, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1054 Calories from Fat 518

% Daily Value*

Total Fat 58 g89.8%

Saturated Fat 29.3 g146.6%

Trans Fat 0.3 g

Cholesterol 1659.4 mg553.1%

Sodium 1376.8 mg57.4%

Total Carbohydrates 46 g15.4%

Dietary Fiber 5.4 g21.6%

Sugars 11.2 g

Protein 84 g167.7%

Vitamin A 1030.1% Vitamin C 164.2%

Calcium 20.1% Iron 244.2%

*Based on a 2000 Calorie diet

Chicken Liver Stroganoff Recipe