Chicken Liver Stroganoff
|Chicken livers||1 Pound|
|Worcestershire sauce||1⁄2 Teaspoon|
|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.