Sour Cream with Liver
|Chicken livers||1 Pound|
|Worcestershire sauce||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Canned sliced mushrooms||6 Ounce (1 Can)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
1. Halve chicken livers; snip out any veiny parts or skin with scissors.
2. Brown livers slowly in butter or margarine seasoned with oregano and Worcestershire sauce; remove from pan. Add onion to pan; saute until soft.
3. 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.
4. Stir about 1/4 cup liver mixture into sour cream, then stir back into remaining in pan. Heat very slowly just until hot.