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Sour Cream with Liver's picture
  Chicken livers 1 Pound
  Butter/Margarine 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Onion 1 Medium, chopped
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  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.

Recipe Summary

Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1083 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 51 g16.9%

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


Sour Cream With Liver Recipe