Chicken Livers Stroganoff

Chicken Livers Stroganoff

22
Gordon 1

"A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers."

Ingredients

40 m {{adjustedServings}} servings 521 cals
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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 333 mg
  • 111%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  2. While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
  3. Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
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Reviews

22
  1. 26 Ratings

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I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large...

This was a great recipe. I made this for my boyfriend and his father and they both went back for seconds and thirds! The sauce was excellent, worthy of a restaurant menu!

Once in awhile I make something I've never tried before. I've never even had chicken livers, but this recipe was really great. Will definitely try again.