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Chicken Livers Stroganoff

Chicken Livers Stroganoff

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Gordon

Gordon

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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

Dawn Raegene Mendenhall Scott
30

Dawn Raegene Mendenhall Scott

6/11/2006

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 stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 lbs of liver, paprika, salt and pepper. When doing this to season to taste you must season to your taste. I used quite a bit of paprika and pepper. I also added in garlic powder since I make Beef Stroganoff quite often and I like the flavor it gives. After I cooked it down I added 1 can of cream of chicken soup mix per pound of livers. This thickened it up quite a bit too. Just before serving I added 1 16oz container of fat free sour cream. We had ours over rice. I don't like cooking too much with wine or alcohol that is why I used the cream of chicken soup. Thanks for the great recipe.

FRESHMONKEY
11

FRESHMONKEY

12/3/2003

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!

Kris McFadden
11

Kris McFadden

12/3/2003

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.

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