Chicken Liver Stroganoff

Chicken Liver Stroganoff

This is another chicken classic from the great 1960s: chicken livers cooked to a perfect creamy texture in sour cream and butter. Tastes great with cooked rice or mashed potatoes to make one fulfilling meal.

Serves 4 | Prep. time 10 minutes | Cooking time 22 minutes


½ pound chicken livers, halved

1 cup thinly sliced onions

1 cup button mushrooms, quartered

¼ cup butter or margarine, melted

½ teaspoon salt

Dash black pepper

1 tablespoon paprika

1 cup dairy sour cream

Hot cooked rice or mashed potatoes to serve


Heat the butter over medium heat in a medium saucepan or skillet.

Add the onion and stir-cook until softened and translucent, about 2 minutes.

Season the livers with paprika, salt and pepper. Add them to the pan along with the mushrooms and stir-cook until evenly brown.

Cover and simmer over low heat for about 10 minutes, until the livers are tender.

Add the sour cream; stir-cook for another 10 minutes.

Serve warm with some cooked rice or mashed potatoes. Garnish with parsley (optional).




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