Chicken Liver Stroganoff
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- 2 cups onion, thinly sliced
- 250 grams chicken livers, cut each liver in half, (8 oz / ½ lb)
- 1 tablespoon paprika
- ½ teaspoon salt
- dash black pepper, as desired
- 1 cup sour cream, Shortcut
- cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, when hot, add the onion, cook until softened but not browned.
- Add the chicken livers, season with the paprika, salt, and black pepper as desired. Cover and cook on low heat until livers are tender and just cooked through, a little pink inside is actually perfect.
- Stir in the sour cream, heat through.
- Serve over rice. Enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
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