Chicken Liver Stroganoff
Chicken Liver Stroganoff
I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Ingredients
- 500 grams chicken liver, (1 lb)
- 2 tablespoons all purpose flour, divided or as needed
- 2 teaspoons butter
- 1 small onion, diced
- 1½ cups fresh mushrooms, sliced
- 1½ tablespoons oyster sauce, or fish sauce
- 1 tablespoon chili sauce, optional
- 1 pinch dried thyme
- ¾ cup whipping cream
- salt and black pepper, to taste
- 2 teaspoons fresh parsley, chopped, for garnish
Instructions
- Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
- Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
- Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
- Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
- Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
Notes
Low cost.
Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.
I made this on 23 Mar 2018 right after adding the recipe to the site, made exactly as written, and for the mushrooms, I used Straw mushrooms quartered, perfect choice of mushroom. I served with a side of Spätzle, another great choice. Highly recommended.