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–+ servings

Chicken Liver Stroganoff

Adapted from an internet recipe.
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.