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1 lb chicken livers
dash of pepper
1/2 tsp worcestershire sauce
1 medium size onion chopped (1/2 cup)
1 an 6 ox sliced mushrooms
1/4 cup dairy sour cream
2 Tbsp flour
1/2 tsp salt
1/2 tsp oregano
2 Tbsp butter

Halve chicken livers, brown slowly in butter seasoned with oregano and worcestershire sauce; remove from pan. Add onion, saute till soft. Blend in flour, salt and pepper; stir in mushrooms and liquid. Heat stirring constantly, to doiling; return livers; cover. Simmer 3 minutes or just until livers lose their pink color. Stir about 1/4 cup liver mix into sour cream, then stir back into remaining in pan. Heat very slowly till hot. Serve over hot cooked noodles or rice.