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Chicken-Liver-Stroganoff
Chicken-Liver-Stroganoff

Easy family dinner recipe with a twist. In this Beef Stroganoff recipe I decided to substite beef for chicken liver. Simple family dinner recipe for all meat lovers. 

Beef Stroganoff is a Russian dish of pieces of lean beef sautéed and served in a sour-cream sauce with mushrooms and onions. The recipe originates from the 19th-century Russia; it takes its name from County Stroganoff, a Russian diplomat.

Beef Stroganoff has become popular around the world, with considerable variation from the original recipe. In the UK and Australia cooks add tomato paste and generally serve it with pasta and rice. British pubs usually serve the dish with a creamy white wine style sauce. Beef Stroganoff is also very popular in China and Portugal, under the name estrogonofe or "Strogonoff". Stroganoff is also often made with strips of chicken breast rather than beef (also called fricassee). Many recipes and variations exist: with or without wine, with ketchup instead of tomato sauce etc.

Here I will give you one of many variations of the classic dish, substituting beef for chicken liver.

Chicken Liver Stroganoff

Ingredients

1 large onion
10-12 mushrooms sliced (champignons or portabella)
1/2 kg chicken livers
1 cup all-purpose flour for coating
500 ml sour cream 1 cup of white dry wine
1/2 tbsp paprika
2 tblsp chopped fresh parsley
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
salt and pepper

Rinse and pat dry with paper towel livers, cut out any veins.
Thinly slice the onions, and fry them over medium-high heat in the butter and olive oil. Then add in the mushrooms, garlic and wine, cook until they’ve shrunk down.
In a shallow dish or bowl, season flour with salt and pepper and paprika to taste. Coat chicken livers with seasoned flour.

Add the livers into the pan with onion and mushrooms and cook till they’re just brown on the outside. Don’t overcook as the chicken liver cooks very quickly.

Then remove from the heat, add the sour cream and paprika, and stir to mix it up. You might need to put it back on the heat to get it up to a serving temperature, but be careful not to boil it too hard (the sour cream doesn’t deal well with high temperatures).

Add the parsley and that’s it! You can serve it with mashed potatoes, rice or over noodles.

It is very delicious, quick to prepare family dish, once you try it you’ll very likely be eating it again soon!


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