Total Time
Prep 15 mins
Cook 15 mins

I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this simple recipe tasted. Luckily I have more livers in the freezer because I'm already wanting more. If you like chicken livers you will love this recipe....and it only takes 30 minutes to make.

Ingredients Nutrition


  1. Heat large skillet on medium high heat for a minute, then add the butter and oil.
  2. Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
  3. This should take about another 3 minutes.
  4. Remove the vegetables from the pan and set aside while the livers are cooking.
  5. Add the livers to the hot skillet, adding a little more oil/butter if needed.
  6. Saute the livers for about 3 minutes, but do not overcook.
  7. Return the vegetables to the skillet with the livers.
  8. Add the seasonings and stir to combine.
  9. Add the sour cream and stir to combine.
  10. Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
  11. Taste and adjust seasoning if necessary.
  12. Serve this stroganoff with hot fluffy rice.
Most Helpful

4 5

I prefer stroganoff over egg noodles, so used them instead of rice. This is delicious! I am unused to spiciness in stroganoff but I like the little bit of it here!

5 5

This recipe is the "best".

5 5

I really liked this recipe, the only thing I did was use lite sour cream and sprinkled a little parsley on the finished dish on the plate for decoration. I actually cook mushrooms similar to this all the time never thought of adding the chicken livers which I love.