Hungarian Chicken Livers

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Total Time
30mins
Prep
10 mins
Cook
20 mins

Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!

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Ingredients

Nutrition

Directions

  1. In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
  2. With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
  3. In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
  4. Return the onions/mushrooms to the skillet of chicken livers --.
  5. Stir in the flour, paprika and salt; cook 1 minute --.
  6. Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
  7. Once thickened, remove from heat and stir in the sour cream until well blended --.
  8. Serve over your choice of pasta or rice --.
  9. NOTE:prep time only covers the time to slice the onions and mushrooms.