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Tender Hungarian Chicken Livers

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!

Ready In:
30mins
Serves:
Units:

ingredients

directions

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

@CookinwithGas
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@CookinwithGas
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"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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  1. CookinwithGas
    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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