Chicken Liver Stroganoff
Indulge in the rich, creamy, and comforting flavors of Chicken Liver Stroganoff, a delectable twist on the classic Russian dish. Tender chicken livers are seared to perfection, then simmered in a velvety sauce made with earthy button mushrooms, caramelized onions, garlic, chicken broth, and a luscious dollop of sour cream. Paprika adds a warm, smoky depth, while a sprinkle of fresh parsley brings an herby brightness to every bite. This quick and easy recipe comes together in just 40 minutes, making it the perfect weeknight dinner for liver lovers. Serve it over buttery egg noodles, creamy mashed potatoes, or fluffy rice to soak up every last drop of the flavorful sauce. A satisfying and savory delight, this Chicken Liver Stroganoff is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 250 grams Button mushrooms
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 4 servings Egg noodles or mashed potatoes (for serving)
Instructions
Clean the chicken livers by trimming off any connective tissue and cutting them into bite-sized pieces.
Thinly slice the mushrooms, finely chop the onion, mince the garlic, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chicken livers to the skillet, season with half of the salt and pepper, and cook for 3-4 minutes per side until they are golden but still slightly pink inside. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and sauté the onions for about 3 minutes until they become translucent. Add the garlic and cook for another 30 seconds.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Sprinkle the flour and paprika over the mushrooms and stir well until the flour is evenly distributed. Cook for 1 minute to remove the raw flour taste.
Gradually add the chicken broth while stirring to create a smooth sauce. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the sour cream until fully incorporated. Adjust seasoning with the remaining salt and pepper if needed.
Return the cooked chicken livers to the skillet and gently stir to coat them in the sauce. Cook for another 2-3 minutes until heated through, but do not overcook the livers to avoid them becoming tough.
Garnish the stroganoff with fresh parsley and serve hot over egg noodles, mashed potatoes, or rice.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1868 mg | 623% | |
| Sodium | 8385 mg | 365% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 38.9 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 583 mg | 45% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
