Grannydragons Calf Liver Stroganoff Food

CHICKEN LIVER STROGANOFF

Steps:

• Heat large skillet on medium high heat for a minute, then add the butter and oil.
• 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.
• This should take about another 3 minutes.
• Remove the vegetables from the pan and set aside while the livers are cooking.
• Add the livers to the hot skillet, adding a little more oil/butter if needed.
• Saute the livers for about 3 minutes, but do not overcook.
• Return the vegetables to the skillet with the livers.
• Add the seasonings and stir to combine.
• Add the sour cream and stir to combine.
• Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
• Taste and adjust seasoning if necessary.
• Serve this stroganoff with hot fluffy rice.

CHICKEN LIVER STROGANOFF WITH GREEK YOGURT

Steps:

• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
• Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
• Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
• Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
• While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
• To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.

CALF LIVER STROGANOFF

Steps:

• Heat the oil.
• Fry garlic and onions until softened.
• Add mushrooms, and brown lightly.
• Remove vegetables from pan.
• Add liver to pan and fry for a few minutes.
• Return vegetables to pan.
• Add the stock and wine.
• Simmer for 15 minutes.
• Remove from heat and stir in sour cream and mustard.
• Serve.