Hungarian Goose Liver Food
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!
Provided by CookinwithGas
Categories Chicken Livers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 5.8, Cholesterol 403.6, Sodium 98.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3.5, Protein 22.7
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