CHICKEN LIVERS STROGANOFF
"Served atop rice, this is good enough for company. We sometimes add two strips cooked lean bacon placed over the top of each serving making the dish even more appealing."
1 pound chicken livers
2 tablespoons butter
1 tablespoon vegetable oil (we used canola)
1/2 teaspoon Worcestershire sauce
1/2 cup chopped onions
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
Salt and fresh-ground black pepper, to taste
1 (4 1/2 ounce) jar sliced mushrooms, drained reserving liquid
Water, as needed
1/2 cup sour cream
Hot cooked rice
8 strips bacon, cooked (optional)
Halve the chicken livers and trim any veins or membranes.
In a large skillet, heat the butter, vegetable oil and Worcestershire sauce over medium heat. Add the livers and saute them 2 to 3 minutes until they are just lightly browned on all sides. Remove them with a slotted spoon to a warm dish.
Add the onions and oregano to the skillet and cook, stirring, about 2 minutes or until the onions are soft. Blend in the flour, salt and pepper. Measure the drained mushroom liquid and, if necessary, add enough water to measure 3/4 cup.
Add the mushrooms to the pan, then gradually stir in the 3/4 cup liquid. Keep stirring until the mixture comes to a boil. Reduce the heat and simmer 2 to 3 minutes or until the livers are no longer pink and the mixture thickens.
Remove from the heat and stir in the sour cream. Return to the heat and just heat through, stirring. Do no let boil.
Serve over rice. Top each serving with 2 slices cooked bacon, if desired.
Makes 4 servings
Source: Suzanne S. Jones in Ft. Lauderdale Sun-Sentinel, October 22, 2009
"Served atop rice, this is good enough for company. We sometimes add two strips cooked lean bacon placed over the top of each serving making the dish even more appealing."
1 pound chicken livers
2 tablespoons butter
1 tablespoon vegetable oil (we used canola)
1/2 teaspoon Worcestershire sauce
1/2 cup chopped onions
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
Salt and fresh-ground black pepper, to taste
1 (4 1/2 ounce) jar sliced mushrooms, drained reserving liquid
Water, as needed
1/2 cup sour cream
Hot cooked rice
8 strips bacon, cooked (optional)
Halve the chicken livers and trim any veins or membranes.
In a large skillet, heat the butter, vegetable oil and Worcestershire sauce over medium heat. Add the livers and saute them 2 to 3 minutes until they are just lightly browned on all sides. Remove them with a slotted spoon to a warm dish.
Add the onions and oregano to the skillet and cook, stirring, about 2 minutes or until the onions are soft. Blend in the flour, salt and pepper. Measure the drained mushroom liquid and, if necessary, add enough water to measure 3/4 cup.
Add the mushrooms to the pan, then gradually stir in the 3/4 cup liquid. Keep stirring until the mixture comes to a boil. Reduce the heat and simmer 2 to 3 minutes or until the livers are no longer pink and the mixture thickens.
Remove from the heat and stir in the sour cream. Return to the heat and just heat through, stirring. Do no let boil.
Serve over rice. Top each serving with 2 slices cooked bacon, if desired.
Makes 4 servings
Source: Suzanne S. Jones in Ft. Lauderdale Sun-Sentinel, October 22, 2009
MsgID: 3152613
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-27-10 Saturday Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
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