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LOCATION: Recipes >> Variety Meats >> Chicken Livers 01

Print this Recipe    Chicken Livers 01

CSIRKE MAJ GOMBAVAL
(Hungarian Chicken Livers with Mushrooms)

5 Tbsp butter
1 onion, finely chopped
1 green pepper, cored, seeded, and finley chopped
1/2 lb. mushrooms, sliced
1 1/2 lb. chicken livers, cut into bite-size pieces
1 Tbsp paprika
1 Tbsp flour
1/2 cup chicken stock
salt and pepper
4 Tbsp dry sherry
1/2 cup sour cream
3 Tbsp finely chopped parsley

Melt 3 Tbsp of the butter in a 10" skillet; add the onion and green
pepper, and sute for 5 minutes until softened. Stir in the mushrooms
and cook for about five minutes, or until they have given up their
juices. Remove vegetables. Add 2 more Tbsp butter. Add the chicken
livers and sute for 5 minutes. Replace vegetables. Add the paprika
and flour, and stir to coat all the ingredients equally. Add the
chicken broth abd simmer until the livers are done as much as
desired. Season with salt and pepper, and reduce heat. Stir in the
sherry and the sour cream, and reheat but do not allow to boil.

Serve the chicken livers on a bed of hot boiled rice [I think this
is much better over plain boiled potatoes] and garnish with parsley.

Serves 6.

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