Chicken Livers Stroganoff Recipe

Ingredients
<br>- 3 tablespoons olive oil
<br>- 1 pound chicken livers, rinsed and trimmed
<br>- 2 cups chopped onion
<br>- 4 ounces sliced fresh mushrooms
<br>- 1 tablespoon paprika
<br>- ⅓ cup dry sherry
<br>- 1 ½ cups sour cream
<br>- salt and pepper to taste
<br>- 1 (12 ounce) package medium egg noodles
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
<br>step 2: While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
<br>step 3: Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
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Ingredients
- 3 tablespoons olive oil
- 1 pound chicken livers, rinsed and trimmed
- 2 cups chopped onion
- 4 ounces sliced fresh mushrooms
- 1 tablespoon paprika
- ⅓ cup dry sherry
- 1 ½ cups sour cream
- salt and pepper to taste
- 1 (12 ounce) package medium egg noodles

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
step 2: While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
step 3: Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

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