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Chicken Liver Stroganoff


Chicken Liver Stroganoff recipe













Trans-fat Free, Low Carb


1 pound chicken livers
½ pound mushrooms
2 each onions
1 ½ ounces butter
½ pint sour cream
3 tablespoons yogurt


Thoroughly heat a large sauté or frying pan.

Add a scant ½ oz of the butter and tilt so that the fat runs sizzling all over the pan base.

Add the mushrooms (whole if small or sliced thickly if large) and sauté over high heat for 5 minutes.

Remove and keep hot.

Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings.

Cook very gently indeed for 15 to 20 minutes until beautifully softened.

Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper.

Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot.

Increase the heat under the pan and sauté the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within.

Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream.

Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened.

Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables.

Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce.

More substantially, you could substitute rice or thin ribbons of pasta for the bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 31148% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 664mg 221%
Sodium 175mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 64g
Vitamin A 332% Vitamin C 14%
Calcium 4% Iron 84%
* based on a 2,000 calorie diet How is this calculated?


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