Chicken Liver Stroganoff
Ingredients
Tip:
The secret to tender, moist liver is to soak it in milk for at least 20 minutes. Drain and rinse it, and don't over-cook it. Slightly pink is just fine!
- Chicken Livers, 1/2 lb
- Milk to tenderize
- Seasoned Salt, 1/2 tbsp
- Black pepper, 1 - 2 tbsp to taste, fresh ground
- Butter, 4 tbsp
- Garlic, 4 cloves, finely chopped
- Dry Mustard powder, 1 tsp
- Cayenne powder, 1/2 tsp, optional
- Onion, 1 large, sliced or 4 shallots sliced
- Mushrooms, 1/4 lb, sliced or quartered
- Worcestershire sauce, 6 - 8 hefty dashes
- Red Wine, 1/4 cup, optional
- Sour Cream, 1 cup
Cooking Method
- Put the chicken liver in a shallow dish, sprinkle some of the fresh ground pepper, and cover it with milk. Let it sit for at least 20 minutes, turning to be sure it's all had a good soak.
- In the meantime, sautee the garlic, onions and mushrooms in butter until soft.
- Add pepper and dry mustard and allow to simmer lightly and brown.
- Drain and rinse the chicken liver, and pull off any stringy fat. Pat dry and sprinkle with seasoned salt and cayenne.
- Raise the heat on the garlic and mushroom mixture and add the chicken liver when it's very hot, stir-frying to brown.
- Stir in the worcestershire and the red wine and simmer on medium for a few minutes to meld the flavours and reduce the juices.
- Taste the sauce and adjust for salt, pepper and worcheshire, then stir in the sour cream.
- Reduce the heat, cover and simmer on low for 5 - 10 minutes, stirring occasionally. Add more sour cream to thicken if needed.
This Chicken Liver Stroganoff is great over rice or egg noodles. If you like mashed potatoes, use the recipe for the Brie and Garlic Smashed Potatoes, but leave out the cheese because it will just be overwhelmed by the chicken liver sauce.
Bon Appetit!
