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Chicken Livers Stroganoff

Chicken Livers Stroganoff


"A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers."
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40 m servings 521 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 333 mg
  • 111%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.
  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.
  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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Read all reviews 22
  1. 26 Ratings

Most helpful positive review

I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large...

Most helpful critical review

I love liver, but this recipe just ruined it for me.

Most helpful
Most positive
Least positive

I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large...

This was a great recipe. I made this for my boyfriend and his father and they both went back for seconds and thirds! The sauce was excellent, worthy of a restaurant menu!

Once in awhile I make something I've never tried before. I've never even had chicken livers, but this recipe was really great. Will definitely try again.

Fantastic!!!!! I thought 1 tablespoon of paprika sounded like a lot but it wasn't. My husband says this recipe is a keeper! Works well with the turbo cooker, just use less oil.

I thought this was great. I used seasoned salt with the black pepper and paprika and thought the seasoning was fine for our tastes. The consistency was fine for me too (a concern in earlier re...

Wow! My husband and I occasionally eat chicken livers, and this recipe is restursnt quality. It is very rich, and with the wine and sour crean,the flavor is wonderful. I made it tonight and ser...

Husband and I thought this dish was OK (we're big fans of chicken livers). Need to perk it up with a few more spices...I used a couple of pinches of oregano but will try something different nex...

This is delicious! The only changes I made was after adding the liver I turned the heat to low and covered the pan to cook the liver slowly. Then I added a little flour mixed with water to sli...

My mom made this when my sister and I were growing up, only she used chicken hearts. Sounds wrong, but it's extremely filling and incredibly comforting. I like it best over mashed potatoes. TIP:...

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