Recipe by Gordon
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chicken livers, rinsed and trimmed
sliced fresh mushrooms
1 1/2 cups
salt and pepper to taste
1 (12 ounce) package
medium egg noodles
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 stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 lbs of liver, paprika, salt and pepper. When doing this to season to taste you must season to your taste. I used quite a bit of paprika and pepper. I also added in garlic powder since I make Beef Stroganoff quite often and I like the flavor it gives. After I cooked it down I added 1 can of cream of chicken soup mix per pound of livers. This thickened it up quite a bit too. Just before serving I added 1 16oz container of fat free sour cream. We had ours over rice. I don't like cooking too much with wine or alcohol that is why I used the cream of chicken soup. Thanks for the great recipe.
I love liver, but this recipe just ruined it for me.
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 reviews), but if you like a thicker "stick-together" sauce, you could easily thicken it a bit by sprinkling a little flour before adding the wine & sour cream. I love chicken livers but I think this would be equally good with other meats of your choice. Something different and a keeper. Thanks!
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 served it over noodles, as directed in the recipe,but maybe next time will serve it over rice to mop up all that good gravy.Husband really enjoyed it.
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 next time. It was quick, easy and the sherry made it have a unique taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Livers Stroganoff
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an incredibly simple chicken stroganoff in your slow cooker.
What's cooking in Ellington? This creamy, satisfying linguine.
See how to make an easy baked chicken tetrazzini.