---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN LIVER STROGANOFF
  Categories: Main dish, Poultry, Ethnic
       Yield: 4 servings
  
       1 lb Chicken livers
     1/2 lb Cap mushrooms
       2    Onions
   1 1/2 oz Unsalted or clarified butter
     1/2 pt Soured cream
       3 tb Fairly acid yoghurt
  
   Thoroughly heat a large saute or frying pan.  Add a scant 1/2 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 saute 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 15-20
   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 saute 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.
   
   Source: Philippa Davenport in “Country Living” (British), March 1988.
  
 -----

Plain Text Version of This Recipe for Printing or Saving