PAPRIKA CHICKEN LIVERS
Yield: 4 servings
1 lb Chicken livers, trimmed, 1 tb Sweet Hungarian paprika
-quartered 1 ts Salt
2 md Onions, cut into 1/2-inch 1 lg Tomato, peeled, seeded,
1 md Green bell pepper, seeded, 1/2 c Chicken stock or broth
-cut into 1/2-inch 1/2 c Dairy sour cream
Dice Cooked wide egg noodles
Makes 4 servings
*2 Tbs lard
1. Heat lard in large skillet over medium-high heat until very hot. Add
livers; saute until lightly browned and springy, about 3 minutes. Remove
livers with slotted spoon; drain on paper toweling.
2. Add onions and pepper to pan; cook until crisp-tender, about 3 minutes;
remove skillet from heat. Stir in paprika and salt; return to heat. Stir
in tomato and stock. Heat to boiling; reduce heat. Simmer, covered, until
flavors have blended and sauce is slightly thickened, about 10 minutes.
3. Return livers to skillet; cook until heated through. Fold sour cream
thoroughly into sauce; heat without boiling. Serve with noodles.
*Lard is preferred for authentic flavor; leftover lard can be frozen.
Vegetable oil can be substituted.
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