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PAPRIKA CHICKEN LIVERS

Category:    Chicken
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,
           -dice                                    -chopped
      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.
  
  Cuisine
 

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