Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken livers, trimmed, quartered |
2 mediums | Onions, cut into 1/2-inch dice |
1 medium | Green bell pepper, seeded, cut into 1/2-inch |
\N \N | Dice |
1 tablespoon | Sweet Hungarian paprika |
1 teaspoon | Salt |
1 large | Tomato, peeled, seeded, chopped |
½ cup | Chicken stock or broth |
½ cup | Dairy sour cream |
\N \N | 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