Paprika chicken livers

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
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
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.


Similar recipes