Ingredients
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 tbsp fairly acid yoghurt
Directions
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.
Servings: 4 servings
Chicken Liver Stroganoff Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Russian
The History of Recipes
We are able to read the history of `recipes` far back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these old records were just primitive hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and afters, a style of dining still practiced today. He also tells us how the cooks of his times made use of a wide range of herbs and spices, including many that are still in use today for example basil, rue and dill. During the next few centuries, the families of Europe tried to serve up the most extravagent banquests, and because of this chefs and their recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording the recipes of their peers. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Liver Stroganoff recipe.
