I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast to the creaminess of the dish. This tastes so good my son tries to hog it all and hide the leftovers, if any! If you enjoy livers, you’ll love this dish too!
- Yields: 4 large servings or 6 small ones
- Difficulty: Easy
- Total: 25-30 minutes
- Active: 25-30 minutes
- 1 large yellow onion
- 3 large garlic cloves
- 10 fresh mushrooms, sliced
- 2 tbs butter
- 1 1lb container chicken livers
- 1 can cream of mushroom soup
- 1/2 packet of onion soup mix
- 3 tbs soy sauce
- 1 tbs dijon mustard
- 1/2 Cup sour cream
- 1 1/2 cups of water
- 1 chicken flavored box rice mix
- 1/2 can diced tomatoes with green chilies
- pinch of freshly chopped parsley for garnish on livers and rice
- In a large frying pan, add chopped onion, garlic, and mushrooms to melted butter, brown on medium heat.
- Wash chicken livers, then add to wilted, browning garlic and onions
- In a seperate bowl, add can of soup, 1/2 dry pack of onion soup mix, soy sauce, mustard, and soy sauce.and water.
- Freqently stir liver and onion mix. (you can also add some bacon drippings for a bit of extra flavor, or just plain substitute it for the butter) Watch liver closely, so you do not over cook it. Make sure it does not burn. Liver is almost all the way cooked before you add in the mix. Livers should poach the rest of the way in sauce.
- Cover for 10 minutes on medium low heat. (you can also add a splash of juice from the tom/chilie mix.)
- Make rice according to box. Add in 1/2 can of tom/chilie mix. If you don’t like the generic taste of the rice powder, you can make the rice using chicken or veggie stock.
- Remove lid from chicken livers and add sour cream when it has cooled after a few minutes. Garnish with freshly chopped parsley. Squeeze of lemon juice on rice also.