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Chicken Liver Stroganoff

Add a super-healthy dish to the menu — great for grown-ups and kids alike! It's long been known that liver is rich in the vitamins and minerals our bodies need. Cooking up this organ meat is both doable and worthwhile. Here's one way to make chicken liver — it's very tender and doesn't need long cooking.

EleanorAuthor avatar
Recipe author
Stroganoff chicken liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 57 % 17 g
Fats 30 % 9 g
Carbohydrates 13 % 4 g
160 kcal
GI: 67 / 0 / 33
  • Peel the onion, cut it into small cubes, and sauté it in half the oil until lightly golden. Add the wheat flour to the onion (keep it on the heat!), along with the sour cream and tomato paste, stir, and season with salt. If the sauce comes out too thick (sour cream and tomato paste vary in consistency), you can thin it with a little boiled water.
  • Be sure to rinse the liver, cut it into pieces, and sauté it in the remaining oil, stirring as it cooks. Then pour the prepared sauce over the liver, bring it to a boil — and the dish is ready!
  • Serve with a side of buckwheat, mashed potatoes, or pasta.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken liver - 140  kcal/100g

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