8 Reviews of Chicken Liver Stroganoff

From: BarbryT

On Nov 1, 2007

Oh my goodness this is wonderful. I took a hint from a previous review, to add wine, but instead of white, I added a l-a-r-g-e splash of a pretty decent red wine. Utterly delicious.

From: Tugar357

On Jul 30, 2007

I could only find a slightly larger container of chicken livers, so I of course bought two! It broke apart more than it would have had I done it in batches. I used Sambal instead of chili sauce and half the amount as the Sambal is fairly hot. Will make again!

From: Gerry sans Sanddunes

On Mar 27, 2003

Not being a fixated-sexist who only values a chicken's breasts, served this with a salad of spinach leaves, with sorbet to follow. A splendid, tasty meal! Used FULL FAT sour cream ... did not put in the onions or serve with noodles as we had neither ... and it was wonderful! Thank you Bergy

From: Cinda Lou

On Aug 31, 2007

Made this last night, a very nice way to fix chicken livers rather than the traditional fried. I didn't change the recipe at all. Although very rich, we enjoyed it. DH had two helpings!! I made mashed potatoes for him, noodles for me, both were great with this very nice dish! Thanks Bergy.

From: Chef #263357

On Jan 6, 2006

Good recipe - I made a number of changes. I substituted olive oil for margarine for health reasons. I used less (maybe 25% less) liver and half the Worcestershire sauce but about double the mushrooms. I didn't have chili sauce, so I substituted sweet chili sauce (about 1 tsp) plus 1 tsp chicken broth + 1 tsp tomato paste. I also didn't use the 2nd TB of flour and I halved the sour cream. (Other than that I followed the recipe exactly ;-/.) Oh, except I didn't cook everything for anywhere nearly as long as suggested - more like a total of about 5 minutes. Turned out really well.

From: Chef UK

On Mar 5, 2006

Made this tonight and we all really enjoyed it - even our picky 2 year old daughter! I'm about as good at following recipes as Chef #263357, I made a few changes. I too used olive oil, used plain yogurt rather than sour cream, added garlic and steak spice mix (I wanted to use Paprika but had run out, and that mix looked like it had plenty in). I used dried forest mushrooms, and I added the water I'd reconstituted them in to the sauce. I also added a glug of white wine, which was a lovely addition to the sauce. I only used 1 tlbsp of worcester sauce and sweet chili sauce. A really delicious, comforting, healthy family meal.

From: Zurie

On Jul 7, 2009

Delicious and easy! I had just over 1 lb defrosted livers to use up, a little more than in the recipe. I used 1 T chilli sauce because DH is wary of "hot" ...! Also used only 1 T Worcestershire sauce, but added a good splosh of port wine. I let the port cook away, leaving just the lovely flavour. Used fullfat cream. Served it with brown basmati, etc. A lovely dinner dish! Thanks, Bergy!

From: BonnieZ

On Jan 6, 2005

I followed this recipe exactly and found the chili sauce taste to overpower the dish. In fairness to the poster, the chili sauce I used was a store brand and maybe that was the problem. I will make this again with a better brand and will post a review at that time.