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Chicken Livers and Bacon Stroganoff
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Rating: 4.3/5 (36 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 443
% Daily Value**
Total Fat 31g
Saturated Fat 12g
Unsaturated Fat 3g
Cholesterol 322mg
Sodium 601mg
Total Carbohydrate 22g
Dietary Fiber 2g
Sugars 5g
Protein 16g
Vitamin A  29%Vitamin C  20%
Calcium  9%Iron  41%
Potassium  10%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Livers and Bacon Stroganoff

Date Added: September 28, 2016
I know that this one might turn some folks off, but it is a fairly old-fashioned dish that makes a good supper. It does not take very long to prepare (30 minutes or so), and it combines several of my favorite ingredients: bacon, chicken liver, mushrooms, garlic, onions, and sour cream.


3 tablespoons Olive Oil (or less; see below)
1 lb Chicken Liver , rinsed and trimmed
6 slices Bacon
2 cups Onions chopped
4 oz Fresh Mushrooms sliced (or more if desired)
1 tablespoon Paprika
1/3 cup Dry Sherry
1 1/2 cups Sour Cream
2 Garlic cloves, finely minced, or equivalent
Salt to taste
Pepper to taste
12 oz Egg Noodles package medium
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1. Bring a large pot of lightly salted water to a boil.

2. Add noodles, and cook until tender, about 8 minutes.

3. Drain, and set aside.While the noodles are getting started, cook the bacon in a large heavy skillet until tender.

4. Remove bacon from skillet leaving the grease in the skillet if desired.

5. In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons.

6. Add onions, and cook over medium heat, stirring until tender, about 5 minutes.

7. Add mushrooms, and continue cooking for a few minutes, until starting to brown.

8. Add the chicken livers and garlic; season with paprika, salt, and pepper.

9. Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center.

10. Do not overcook because the livers will become tough and leathery.

11. Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended.

Comments on Chicken Livers and Bacon Stroganoff Recipe:

Posted by a Visitor - June 19, 2012
This is fabulous!A real treat but I don't normally add the paprika. Will try the paprika & see how it goes but the recipes with just the livers, bacon & sour cream is very rich, of course, & has been comfort food all my life which is probably longer than most of yours. Thank you for making it available & so I can check back when i forget quantities.
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Dietary Notes:
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, MSG, Poultry, Sulfites, Garlic, Alcohol, Beef, Onion, Olive Oil allergies.
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