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Chicken Livers With Mushroom Wine Sauce Recipe
16 ounces chicken livers (pork or beef may be used if you are not into livers)
1/2 cup thinly sliced celery
1/2 cup chopped onion
2 Tablespoons butter or margarine
1 10 ounce can beef gravy
1 3 ounce can sliced mushroom
1/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried tarragon, crushed
dash pepper
1 Tablespoon cornstarch
Cut up meat to small bite size pieces. In skillet cook onion and celery until tender. Add meat cook until meat is done. Stir in gravy, mushrooms, wine, salt, tarragon and pepper cover simmer 5 minutes. Combine conrstarch and 1 T cold water. Stir into meat mixture cook and stir until bubbly. Serve over risotto, or rice, or noodles. Makes 4 servings.
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