Chicken Livers Stroganoff

• 3 Tbsp. olive oil
• 1 lb. chicken livers, rinsed and trimmed
• 2 cups chopped onion
• 4 oz. sliced fresh mushrooms
• 1 Tbsp. paprika
• 0.5 cup dry sherry
• 1.5 cups sour cream
• salt and pepper to taste
• 12 oz. package medium egg noodles

Bring a large pot of lightly salted water to a boil. Add the noodles, and cook until tender, about 8 minutes. Drain, and set aside.

While the noodles are getting started, heat the olive oil in a large heavy skillet. Add the onions and cook, stirring, until tender, about 3-5 minutes.

Add the mushrooms and continue cooking for a few minutes, until they are starting to brown.

Add the chicken livers and season with paprika, salt, and pepper. Cook for 8–10 minutes, until the livers are nicely browned on the outside, but still slightly pink in the center. Do not over-cook—the livers will become tough and leathery.

Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over the hot egg noodles.