- Chicken Liver - 500 g (1.1 lbs)
- Mushroom - 300 g (0.7 lbs)
- Onion - 2
- Caraway Seed - 1/2 tsp
- Tomato - 1
- Green Pepper - 1
- Salt -
- Pepper -
- Thyme -
- Red Pepper -
- Potato - 800 gr
- Sajtszósz - 1 package
- Milk - 2.5 dl (8.5 oz)
- Oil -
Fry the diced onion in oil, add the caraway seeds, tomatoes, pepper and salt. Fry for a few minutes, then add the red pepper.
Meanwhile, clean the mushrooms, slice, add the prepared sauce, season with salt, pepper and thyme to taste. Simmer for a few minutes.
Cut the chicken liver into large pieces and place in the sauce. Add the mushrooms, fry for a few minutes. When the liver is still soft and has no blood in the middle, then remove from the heat.
Peel the potatoes, cut into cubes, boil in salted water. Meanwhile, make the sajtszószt.
Drain the cooked potatoes and mix with the sajtszószt.
Place the chicken livers covered in the sauce in a baking pan and bake for 20 minutes.
Baking temperature: 200 ° C
Cooking methods: baking top and bottom
Pan size: 30 x 20 cm
Also known as: Chicken With Mushrooms, Sautéed Mushroom Chicken Liver, Sauteed Chicken With Mushrooms