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Chicken Liver Mushroom & Peas Stew

The Chicken Liver Mushroom & Peas Stew is a succulent meal, it'll fill and fuel you. I recommend this meal for a rather chilly, breezy day.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings of Chicken Liver Mushroom & Peas Stew
Author Anna @ Anna Can Do It!

Ingredients

  • 1 Onion
  • 1/2 kg Chicken Liver
  • 1/2 kg Mushroom
  • 1/4 kg Peas frozen
  • 2 tsp Hungarian Red Paprika smoked or normal
  • Salt and pepper to taste
  • 1/2 tsp Marjoram
  • Water enough to cover 3/4 way to the liver and mushroom

Instructions

  • Peel and dice the onion.
  • Sauté it on a little oil until it's almost tranlucent.
  • In the meanwhile clean the chicken liver, cut the large veins and most of the fat off.
  • Then cut them in halves and the bigger ones in thirds.
  • Peel and cut the mushrooms. I prefer cutting them to quarters.
  • When the onion is ready, add the paprika, salt, and pepper. Stir it immediately.
  • Once the spices are in, add the chicken liver.
  • Sauté it until its outside has a grayish color. It's about 3-4 minutes.
  • Once it's done, add the mushroom and the marjoram.
  • Pour enough water on them to 3/4 way.
  • Let it cook for 5 minutes.
  • After about 5 minutes, add the frozen peas.
  • Cook them until the peas and the livers are soft. It takes about 6-10 minutes.