Beef Liver Bourguignonne

1. 1

   Dredge the liver slices with seasoned flour and saute in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center.

2. 2

   Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.

3. 3

   Saute diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary.

4. 4

   When cooked, add just enough red wine to cover and simmer gently for 5 minutes.

5. 5

   Meanwhile saute garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.

6. 6

   When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through.

7. 7

   Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives.

8. 8

   Serve with potatoes Anna and rest of sauce in a sauceboat.

9. 9

   With this, drink a good Burgundy or Pinot Noir.

* Per serving · 4 servings · Values may vary.

No additional tips available.