Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Bacon slices |
| ¼ pounds | Chicken livers; diced |
| 1 medium | Onion; chopped |
| ¼ teaspoon | Nutmeg |
| ½ cup | Chopped celery |
| 1 \N | Bay leaf |
| ½ cup | Chopped carrot |
| 1 tablespoon | Vinegar |
| 6 tablespoons | Butter or margarine |
| 8 ounces | Tomato sauce |
| 1 pounds | Ground beef; round |
| 1 cup | Beef bouillon |
| 1 teaspoon | Salt |
| 1 cup | Sliced fresh mushrooms |
| ½ teaspoon | Oregano |
| ½ cup | Dry white wine |
Sauté‚bacon in skillet; drain off all but 2 T fat. Add onion, celery, carrot and cook until tender. Add 2 T butter and the chicken livers. Brown lightly; add ground beef round. Cook 10-15 minutes, or until well browned.
Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce and bouillon.
Cover and simmer ½ hour. Sauté‚mushrooms in remaining 4 T butter. Add to meat sauce, along with wine. Remove bay leaf. Simmer ½ hour longer.
Per serving: 331 Calories (kcal); 27g Total Fat; (74% calories from fat); 15g Protein; 6g Carbohydrate; 138mg Cholesterol; 832mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.