Preparation:
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 1/2 hour. Sauté‚mushrooms in remaining 4 T butter. Add to meat sauce, along with wine. Remove bay leaf. Simmer 1/2 hour longer. |
