| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian3 |
8 |
servings |
INGREDIENTS
| 6 |
|
Bacon slices |
| 1/4 |
lb |
Chicken livers; diced |
| 1 |
md |
Onion; chopped |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Chopped celery |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Chopped carrot |
| 1 |
tb |
Vinegar |
| 6 |
tb |
Butter or margarine |
| 8 |
oz |
Tomato sauce |
| 1 |
lb |
Ground beef; round |
| 1 |
c |
Beef bouillon |
| 1 |
ts |
Salt |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
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.
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; 4 1/2 Fat; 0
Other Carbohydrates
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