Liver Bordelaise

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Ingredients

  • Bordelaise Sauce:
  • 1 lb calf liver
  • flour
  • 4 slices bacon
  • 3 TBS butter
  • 10 3/4 oz can golden mushroom soup
  • 1/2 cup water
  • 3 TBS butter
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped green onions
  • 1/3 cup burgandy wine

Preparation

Step 1

Dredge liver in flour, shaking off excess flour. Fry bacon in skillet until crispy, remove bacon and reserve. Drain all but 1 tbs bacon fat from skillet. Add butter, heat till foaming. Saute liver 1 to 2 minutes per side. Remove to serving platter. Spoon sauce over liver and sprinkle with reserved bacon. Serve immediately.

Bordelaise Sauce:

Heat soup and water, stirring till smooth. Saute mushrooms in butter till tender. Add green onions, and saute just a minute or so. Add wine simmer 5 minutes. Stir into soup mixture and keep warm

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