Roasted Red Wine Liver

For the roasted red wine liver, clean the liver and cut into slices. Roughly chop the onion and slowly sauté in fat until translucent.

Add the liver and fry over high heat. Dust with flour, deglaze with red wine, add salt, pepper and marjoram.

Add water and some soup seasoning as needed. Simmer until a creamy sauce develops.

Arrange the roasted red wine liver and serve.

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