Telyachya petchoenka pod gvosditschnim sousom.
Liver rinse, pat dry and cut into strips. Season with salt and pepper and rest for 15 min.
Cut bacon into cubes and fry in a frying pan. Turn liver strips in flour to the other side and roast in the bacon fat.
In the meantime prepare a roux with butter and the same mass of flour, extinguish with soup and boil down to a creamy consistency. Add wine, finely chopped bacon and spices, stir well, bring to a boil and season.
Pour the liver and bacon into a suitable dish, pour the sauce over it and serve with long-grain rice or mashed potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!