- two slices of beef liver
- one glass of monbazillac
- one C. at s. meat stock
- one C. c. olive oil
- Salt or fine salt
Peel the onion and chop very finely.
Cut the livers into thin strips.
Heat the oil and sauté the onion.
Once it is a little melted, add the livers, mix.
Then sprinkle with salt, pepper and meat stock.
Pour the wine, mix.
Cover and cook over low heat for fifteen minutes.