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Ragout of beef liver

Delicious ragout with mushroom sauce. Quickly done, rich in iron and B vitamins.

Preparation time 20-30 minutes


  • 600 g beef liver
  • 80 g smoked bacon
  • 100 g champignons
  • 1 dl meat broth
  • clove of garlic
  • 2 dl Madera wine
  • 2 dl cream
  • salt & pepper


Cut the veal liver into large julienne, cut the bacon and julienne. Cut the mushrooms into quarters and garlic in shreds.

Fry the liver quickly. Spoon the liver from the pan. Fry the bacon, garlic and mushrooms in the drippings, add the meat broth and Madeira off and cook into half.

Add the liver and the cream. Let everything just by heating and serve with mashed potatoes or bread.

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