heat ½ the oil,and saute the liver for about 2-3 min(till about ½ way done),S&p and remove from the pan and keep warm. add remaining oil to the pan and add the onions & bouquet garni and saute till the onions are soft BUT not brown(LOW HEAT).
STIR IN THE FLOUR AND COOK FOR ABOUT 2 min. stir to keep from burning,add the wine,the vinegar,tomato paste and bring to a boil,simmer for about 6 min.
NOTE:if sauce is to sharpe add alittle sugar return liver to the pan to heat and finish cooking.
Posted on Genie by: A.GREEN14 [Weird Al]
Your Calf's Liver in Tomatoe & Wine is ready. Buon appetito!
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