Liver with Bacon and Capers

Not so long ago I went out for lunch. My eyes scanned the short menu and upon seeing the 'Veal liver with bacon and capers in red wine sauce' there was no turning back. I had to try that. And after trying it, I had to make it myself as well.

Ingredients:
- potatoes
- green beans
- 1 large onion, sliced
- 50 g (2 oz) thinly sliced bacon
- 650 g (1.4 lbs) beef liver, sliced
- salt & pepper
- 1 dL (¹/₂ cup) red wine
- 1 dL (¹/₂ cup) cream
- capers
salad:
- lettuce
- baby plum tomatoes
- pea sprouts

I started by preparing the salad, then rinsed the potatoes and boiled them in lightly salted water. The green beans were boiled in lightly salted water in a separate pot (on account of needing less time).

The bacon was fried till nicely crisp, then removed from the pan and chopped - in the same pan, the liver slices were fried with salt and pepper. When the liver slices were done, they were removed from the pan, and the onion rings were caramelized - then removed. Lastly, the red wine was added to the pan, allowed to concentrate a little before adding the cream to obtain a sauce.

The fried liver slices were served with bacon bits and capers on top. The potatoes with onion rings, and red wine-cream sauce, green beans and salad on the side. And a glass of the red wine..

Next time, I think I'll try a different approach with the red wine sauce - it wasn't bad, but it wasn't quite like the one I had at the restaurant either..