|Green bacon||2 Ounce, rinded and chopped (50 Grams)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Onion||1 Small, skinned and chopped|
|Carrot||1 , pared and finely chopped|
|Celery stick||1 , washed, trimmed and chopped|
|Minced beef||8 Ounce (225 Grams)|
|Chicken livers||4 Ounce, finely chopped (100 Grams)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Stock||1⁄4 Pint (150 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
Fry the bacon in the butter or margarine in the uncovered pressure cooker until it is just brown.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.
Serving size: Complete recipe
Calories 1093 Calories from Fat 589
% Daily Value*
Total Fat 66 g102.1%
Saturated Fat 31.6 g158%
Trans Fat 1.8 g
Cholesterol 609 mg203%
Sodium 820.9 mg34.2%
Total Carbohydrates 31 g10.4%
Dietary Fiber 6.5 g26%
Sugars 14 g
Protein 74 g148.6%
Vitamin A 484.6% Vitamin C 72.4%
Calcium 16% Iron 96.9%
*Based on a 2000 Calorie diet