Fried liver with mustard sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef Liver, sliced |
| ⅓ | cup | All-purpose Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly Ground Pepper |
| 1 | tablespoon | Margarine |
| 1 | Medium Onion, chopped | |
| 1 | cup | Water |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Paprika |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Vegetable Oil |
| 1 | Clove Garlic, minced | |
| 1 | tablespoon | Worcestershire Sauce |
| 1 | tablespoon | Dijon Mustard |
| 1 | tablespoon | Chopped Dill Pickle |
Directions
INGREDIENTS
MUSTARD SAUCE
DIRECTIONS
Cut liver into serving pieces and pat dry with paper towels. Combine flour, salt, pepper, and paprika in a pie plate. Dip liver in mixture to coat both sides well. Heat margarine and vegetable oil in a heavy skillet. Saute garlic until golden. Add liver and brown quickly, about 2 minutes for each side. Remove to a warm platter and keep warm while preparing sauce.
For sauce, melt margarine in the same skillet and stir in onion; saute until cooked through. Mix together water, cornstarch, Worcestershire sauce, and mustard. Blend mixture into skillet and cook, stirring, for 2 minutes. Add pickle and cook 1 minute. Add liver to sauce and heat through. Serve immediately.
Submitted By BOB WILSON On 11-05-95