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

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