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| 1 | pound | beef liver | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | paprika | |
| 1 | tablespoon | vegetable oil | |
| Mustard sauce | |||
| 1 | tablespoon | margarine | |
| 1 | cup | water | |
| 1 | tablespoon | worcestershire sauce | |
| 1 | tablespoon | pickles, dill | chopped |
| 1/3 | cup | flour, all-purpose | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 1 | tablespoon | margarine | |
| 1 | clove | garlic | minced |
| 1 | medium | onion | chopped |
| 1 | tablespoon | cornstarch | |
| 1 | tablespoon | dijon mustard | |
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; sauté 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.
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