Fried Liver with Mustard Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef liver
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | tablespoon |
vegetable oil
|
|
| Mustard sauce | |||
| 1 | tablespoon |
margarine
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
pickles, dill
chopped |
|
| ⅓ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef liver
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 15 | ml |
vegetable oil
|
|
| Mustard sauce | |||
| 15 | ml |
margarine
|
|
| 237 | ml |
water
|
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
pickles, dill
chopped |
|
| 79 | ml |
all-purpose flour
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 15 | ml |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
dijon mustard
|
|
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.
Sauté 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.
