Liver in Mustard Sauce
Yield
4 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
red, ground |
*
|
| 1 | pound |
beef liver
sliced 3/4 inches thick |
|
| 1 | x |
margarine
|
*
|
| 1 | cup |
shallots
chopped |
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
creole mustard
or poupon mustard |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
red, ground |
*
|
| 453.6 | g |
beef liver
sliced 3/4 inches thick |
|
| 1 | x |
margarine
|
*
|
| 237 | ml |
shallots
chopped |
*
|
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
creole mustard
or poupon mustard |
* |
Directions
Salt and pepper liver.
Sauté over medium to high heat in the margarine.
Remove liver and keep warm. Pour off some of melted margarine.
In what is left, sauté shallots until clear or tender.
Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
