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Liver in Mustard Sauce

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Submitted by lindafroberts

YIELD

4 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

1 1
X X SALT *
1 1
X X CAYENNE PEPPER
red, ground *
1 453.6
POUND G BEEF LIVER
sliced 3/4 inches thick
1 1
X X MARGARINE *
1 237
CUP ML SHALLOTS
chopped *
1 237
CUP ML WHITE WINE
dry *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 200 24% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 432mg 144%
Sodium 88mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 60g
Vitamin A 593% Vitamin C 2%
Calcium 1% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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