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Fried Liver With Mustard Sauce Recipe
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1 lb Beef liver, sliced 1/2 ts Salt 1/2 ts Paprika 1 tb Vegetable oil -MUSTARD SAUCE: 1 tb Margarine 1 c Water 1 tb Worcestershire sauce 1 tb Chopped dill pickle 1/3 c All-purpose flour 1/8 ts Freshly ground pepper 1 tb Margarine 1 Clove garlic, minced 1 md Onion, chopped 1 tb Cornstarch 1 tb 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; 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. From: Earl Shelsby Date: 10-09-93
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