| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Offal | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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