| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Offal |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef liver, sliced |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Paprika |
| 1 |
T |
Vegetable oil |
| 1 |
T |
Margarine |
| 1 |
c |
Water |
| 1 |
T |
Worcestershire sauce |
| 1 |
T |
Chopped dill pickle |
| 1/3 |
c |
All-purpose flour |
| 1/8 |
t |
Freshly ground pepper |
| 1 |
T |
Margarine |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Onion, chopped |
| 1 |
T |
Cornstarch |
| 1 |
T |
Dijon mustard |
INSTRUCTIONS
MUSTARD SAUCE:
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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