| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef liver, sliced 1/2" |
|
|
Thick |
| 1 |
T |
Butter |
| 1 |
T |
Cooking oil |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Beef stock |
| 2 |
T |
Dijon mustard |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Heat butter and oil over high heat in large frying pan until foam
begins to subside. Sift flour onto large plate and dredge liver in
flour. Saute liver for two minutes on each side, regulating heat to
keep butter and oil very hot, but not burning. Remove liver to holding
plate. Add stock to pan and boil down rapidly until reduced by half.
Add cream and boil until thickened to coat spoon nicely. Off heat,
whisk in the Dijon mustard. Spoon sauce over liver and serve. Recipe
By : Robert Boston From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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