Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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