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LOCATION: Recipes >> Variety Meats >> Liver Mustard 02

Print this Recipe    Liver Mustard 02

Liver With Mustard Sauce

1 lb beef liver, sliced 1/2" thick
1 tbsp butter
1 tbsp cooking oil
1/2 c flour
1/2 c beef stock
2 tbsps Dijon mustard
3/4 c whipping cream

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.

Serve with steamed asparagus and mashed potatoes.

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