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Sauteed beef liver served
with a white wine and Dijon sauce flecked with chopped green
onions.
Liver
in Mustard Sauce
- 2 1/2 pounds beef liver,
sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
1 cup green onion, chopped
1 cup white wine
1 tablespoon Dijon mustard
- Sprinkle sliced beef liver
with salt and pepper. Saute over high heat in butter. Remove
the liver and keep warm.
- Saute chopped green onions
in the same skillet until tender; stir in white wine. Bring to
boil, then stir in Dijon mustard. Simmer for a few minutes, then
pour the sauce over the liver.
Makes 4 servings.
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