Liver in Mustard Sauce
Sautéed beef liver served with a white wine and Dijon sauce flecked with chopped green onions.
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. Sauté over high heat in butter. Remove the liver and keep warm.
- Sauté 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.