Calves' or Beef Liver in Mustard Sauce
Nutrition
Calories: 561 kcalCarbohydrates: 43 gProtein: 51 gFat: 39 gSaturated Fat: 19 gCholesterol: 577 mgSodium: 1356 mgFiber: 14 gSugar: 20 gVitamin A: 1681.5 IUCalcium: 76 mgIron: 28 mg
Ingredients
- 1/2 cup flour
- 2 tsp paprika preferably Hungarian
- 2 tsp dry mustard preferably Colman's
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1-1/2 lbs calves' or beef liver thinly sliced, membranes and sinews removed
- About 1/4 cup olive oil
- 3 cups thinly sliced onions
- 1 tsp chopped garlic
- 1/2 lb mushrooms sliced
- 2 tbsp chopped fresh parsley
- 1/4 cup dry sherry or dry white wine
- 2 tbsp Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp butter optional
Instructions
- Flavor Step - Mix the ingredients in a shallow bowl or pie pan. Dredge both sides of the liver in the seasoned flour and shake off the excess.
- Heat 2 tablespoons of the oil in a skillet over medium-high heat and fry the slices, in batches if necessary, adding more oil as needed, for 2 to 3 minutes per side, until the inside is just slightly pink. Cut into a slice to make sure you are not overcooking it. Remove the slices from the pan as they are done and cover loosely to keep warm. Pour off all but 2 tablespoons of oil from the pan. Reduce the heat to medium and add the onions. Cover and cook until soft, about 5 minutes, stirring from time to time. Stir in the garlic and mushrooms and cook for 5 minutes, stirring occasionally. Add the parasley, sherry or wine, and mustard, bring to a boil, and cook until the sauce begins to turn syrupy. Taste for salt and pepper. Add the optional butter if you want a smoother, richer sauce.
- Put the liver back in the pan and rewarm for 30 seconds over medium heat. Serve immediately.