Recipe - Fried Liver With Mustard Sauce

1 pound Beef liver, cut or sliced up
One half teaspoon Salt
One half teaspoon Paprika
1 tablespoon Vegetable oil
MUSTARD SAUCE:
1 tablespoon Margarine
1 cup Water
1 tablespoon Worcestershire sauce
1 tablespoon Chopped dill pickle
1/3 cup Allpurpose flour
1/8 teaspoon Freshly ground pepper
1 tablespoon Margarine
1 Clove garlic, minced
1 md Onion, chopped
1 tablespoon Cornstarch
1 tablespoon 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: 100993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini