Beef Liver and Onions in mustard relish sauce
|12 ouncesBeef Liver|
|1/2 cupHeavy cream|
|1 tablespoonExtra virgin olive oil|
|1/2 cupAll purpose flour|
|Salt and pepper to taste|
|1 cuponions; chopped|
|2 tablespoonsDijon mustard|
|2 tablespoonsWorcestershire sauce|
|Corn starch as needed|
|2 tablespoonspickle relish|
Beef Liver and Onions in mustard relish sauce Preparation
Rinse beef liver in cold water and place in medium bowl.
Add heavy cream to cover liver. Place in fridge and soak for 60 minutes. This will remove the bitter taste from the liver.
After soaking liver, add olive oil and butter to a heavy skillet and heat. Combine flour, salt pepper, and paprika in a pie plate. Remove liver from heavy cream (save cream), shake and dip both sides into flour mixture to lightly coat. Add to skillet and brown each side for 2-3 minutes (thicker cuts may take longer). Remove from skillet cut into bite size pieces and set aside.
In same skillet add additional butter and onions and saute onions. When onions are cooked add mustard, Worcestershire sauce and mix well. Add 1/4 cup of used heavy cream and bring to a boil. If thicker sauce is needed and 1/4 to 1/2 tablespoon of corn starch mix with 1 tablespoon of cold water. Then add pickle relish and cut liver, heat for an additional minute then serve.
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