Beef Liver and Onions in mustard relish sauce

Beef Liver and Onions in mustard relish sauce

Ready in 1 hour 20 minutes

For those that don't like a strong liver taste.


12 ounces Beef Liver
1/2 cup Heavy cream
1 pinch paprika
1 tablespoon Extra virgin olive oil
1 tablespoon butter
1/2 cup All purpose flour
Salt and pepper to taste
2 tablespoons butter
1 cup onions; chopped
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Corn starch as needed
2 tablespoons pickle relish

Original recipe makes 2 Servings



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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Liver and onions in mustard relish sauce

Calories Per Serving: 732 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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