Ingredients for Beef Liver In Mustard Sauce
- Salt, to taste
- Not found in recipe
- 1 lb beef liver
- 2 tablespoons margarine
- 1 small shallot, chopped
- 1/4 cup dry white wine
- Not found in recipe (recipe uses 1 tbsp Dijon mustard)
- Pepper, to taste
- 1 tbsp Dijon mustard
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How to Make Beef Liver In Mustard Sauce
- Season beef liver slices generously with salt and pepper.
- Melt 2 tablespoons of margarine in a large skillet over medium-high heat. Add the liver and sear for 2-3 minutes per side, until browned.
- Remove the liver from the skillet and set aside, keeping it warm.
- Pour off excess fat from the skillet, leaving about 1 tablespoon of margarine.
- Add the chopped shallots to the skillet and sauté for 2-3 minutes, until softened and translucent.
- Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low, stir in the Dijon mustard, and whisk until smooth and creamy.
- Simmer the sauce for 2-3 minutes, allowing it to slightly thicken.
- Return the seared liver to the skillet and gently coat with the mustard sauce.
- Serve immediately, spooning the sauce generously over the liver.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
0g
Carbs
2g
