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Recipe Name: Liver With Mustard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Beef liver, sliced 1/2"
1 Tablespoon(s) Butter
1 Tablespoon(s) COOKING OIL
1/2 Cup(s) Flour
1/2 Cup(s) Beef stock
2 Tablespoon(s) Dijon mustard
3/4 Cup(s) Whipping cream
Heat butter and oil over high heat in large frying pan until foam
beginsto subside. Sift flour onto large plate and dredge liver in
flour. Sauteliver for two minutes on each side, regulating heat to keep
butter andoil very hot, but not burning. Remove liver to holding plate.
Add stockto pan and boil down rapidly until reduced by half. Add cream
and boiluntil thickened to coat spoon nicely. Off heat, whisk in the
Dijonmustard. Spoon sauce over liver and serve.Recipe By : Robert
BostonFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 511
Calories From Fat: 268
Total Fat: 30.3g
Cholesterol: 519.7mg
Sodium: 443.7mg
Potassium: 499.5mg
Carbohydrates: 21.8g
Fiber: <1g
Sugar: <1g
Protein: 36.7g

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