Beef Liver in Mustard Sauce

READY IN: 15mins
Top Review by Gerry sans Sanddunes

As there are so few interesting things to do with liver, this recipe is a splendid discovery. Personal "gilding" involved cutting the liver into 1-inch squares before frying, and blending-in a cup of sour-creme after adding the mustard. We'll eat this again at our house.

Ingredients Nutrition


  1. Salt and pepper liver.
  2. Saute over medium to high heat in the margarine (oleo).
  3. Remove liver and keep warm.
  4. Pour off some of melted oleo.
  5. In what is left, saute shallots until clear or tender.
  6. Add white wine.
  7. Bring to boil.
  8. Add mustard and blend into mixture.
  9. Stir and simmer for a few minutes.
  10. Put liver on platter and pour sauce over it.

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