Fried Liver With Mustard Sauce Recipes

MUSTARD FRIED CHICKEN

Steps:

• Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
• Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

PAN-FRIED LIVER AND ONIONS WITH BACON

Steps:

• In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour. Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm. In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes. Serve with crispy onions, mashed potatoes and carrots.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE

Steps:

• Rinse the liver; pat dry with paper towels.
• Season both sides with salt and pepper.
• Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
• Heat the oil in a large skillet over high heat.
• When the oil is hot, lay the liver slices in the pan.
• Sear 3 to 4 minutes; carefully turn.
• Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
• In the same skillet over medium heat, melt the butter.
• Add the shallots; cook, stirring, 3 minutes.
• Add the vinegar; cook until almost evaporated, 2 minutes.
• Add the wine; cook, stirring, 3 minutes.
• Add the stock; cook until almost evaporated, 4 minutes.
• Stir in the cream and simmer until reduced by half, about 6 minutes.
• Stir in the mustard, parsley and tarragon.
• Season to taste with salt and pepper.
• Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

BEEF LIVER IN MUSTARD SAUCE

Steps:

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

PAN-FRIED LIVER

Steps:

• HowToStep
• Transfer the liver to warmed plates, spoon over the onions and sauce and top with the pancetta.
• https://makeitscotch.com/recipe/pan-fried-liver-and-bacon-with-caramelized-red-onions/
• https://makeitscotch.com/wp-content/uploads/2012/05/RC_L183_LIVER-AND-BACON-1-scaled.jpg

FRIED LIVER WITH MUSTARD SAUCE

Steps:

• 1. Cut liver into serving pieces and pat dry with paper towels. Combine soy flour, salt, pepper, and paprika in a pie plate. Dip liver in mixture to coat both sides well. 2. Heat butter and vegetable oil in a heavy skillet. Sauté garlic until golden. Add liver and brown quickly, about 2 minutes for each side. Remove to a warm platter and keep warm while preparing sauce.Mustard Sauce:*Melt butter in the same skillet and stir in onion sauté until cooked through. Mix together water, cornstarch, Worcestershire sauce, and mustard. Blend mixture into skillet and cook, stirring, for 2 minutes. Add pickle and cook 1 minute. Add liver to sauce and heat through. Serve immediately.