German Beef Liver
Created by dienia b on October 26, 2022
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #39731
Ingredients
- Dredge:
- 1/3 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/8 teaspoon black pepper
- Liver:
- 1 pound beef liver sliced 3/8 inch thick
- 1 tablespoon butter
- 1 tablespoon oil
- Onion:
- 1 cup onion, chopped
- 1 tablespoon butter
- Sauce:
- 1 cup water
- 1 tablespoon cornstarch
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon beef bouillon
- 1 tablespoon dill pickle, chopped
How to Make
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Step 1: In a pie plate
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Step 2: Combine flour, paprika, garlic salt and pepper set aside.
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Step 3: Cut liver into serving size pieces and pat dry with paper towels.
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Step 4: Dip liver in flour mixture to coat both sides.
How to Make
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Step 5: In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness.
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Step 6: Transfer to a platter set aside.
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Step 7: Meanwhile
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Step 8: In skillet
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Step 9: Sauté onion in butter for 5 minutes or until almost tender.
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Step 10: In a small bowl,
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Step 11: Mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes.
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Step 12: Stir in pickle.
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Step 13: Return liver to skillet and heat through