Liver with mustard and balsamic sauce

[Harvey]

Liver with mustard and balsamic sauce Ingredients: 2 tablespoons of- mustard- 1 tablespoon of- balsamic vinegar- 0.5- onion- 1 tablespoon of- flour- 1 tablespoon of- olive oil- 10 g of- butter- 1- liver (beef or other)- 0.5- cube of beef stock.
Utensils： 1 frying pan - 1 brush - 1 salad bowl 1 wooden spoon 1 pitter 1 kitchen scales -

Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Prepare your liver by flouring it on both sides.


Phase 2
Start heating your pan over high heat with olive oil anda little butter.


Phase 3
Add the chopped onion, fry it then set it aside.


Phase 4
Brown the liver (time varies depending on the size of the piece), then set it aside.


Phase 5
Add the beef stock cube, and pour 10 cl of water, mustard and balsamic vinegar into the pan, mixing. Leave to simmer for a few moments, and return the liver (over medium heat).


Phase 6
Do not hesitate to mix everything regularly so that the sauce does not burn at the bottom of the pan and turn the liver.


Phase 7
Wait for the sauce to thicken (but not too much, it should keep a slightly liquid appearance).


Phase 8
With parmesan pasta, the sauce and liver are delicious!