1 lb Beef liver, sliced

1/2 ts Salt

1/2 ts Paprika

1 tb Vegetable oil

MUSTARD SAUCE: 1 tb Margarine

1 c Water

1 tb Worcestershire sauce

1 tb Chopped dill pickle

1/3 c All purpose flour

1/8 ts Freshly ground pepper

1 tb Margarine

1 Clove garlic, minced

1 md Onion, chopped

1 tb Cornstarch

1 tb Dijon mustard

Cut liver into serving pieces and pat dry with paper towels. Combine flour, salt, pepper, and paprika in a pie plate. Dip liver in mixture to coat both sides well. Heat margarine and vegetable oil in a heavy skillet. Saute 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. For sauce, melt margarine in the same skillet and stir in onion; saute 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. From: Earl Shelsby Date: 10 09 93