Fried liver with orange sauce

500 g Beef liver

1 h. l. Mustard

2 Art. l. Vegetable oil (for frying)

Salt (to taste)

Pepper (to taste)

Ginger powder (to taste)

2 pcs. Orange

2 Art. l. Flour (for breading)
some flour to choose? we'll show

100 ml Dry white wine

50 g Butter (for the sauce)

Purified from the liver ducts and films, cut into slices about 1 cm thick, repel through the film and lubricates mustard on both sides.

Paniruem in flour.

Fry (a couple of minutes on each side) with vegetable oil to form a light-brown. Fry on a fairly high heat.

Sprinkle with salt, pepper, ginger and fry for a few minutes on low heat. Ready liver we shift into another bowl.

In a frying pan, add the liver where the roasted half a glass of water, mix oil with water and all this filter.

Add to the resulting liquid butter.

Oranges are clean. One of them squeeze the juice, another cut with a sharp knife into thin slices.

In the liquid from cooking add the orange juice.

Add the wine, put on the stove to heat.

When the sauce comes to a boil add almost 1 -2 tbsp of flour to thicken and give disclaim ognya.Dobavlyaem orange slices.

Ready liver spread on a dish, pour the sauce and serve!

From Suhl