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