Liver in sauce

At the very beginning, I clean the liver of tendons, membranes and blood vessels - this is a key step to make it soft and without bitterness. Then I cut it into slices that are not too thick.

In a bowl I pour flour, add salt and pepper and mix. I coat each slice of liver in this mixture. I find that this makes the liver more crunchy.

I cut the onion into feathers and fry it in butter in a skillet until it turns golden brown.

I added the liver slices to the pan and fried them on both sides for about 3 minutes.

Then I pour in the broth and add mustard. I mix everything together, season to taste with salt and pepper, and then stew for about 15 minutes.

Finally, I add cream and cook for about 5 more minutes. During this time the sauce should thicken.