Beef liver in mushrooms and mustard creamy sauce

We like liver in our family although each one has a favourite... Mine is the beef liver and here we have an easy but delicious recipe to enjoy along with a rice pilaf or mashed potatoes

Adapted from a recipe leaflet
of the Greek dairy company "NOYNOY"

Ingredients (for 4 people):

600gr. of beef liver, cut in medium strips

500gr. of white small mushrooms, cut in thin slices (or cut in half)

3 tbsp of olive oil

1 yellow onion, grated

1 small glass of white dry wine

140ml of single cream

1 tbsp of mild mustard (optional -my addition)

salt

pepper

pinch of dried oregano (optional -my addition)

Method:

In a spacious non-stick frying pan warm the 2 tbsp of the oil in medium heat and sauté the onion until it is translucent, stirring with a wooden spoon.

Add in the pan the liver and fry until it starts getting coloured. *** Don't overcook the liver because it will get tough. Transfer with a slotted spoon on kitchen paper and leave aside.

Add the rest of the oil in the pan and sauté the mushrooms until their juices are evaporated and get soft. When they are ready, transfer the liver back into the pan and pour over with the wine.

Allow the alcohol to evaporate and add in the pan the single cream and the mustard, gently stirring with the spoon to dissolve properly. Turn the heat to medium-low and leave the food to simmer for a few minutes. Season with salt and pepper, sprinkle with the oregano in the end and stir.

Serve immediately while the food is still hot.