Beef Liver In Cream Sauce

Slice beef liver to bite size pieces; place in a bowl, put enough water to submerge liver, add lemon and mix well.

Allow to marinade for 30-60 minutes. This will draw out blood, eliminating extra flavour, and will separate the gritty pieces so that it comes out clean and appealing after cooking. There is going to be a bunch of stuff floating in the marinade.

Rinse the liver really well under running water until the water is clear.

Saute onion in tallow until golden and the liquid is gone. The pan should be fairly dry.

Add beef liver, and saute on medium until it starts to brown just a little, about 5-8 minutes.

Add sour cream, pickle juice, salt, pepper, and mustard, if using. Mix well. Saute for 5 minutes.

Serve immediately