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Liver in Mustard Sauce

2 1/2 pounds beef liver, sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
1 cup green onion, chopped
1 cup white wine
1 tablespoon prepared brown mustard

1. Sprinkle sliced beef liver with salt and pepper. Saute over high heat in butter. Remove the liver and keep warm.
2. Saute chopped green onions in the same skillet until tender; stir in white wine. Bring to boil, then stir in prepared brown mustard. Simmer for a few minutes, then pour the sauce over the liver.

Makes 4 servings.