Veal Liver, Mushroom Sauce, Red Wine and Pancetta | Quebec Veal

Ingredients

• 4 slices of Quebec Veal liver, 150 g (1/3 lb) each
• 15 ml (1 tbsp) canola oil
• 1 package of diced cooked pancetta (175 g)
• 227 g (8 oz) Paris mushrooms chopped
• 1/2 small red onion minced
• 80 ml (1/3 cup) red wine or beef broth
• 1 1/2 containers of demi-glace sauce (300 ml each)
• 10 ml (2 tsp) chopped fresh thyme
• 125 ml (1/2 cup) 15% cooking cream
• 10 mL (2 tsp) wholegrain mustard
• Salt and pepper to taste
• 80 ml (1/3 cup) all-purpose flour
• 30 ml (2 tbsp) butter