- 4 tablespoons butter
- 3 large onions or 6 medium onions, thinly sliced
- 1/4 cup sherry (optional)
- 1 pound La Cense Beef Liver, cut into 4 (4-ounce) pieces
- A splash of olive oil
- Freshly ground black pepper
- 1 cup flour
Season both sides of the liver with salt and pepper. Season the flour with salt and pepper as well. Dredge the liver in the flour coat completely, but make sure to shake off excess flour. In a large skillet, over medium heat, melt 2 tablespoons of butter and add a bit of olive oil. When the butter is hot, add the liver. Cook for 2 minutes on each side. Remove from the pan and set aside. Over a medium heat, melt 2 tablespoons of butter. Add the sliced onions. Season with salt and pepper. Sauté until soft about 5 minutes; add sherry and let it evaporate. Serve over liver. Enjoy!