2 lbs sliced beef liver
1 ½ C milk
¼ C butter (divided)
2 large onions, sliced thinly
2 C flour
Salt & pepper to taste
Rinse the liver under cold water and place in a bowl. Pour in enough milk to cover and let stand for 1 – 2 hours.
Melt 2 tbsp butter in a large skillet over medium heat. Sauté the onion slices until soft. Remove onions and melt remaining butter in the skillet. Add the salt & pepper to the flour and place in a shallow dish. Drain milk from liver and coat the liver with the flour mixture.
When the butter has melted, turn the heat up to medium-high and placed the liver in the pan. Cook until brown, turn the liver and brown on the other side. Add onions and reduce heat to medium. Cook for about 5 minutes.