Liver and onions

 Ingredients 

• 2 pounds sliced calves or beef liver (I prefer it thinly sliced)

• 1-1/2 cups milk, or as needed

• 1/4 cup butter, divided

• 2 cups sweet onions, thinly sliced

• 1 cup all-purpose flour, or as needed

• salt and pepper to taste

• Gravy

• 2 tablespoons butter

• 2 tablespoons all purpose flour.

• 1 cup beef broth

• salt and pepper to taste

Directions

• Gently rinse liver slices under cold water and place in a medium bowl (cut into smaller pieces if desired). Pour in enough milk to cover. Let stand (about an hour) while preparing onions.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion slices, sprinkle lightly with salt, and saute them in butter until soft and caramelized.
• Remove onions from the pan and melt remaining butter in the skillet.
• Season the flour with salt and pepper and put it in a shallow dish or on a plate.
• Drain milk from liver and coat the slices in the flour mixture. Gently tap off excess flour.
• On medium-high heat, cook the floured slices until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions on top of liver slices, reduce heat and finish cooking to your taste. Cut a slice of lives with a knife to check level of done-ness. BE CAREFUL NOT TO OVERCOOK!
• Remove the liver and onions to a plate, cover with foil to keep warm.
• On medium-low, scrape up the bits and pieces from the bottom of the pan. Add 2 tablespoons butter to the pan, melt, then sprinkle with 2 tablespoons all purpose flour. Whisk the flour and cook for a minute or two.
• Slowly add 1 cup beef broth or stock, whisking constantly. Cook until thickened. Add salt and pepper to taste.