2 lg. onions, quartered & sliced thinly
2-4 tbsp. peanut oil
1 bay leaf
Salt & Pepper
1 lb. baby beef liver
1-2 tbsp. butter
2 tbsp. vinegar

Using a non-stick skillet, heat 1 tablespoon of the oil (use 2 tablespoons for uncoated skillet), over medium high heat and add the onions, bay leaf, salt and pepper. Cook, stirring occasionally, until onions are golden brown, about 20 minutes. Remove pan contents to a bowl and keep warm.

Meanwhile, cut the sliced liver into strips about 1/2" wide and about 2" long. After removing onions from skillet, add another tablespoon of oil (more if needed) to the skillet, turning the heat up to high. When the oil is very hot, almost smoking, add the strips of liver, stirring rapidly and turning the strips so they brown evenly. Cook about 2 to 4 minutes, then drain in a colander. Return the heat to medium high, add the butter to the skillet, add the liver and toss, and add the onions and stir. Add the vinegar, stir briefly to blend and serve immediately, garnished with chopped parsley if desired. This goes well with thin noodles or rice.

Serves 4.