1 1/2 lbs. beef, lamb or calf liver, cut in cubes or strips
1/2 c. flour
1/2 tsp. pepper
1 tsp. salt
1/3 c. olive oil
2 med. onions, thinly sliced

Coat liver in mixture of flour, salt and pepper and set aside. Cook onions in olive oil until tender. Remove onions from pan and add liver. Brown liver on both sides over medium heat. Add onions in pan with liver and add 1/2 cup marsala wine. Bring to boil, cook 1 minute and serve. Do not over cook. (You may add 8 ounces drained mushrooms with the wine.) Serves 4 to 5.