1/4 c. butter
1 tsp. salt
1 tsp. pepper
2 med. sliced onion
4 lg. slices beef liver
1/4 c. sherry
1/2 c. flour

Saute onions in butter; season with salt and pepper. Remove from skillet and marinate onions in sherry while cooking liver.

Dredge liver in flour. Fry to a golden brown in butter on both sides. Pour in marinade; let simmer until tender, about 10 minutes.