4 slices beef liver
2 tbsp. flour seasoned with salt and pepper
3 tbsp. butter
1 tbsp. oil
1/3 c. beef stock
Few drops lemon juice
Parsley, chopped

Dip meat in flour. Melt butter and oil over high heat. Cook liver until done (about 4 to 6 minutes each side). Remove liver from pan and keep warm on hot platter. Pour off all but 1 tablespoon of pan dripping and add stock; cook very quickly to reduce liquid by 1/2, stirring constantly and scraping the solidified bits from bottom of pan.

Add 1 tablespoon butter. Remove from heat. Add parsley and lemon juice. Pour over meat and serve. Serves 4, about 225 calories each serving.