1 1/2 lb. sliced beef liver
Salt and pepper
1/2 tsp. oregano
Flour
3 tbsp. butter
2 med. onions, thinly sliced, separated into rings
1 to 2 lb. pkg. of summer vegetables, frozen

Cut liver in several pieces, sprinkle with salt and pepper and oregano. Coat lightly with flour shaking off excess. Set aside. In large frying pan heat 2 tablespoons of butter over medium heat. Add onions. Cook until onions are limp, stirring frequently. Mix in summer vegetables.

Remove the vegetables and onions, add remaining 1 tablespoon of butter. Quickly brown liver well on both sides 2 1/2 to 3 minutes per side. Place liver on warm platter and keep warm. To pan add vegetables. Cook, stirring until reheated. Add salt if needed. Spoon vegetables over and around liver. Serve with baked potatoes or noodles.