1 lb. beef or calves liver
2 lg. onions, sliced
Fat as needed
1 tbsp. flour
Salt, pepper, and paprika
1/4 c. dry wine or beef broth

Broil liver. Saute onions until golden. Remove from skillet. Dredge liver in flour. Brown quickly on both sides over medium high heat. Spoon onions over liver. Add wine or broth. Cook several minutes over low heat.