1 1/2 lb. thinly sliced calf liver
3 onions, thinly sliced
1/2 c. flour
Salt, pepper, and garlic powder
1/2 c. cooking oil
1 c. water

Season liver and roll in flour which has been lightly seasoned. Heat oil in heavy skillet. Brown liver on both sides. Add onions and simmer in covered skillet over low heat. Gradually add small amount of water. After 10 minutes, add more water. After another 10 minutes, add remainder of water. Cook until gravy thickens. Salt to taste; stir often.