1 lb. thinly sliced beef or calves liver
1 med. onion, chopped
1/2 c. water
4 tbsp. butter
2 tbsp. whipping cream
1/2 c. undiluted beef broth
1/8 to 1/2 tsp. salt

Pat liver slices dry on paper towel. Simmer onion in water. Add 1 tablespoon of the butter and cook 15 minutes or until liquid is absorbed. Put into work bowl of food processor or blender. Puree until smooth. Blend in cream.

Heat remaining butter in skillet. Add liver; cook only a single layer at a time over medium to high heat for 1 minute on each side. (You may need to cook liver in 2 or 3 batches.) Remove to heated platter.

Turn heat to high. Whisk in beef broth. Add onion puree; whisk while cooking until smooth and thickened. Season with salt and pepper.