2 tsp. butter
10 oz. beef liver, cut into 1x3 inch strips
1 c. onions, thinly sliced
2 med. tomatoes, blanched, peeled and cut into wedges
1 tsp. salt
1/4 tsp. pepper

In a 12 inch non-stick skillet, heat butter over medium heat until bubbly and hot. Increase heat, add liver and onions and saute, stirring occasionally, until liver is browned and onions are tender, about 5 minutes. Reduce heat and add tomatoes, salt and pepper. Cook, stirring occasionally, until tomatoes are heated.