2 tsp. butter
10 oz. beef liver, cut into 3 x 1 inch strips
1 c. thinly sliced onion
2 med. tomatoes, blanched and peeled and cut into wedges
1 tsp. salt
1/4 tsp. pepper
Fresh chopped parsley

In a 12 inch non-stick skillet, heat the butter over medium heat until bubbly and hot. Increase the heat and 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 thoroughly heated. Serve garnished with parsley.