- 1 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 8 1/2-inch-thick slices calf’s liver
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1/2 cup beer
- 2 pounds onions, sliced
- Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
- Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.