Sauteed Calf's Liver Smothered with Onions

• 1 cup all purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 8 1/2-inch-thick slices calfs liver
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 1/2 cup beer
• 2 pounds onions, sliced

1. Combine flour, salt, and pepper in medium bowl.
2. Coat liver with seasoned flour, shaking off excess.
3. Heat oil in heavy large skillet over medium-high heat.
4. Saute liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium.
5. Transfer liver to plate; tent with foil.
6. Melt butter in same skillet over medium-high heat.
7. Add beer and bring to boil, scraping up browned bits.
8. Add onions; simmer until tender, about 15 minutes.
9. Season with salt and pepper.
10. Divide liver among 4 plates.
11. Top with onions.

flour, salt, ground black pepper, calfs, vegetable oil, butter, beer, onions

Taken from www.epicurious.com/recipes/food/views/sauteed-calfs-liver-smothered-with-onions-105550 (may not work)