Liver and Onions with Gravy

INGREDIENTS:

Flour, for dredging
1 teaspoon black pepper
1⁄2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1⁄2 lbs beef liver, sliced
1 -2 onions, thinly sliced
1 cup beef broth


DIRECTIONS:

Place enough flour in a large bowl to coat the liver. Add salt and pepper.

Slice liver and dredge in seasoned flour.

Place olive oil in a large skillet and brown both sides of the liver over medium high heat.

Place sliced onions in the skillet with the liver.

Pour beef broth on top of liver and onions.

Cover and simmer on low until onions are tender and broth forms a nice gravy.

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