|Calf liver||1 Pound, cut into 8 equal slices|
|Seasoned flour||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Dry sherry||1⁄2 Cup (8 tbs)|
Wipe liver slices with a damp cloth or paper toweling.
Dredge in seasoned flour.
Melt butter in a medium skillet and add chopped onion.
Saute until golden.
Add liver slices and saute 2 to 3 minutes over medium high heat.
Turn slices and saute 1 more minute or until juices run pink and the second side is browned.
Remove to a serving platter.
Add sherry to pan drippings and swirl to deglaze the pan.
Simmer until sherry is reduced by one-third and sauce is slightly thickened.
Pour sauce over liver to serve.