Smothered Liver and Onions

5 med. onions, sliced

3 tbsp. fat

1 lb. thinly sliced beef liver

2 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

3/4 cup water


Cook onions in 1 tablespoon of hot fat until golden brown; remove. Cut away membranes and large tubes from liver. Dredge with flour, salt and pepper, mix together. Fry in remaining 2 tablespoons of hot fat until browned on both sides. Add onions and water; cover and simmer for 1/2 hour or until liver is tender. Add more water, if necessary, to prevent sticking.