Hi Helen, I love liver and onions, and here is how I prepare mine.

LIVER AND ONIONS

1 package calf liver (about 4 pieces)
3/4 cup flour, divided use
salt and pepper to taste
2 large onions, peeled and sliced into rings
3 Tbsp butter, divided
1 cup water
1 beef bouillon cube

In a shallow dish combine 1/2 cup flour and salt and pepper.

In a large skillet, heat 2 Tbsp butter. Dip each piece of liver into the flour mixture and coat well. Place into hot butter and fry until lightly browned on each side. Add remaining butter and onions.

Dissolve bouillon in water and mix water with 1/4 cup flour and shake or stir to combine and remove all lumps. Pour over liver and onions. Let simmer 15 minutes or until onions are tender. Taste and add any salt and pepper needed.

*Note: If gravy is too runny, mix a little more flour with water and add to mixture. If it is too thick simply add a bit of water to the pan.