2 pounds calf liver
2 large onions
Garlic and onion powder
I soak mine in milk for about 6 hours. (It takes away some of the strong flavors) Drain and pat dry with paper towels.
Season with salt and pepper, lightly flour then fry a couple of minutes on each side. (I use bacon grease.)
After you fry all of the liver, in the same pan sautee a couple of large sliced onions until they are translucent.
Add beef stock and season to taste.
Place liver back into the pan cover and cook on med-low for about 15 minutes.
The flour that you fried the liver with will cook down and thicken the stock and pan drippings to form the gravy