10 to taste flour, for dredging 10 teaspoons black pepper 5 teaspoons salt 30 tablespoons extra virgin olive oil 15 lbs beef liver, sliced 10 -20 onion, thinly sliced 10 cups beef broth

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.