Liver, Onions And Tomatoes - cooking recipe

Ingredients

8 oz. beef, pork, or calf's liver, sliced thin
1 Tbsp. all-purpose flour
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 medium onion, sliced thin
1 medium tomato, peeled, seeded and sliced
1 Tbsp. freshly squeezed lemon juice

Preparation

Combine the flour, salt (optional) and pepper; dredge the liver in the flour mixture.
In a heavy saute pan, heat half of the oil and cook the liver over medium-high heat until just cooked and tender, 1 to 2 minutes each side.
(Do not overcook.)
Remove liver to a serving dish and keep warm.
Add the remaining oil to the pan along with the onion slices.
Cook, stirring, over medium heat until the onions are soft and golden, about 7 to 10 minutes. Add the tomato slices and cook 1 to 2 more minutes.
Return the cooked liver to the pan to reheat.
Sprinkle with lemon juice and serve.