Sunday Dinner - Liver and Onions

1 pound of calves or beef liver, 1/4 in thick, cut into thin strips
2 medium onions, sliced
3 tbs beef bouillon
Seasoned salt
Pepper
Grated Parmesan or Romano cheese


Remove veins and outer skin of liver and wipe with damp paper towels before cutting into strips.

Coat a skillet with nonstick vegetable spray. Saute onions in bouillon until transparent. Add liver strips, salt and pepper, and cook, stirring, until liver is browned (about 3 min).

Sprinkle with grated cheese before serving. Serves 2 to 3.