Rinse the liver slices under cold water, and pat dry with paper towels.
In a shallow dish, combine flour, salt, and pepper. Dredge the liver slices in the flour mixture, shaking off any excess.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the liver slices and sear until browned on both sides, about 2 minutes per side. Remove the liver from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced onions and minced garlic, and cook over medium heat until the onions are golden and caramelized, about 10 minutes.
Return the liver to the skillet with the onions. Add the beef broth and bring to a simmer. Reduce the heat to low and cook for an additional 3-4 minutes, or until the liver is cooked through but still tender.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 310 kcal | Servings: 4 servings
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