Wash the liver in water and cut it into large bite-sized pieces, remove excess fat or blood clots, wash again with water, and drain in a sieve.
Heat butter in a pan, and saute the liver from step 1. Add the ★ seasoning ingredients once the liver has changed color.
Continue boiling it down while shaking the pan from time to time and ladling the sauce on top (Remove scum that comes out.)
Turn the heat off once the sauce has boiled down and thickened, coat the liver evenly in the sauce, let cool, and enjoy!
It tastes better once it has cooled and the flavoring has soaked in.
Please be sure to use butter when sautéing the liver. You can't get the same rich flavor if you use oil!
Story Behind this Recipe
This is a recipe I came across when I had anemia during pregnancy. I hated liver up until then, but I was able to resolve that problem with this recipe. I've loved it ever since. Many other liver-haters have given this rave reviews, saying they can eat liver when it's cooked like this!
Don't completely evaporate the juices, but turn off the heat when it has thickened on the bottom of the pan! They won't shine up if you don't boil them enough, but the sauce will burn and become smelly if you over-boil it. It really will burn even in the residual heat and the rich and delicious sauce that you went through all that trouble to make will have been for nothing, so be careful!