beef liver, rinsed
2 tablespoons butter
1 1/2 cup water mixed with 1/2 teaspoon salt
1 onion, sliced, seperated into rings
1/8 teaspoon pepper
8 oz. cream cheese
In a skillet, brown the liver in the butter over medium heat.
Pour the salted water down the side of the skillet, place the onion rings on top.
Bring to a boil, reduce heat and simmer, covered, 30 minutes.
Remove the liver, stir in the pepper and cream cheese. Cook and stir over medium heat until cream cheese is melted and gravy is thick.
Return the liver to the skillet and toss to coat with gravy.
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