Cut onion into rings or half rings or small - to your taste. Fry it in vegetable oil. Onions should be a beautiful amber color, but fry it up to dry no need!

Fry in another pan on high heat, whole small mushrooms, do it with the intention that mushrooms maximally preserve juiciness! Don't overdry them! Then cooled the larger mushrooms cut into quarters, very small - are left intact.

Liver washed and cut into small pieces, sinewy sections removed. If you want to get the most delicate flavor, you can soak the liver in milk and water 1:1 with a pinch of salt. The water will keep the salt in the tissue, and milk will take away some of the bitterness. Then liver pieces have to dry with paper towel.

Chopped liver thoroughly sprinkle with flour and stir to evenly coat with flour each piece. In a pan heat vegetable oil and put to fry the liver.

Cook the liver on high heat (lid not closing!) about 10 minutes with constant stirring.

In a deep frying pan (a saute pan) put onion, mushrooms and liver. Sprinkle with salt and pepper, part of the salt can be replaced with soy sauce will taste more interesting. Pour the broth (water) and leave to languish under the cover on low heat for about 5-15 minutes. (If the liver of a young animal, it will be juicy and soft without long stewing). The ready dish is served hot.