Clean the veal liver and pat it dry with paper towels.

In a shallow dish, combine the flour, salt, and pepper.

Dredge each liver slice in the flour mixture, ensuring it's evenly coated.

Melt the butter in a large frying pan over medium heat.

Fry the liver slices for about 3 minutes on each side, until golden brown and cooked through.

Remove the liver from the pan and place it on a serving plate to keep warm.

Peel and thinly slice the onions.

Quarter the tomatoes.

Add the sliced onions and quartered tomatoes to the frying pan and sauté in the remaining butter until softened.

Transfer the onion and tomato mixture on top of the liver slices.

Pour the milk into the frying pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Season the sauce with salt, pepper, and curry powder (if using), to taste.

Add liquid gravy browner to achieve desired color.

Pour the sauce over the liver and vegetables.

Boil the green beans in lightly salted water until tender, approximately 5-7 minutes.

Arrange the cooked green beans on top of the liver and sauce.

Serve the Danish Inn-Keepers Veal Liver Dish hot with boiled potatoes sprinkled with chopped parsley.