Remove the onions from the skillet and set aside.
Add the remaining oil and increase the heat.
Place the liver steaks in the pan—ensuring they do not overlap—and brown them for approximately 2 minutes on each side.
Avoid overcooking at this stage, as prolonged cooking can cause the liver to become dry and tough.
Add the paprika and, if using, the white wine.
Cook for a couple of minutes to allow the liquid to reduce.
Return the onions to the skillet and add the broth.
Stir gently to combine the
