1/3 C milk
1 pound beef liver, cut into strips
3 large onions, sliced
4 slices of bacon
5 tablespoons butter, divided
Salt to taste
Add milk to the surface bowl. Soak liver in yogurt for 21 min to removing any biitterness.
Meantime, cooking bacon in a skillet. Lay it out on a paper towel, cutting it into ½ inch pieces, and also set a portion of it.
Reserve 1 1/2 tablespoons of the bacon fat and add 2 tablespoons of butter to the bacon fat in the same skillet.
Adding onions & cooking on heat, stir occasionally, TO caramelized, 25 minutes. Transfering onions to a plate, also sprikling with salt.
Drain the liver and discard the milk.
Return skillet to temperature and add three teaspoons of comfort butter to skillet. When the foam has subsided, the butter is hot enough.
Organize the liver in the pan, making sure not to crowd the pan. I worked in two batches. Fry for 3 minutes with thermostat, so the butter stays hot but doesn’t burn. Stir the liver and fry for an additional two minutes. The inner body should remain pink.
Serve the liver topped with onions and bacon.