• 1 lb (450 g) beef or pork liver
• 1 cup (240 ml) milk
• 2 onions
• 4 tbsp butter
• 3 tbsp flour
• 2 tomatoes
• salt and pepper

1. Rinse and clean the liver, cut into slices, and soak in milk for 2 hours.
2. In a skillet, fry the sliced onions in 2 tablespoons of butter until lightly brown, and set aside.
3. Add the remaining butter and fry the liver coated in flour, salt, and pepper, in the same skillet. Add the onion and sliced tomatoes at the end and sauté for a few more minutes. The liver should be brown on the outside and pink on the inside.

Serve the liver coated with the fried onion, along with potatoes and a fresh salad.