Fried Liver and Onions

Take a bowl.
Wash and cut the liver into bite-size, about 5 cm strips.
Pour milk and vinegar into the bowl, add all the liver, and leave it for half an hour. This will help remove the bitterness from the liver and make it soft and tender.

After half an hour, transfer the liver to a colander. When all the liquid drains off, dry the pieces with a kitchen towel.

In the skillet, put half of the butter and 1 tbsp of olive oil. Fry the onion, sliced into half-rings or as desired, until golden brown. Remove the onion from the pan and put it on a plate.

Add the remaining oil to the pan and fry the liver pieces for about 7 minutes. Don't let the oil burn, and remember to add olive oil or any other oil if necessary. Add all the spices: salt to taste, pepper, and garlic. Note: If you are cooking beef liver, increase the cooking time to 15-20 minutes (covered with a lid).

Return all the onion and its juices to the pan.
Stir to combine all the flavors, and let it simmer for another 1-2 minutes (covered). Do not overcook the liver, or it will become tough. It's better to undercook it and turn off the heat a minute or two earlier. Cover it with a lid and leave it on the hot stove. The steam under the lid will finish cooking the liver.

Serve immediately, while hot.
Enjoy!