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1 pound beef liver
5 slices bacon, diced
1 cup sliced onion
1/2 teaspoon salt
1 teaspoon paprika
2 tablespoons whole wheat flour
1 can sliced mushrooms or 4 ounces fresh mushrooms
1/2 cup yogurt
1/4 cup water
1 tablespoon whole wheat flour Meat tenderizer
Tenderize beef liver according to meat tenderizer instructions. Fry bacon in heavy skillet over low heat until crisp, remove bacon bits and drain on paper towels. Add onion to drippings and cook until limp, but not brown. Remove from skillet. Dredge liver in mixture of flour, paprika and salt. Brown lightly in bacon drippings. Sprinkle with remaining flour mixture. Add mushrooms, with liquid, bacon and onion.
Cover and cook slowly until liver is tender. Arrange liver topped with mushrooms, bacon and onion on serving platter.
Blend together yogurt, water and flour, stir into pan drippings. Cook until thickened. Spoon over liver before serving.
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