My mother used to make it and it was delicious! I’m so glad I found the recipe. Its name seemed perfectly fitting when I made it last night!

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Instructions:

  1. Prepare the liver:   Mix the flour, salt, and pepper in a bag. Cut the liver into 1.25 cm strips and coat them in the seasoned flour.
  2. Cook the onions:   Heat the butter and oil in a pan. Fry the onions until they are soft and glossy. Remove and set aside.
  3. Sear the liver:   In the same pan, melt butter and oil. Add the liver strips and sear them for about 5 minutes, until golden brown. The inside should be slightly pink.
  4. Mix:   Return the onions to the pan with the seared liver.
  5. Prepare the sauce:   Deglaze the pan with the beef stock and white wine. Reduce the liquid until thickened.
  6. To serve:   Pour the sauce over the liver and onions. Garnish with parsley. Serve immediately.

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