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!

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