Ingredients:
• 500 g. U.S. Beef liver, sliced
• 1 cup green beans, sliced and cooked
• 1 cup carrots, peeled and sliced
• ¼ cup beef stock
• 8 button onions, peeled
• 2 celery stalks, cut into 5 cm long slices
• 3 tbsps. vegetable oil
• 1 tsp. paprika
• ½ tsp. allspice
• Salt to taste
• Yogurt and plain rice to serve
• Celery leaves to garnish
Preparation:
Heat 2 tablespoons oil in a pan over medium heat. Add green beans, carrots and celery. Stir vegetables for 3 minutes. Pour stock and cook for 3 more minutes. Season U.S. beef liver slices with paprika, allspice and salt. Set aside for 3-4 minutes. Heat remaining oil in a pan and brown liver slices on both sides. Add to vegetables and cook until heated through.
Serve liver-vegetable sauté with yogurt and plain rice. Garnish with celery leaves.