Beef liver Stroganoff with chanterelles and celery stalks

Beef liver, Almond milk (unsweetened), Celery, Chanterelle mushrooms, Almond paste, Ghee, Arugula, Dill, Fresh thyme (thymus), Sage, Coriander (cilantro seeds), Table salt, Black pepper

Slice: 10 min. Fry: 10 min. Braise: 7 min. Braise: 3 min.

Chop the celery stalk (50 g) into small pieces and sauté them in clarified butter (2 tbsp) until soft. During the frying process, add coriander (1/3 tsp), and also season with salt and pepper to taste.

When the celery becomes soft, add chopped dill (2-3 sprigs), sage (1-2 leaves), and almond urbech (2 tbsp).

Then pour in almond milk (100 ml) and add the chanterelles cut into quarters (40 g). Simmer the mixture over medium heat for 5-7 minutes, stirring occasionally.

After that, add the beef liver cut into thin strips (100 g) and chopped arugula (20 g).

Thoroughly mix all the ingredients and continue cooking over medium heat until the liver is fully cooked, which will take about 2-3 minutes.