Beef liver Stroganoff with chanterelles and celery stalks
A source of high-quality protein, vitamins A and B12, as well as minerals such as iron and zinc. The dish has a rich flavor thanks to mushrooms and aromatic herbs, making it perfect for maintaining energy and health.
Roman Klymenko
15 years on low-carb nutrition
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.
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