Ingredients:
1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to the same size as the beef
1 can liver spread
6 cloves garlic (minced), 2 medium onions (diced)
2 big red peppers (diced), 2 big green peppers (diced)
2 medium-sized potato (quartered)
2 carrots (cut into cubes)
2 cups pitted green olives
2 pieces chili pepper (minced)
1/2 cup olive oil
1 pack tomato paste
¾ cup all-purpose cream
¾ cups freshly-grated parmesan cheese
pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon breadcrumbs in little water
1. In a casserole, saute garlic, onion, carrot, potato and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock, the liver spread and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted bread crumbs.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot
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