1 lb. beef liver, skinned and deveined
1 stalk celery
1 medium onion
1 medium green pepper
1 clove garlic, crushed
1 (16 oz.) can stewed tomatoes
1 teaspoon sugar
1/4 cup water
dash of hot sauce or pepper
Cut liner in strips, flour and fry in oil until done. Remove liver from frying pan. If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary). When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.