Beef liver pate

The original taste of your favorite pate! No man can resist! This pate is well stored in the refrigerator for up to 2 weeks. Before use, when you take a small portion, you can add herbs to taste: green onions, fresh dill, parsley or cilantro. Who likes what. We try everything in turn. Liver pate from beef liver turns out to be tender, very satisfying. At the same time, there is absolutely no fat. If it seemed too dense to you, you can add softened butter. The taste will not suffer from this at all.

Lyudmila

Recipe author

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Composition / ingredients

Servings:

Beef liver

Lard (pork, try to choose without meat layers)

500

Carrot

400

Onion

400

Bay leaf

Peppercorns

Ground black pepper (without slide)

Vegetable oil

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 61 % 22 g

Carbohydrates 14 % 5 g

250 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
That's all we'll need.
Step 2:
Cook the liver, lard for 1.5 hours and do not forget to put bay leaf, peppercorns and ground pepper.Salt everything thoroughly.
Step 3:
The carrots were peeled, because I had a large one, I cut it so that it would probably boil in 20 minutes.
Step 4:
Boil the carrots until tender
Step 5:
Peeled the onion.
Step 6:
Cut.
Step 7:
Pass the onion.
Step 8:
Chopped liver with bacon, onions and carrots with a blender.
Step 9:
Bon appetit to everyone!

Clean the liver from the film and fatty inclusions and lower it into boiling water with a whole piece. In the same place, lower a piece of fat, peeled from the skin. Add bay leaf, pepper and peas. Add salt to the broth. After boiling, remove the foam and cook for at least 1.5 hours. Boil also for 20 minutes . carrot. Saute onions for 3-4 minutes, add carrots grated on a coarse grater to it and fry for another couple of minutes.

All components: boiled liver and lard, fried onions and carrots - pass twice through a meat grinder, add allspice. Mix everything well.

Here is the pate and ready. Enjoy your meal.
Don't be lazy, make sandwiches today on toast, tomorrow in tartlets. And if you put a fresh or canned cucumber on top, I assure you, they will definitely say "Thank you"!
There is a pate left - put it in a container and in the refrigerator.