Beef Pâté
Description
Suitable for both holidays and everyday meals. Homemade pâté is one of the most delicious appetizers. The highlight here is bacon—it adds a distinctive flavor and texture. Divide the finished pâté into small containers and store in the refrigerator. You can experiment with spices, herbs, and heat. Even if you don't like liver, you'll definitely love this pâté. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Wash the liver and place it in a jar, container, or any vessel. Cover the liver with milk and refrigerate overnight to remove its characteristic odor.
- 2
Step 2
2. Separate the bacon into slices and place on a hot skillet, fry until crispy, and transfer to a paper towel.
- 3
Step 3
3. Drain off the accumulated fat, but leave a couple of spoonfuls. Peel the onion and garlic, chop finely, return the pan to the heat, add the onion and garlic, and sauté until done.
- 4
Step 4
4. Transfer the vegetables from the skillet to the blender bowl.
- 5
Step 5
5. Remove the liver from the milk, drain in a colander, and rinse. Then pat dry thoroughly with paper towels.
- 6
Step 6
6. Heat the skillet with the bacon fat and place the liver on the sizzling fat. Finely chop the fresh herbs and sprinkle with half of them.
- 7
Step 7
7. After a couple of minutes, turn the liver over and sprinkle the remaining herbs on the other side.
- 8
Step 8
8. Transfer the liver with herbs to the blender bowl with the onion.
- 9
Step 9
9. Process the contents of the bowl to a paste-like consistency, season with salt and pepper.
- 10
Step 10
10. Add the bacon and a couple of drops of the rendered fat to the minced liver.
- 11
Step 11
11. Turn on the blender, but do not blend completely so that large pieces of bacon remain.
- 12
Step 12
12. Transfer the pâté to a small container and chill it in the refrigerator; if you want to keep it longer, put it in the freezer. Store the pâté for about 1 month.