Beef Liver Pâté with Carrot and Onion
Description
The recipe won't take much time. Beef liver is quite tough on its own, so it needs to be soaked in milk or pounded before cooking. This recipe is good because it doesn't require extra time, and you can enjoy the excellent taste very soon. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Divide the package of butter into 2 parts; leave one at room temperature.
- 2
Step 2
2. Cut the second portion of butter into small pieces and add it to the skillet.
- 3
Step 3
3. Rinse the liver thoroughly and drain it in a colander to remove all excess moisture, then cut it into pieces.
- 4
Step 4
4. Place the skillet over the heat. When the butter melts, add the liver.
- 5
Step 5
5. Fry it for about twenty minutes.
- 6
Step 6
6. Meanwhile, peel, wash, and grate the carrots on a coarse grater.
- 7
Step 7
7. Add it to the skillet with the butter and liver, then peel the onion, dice it, and add it to the skillet as well.
- 8
Step 8
8. Mix everything and simmer for a few minutes, then add the bay leaf and simmer until fully cooked.
- 9
Step 9
9. Let the vegetables and liver cool slightly, then run everything through a meat grinder (a blender works too—either is fine).
- 10
Step 10
10. After mincing, add salt and pepper, as well as a piece of softened butter, and mix.
- 11
Step 11
11. Whisk everything with a mixer, transfer to a container, and refrigerate.
- 12
Step 12
12. Serve the finished pâté in a bowl, or spread it on sandwiches — whichever you prefer!