Beef Liver Pâté
Description
To make a tender, tasty beef liver pâté, start by finely chopping all the ingredients. Sauté the vegetables in lard until done. Add the liver and sauté until the liver is fully cooked. Run the mixture through a meat grinder twice. Mix the liver paste with soft butter and serve with vegetables. Happy cooking! The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Wash the liver, pat dry, remove the membrane and any sinews. Cut into small pieces.
- 2
Step 2
Cut the salo into small thin squares and fry over medium heat until it begins to release its fat.
- 3
Step 3
Slice the onion into half-rings and add it to the salo.
- 4
Step 4
Cut the carrots into thin half-moons and add them to the salted fat with onion.
- 5
Step 5
Fry the onion with the carrots and salo until the vegetables are cooked through.
- 6
Step 6
Add the liver to the vegetables and salo, and season it with salt and pepper.
- 7
Step 7
Fry everything until the liver stops releasing blood. Don’t overdo it! The liver should stay tender.
- 8
Step 8
Pass the cooked, cooled liver through a meat grinder twice.
- 9
Step 9
Mix the resulting mixture with soft butter and serve.