Holiday Favorite: Tender Beef Liver Pate

Tender beef liver pate is a wonderful nutritious dish! I recommend preparing for celebrations. Pate is always the most popular dish on our holiday table; all guests love it.
cook time: 1h 30 min
Gavin Tanner
Holiday Favorite: Tender Beef Liver Pate

Nutrition Facts (per serving)

205
Calories
15g
Fat
6g
Carbs
11g
Protein

Ingredients (12 portions)

Basic:

Onion 2 pc
Garlic 2 clove
Salt to taste
Butter 200 g
Milk (for soaking) 1 cup
Honey 1 tsp
Carrot (large) 2 pc
Vegetable oil (for frying) 0.5 cup
Beef liver 1.2 kg
Herbal mixture to taste
Ground pepper mixture to taste
Cognac 30 ml

Recipe instructions

Step 1

Step 1
Rinse the liver, remove membranes and ducts, cut into large pieces, soak in milk for half an hour.

Step 2

Step 2
Peel the carrots and cut into large pieces as desired.

Step 3

Step 3
Cut the onion into cubes.

Step 4

Step 4
Fry the onion in vegetable oil until transparent. Crush the garlic cloves with a knife and add to the onion.

Step 5

Step 5
Add carrots, fry along with onions. Remove the garlic. Reduce heat, cover and simmer until carrots are soft. Place in a deep bowl.

Step 6

Step 6
Remove the liver from the milk and dry with paper towels.

Step 7

Step 7
Fry the liver in small portions in a hot frying pan on both sides, no more than 2 minutes on each side, otherwise the liver will become tough.

Step 8

Step 8
Pour cognac, add honey to the last portion of liver after frying, evaporate the alcohol. Place the liver in a bowl with vegetables. Salt, pepper, add herbs. Stir and cover with a lid. Let cool slightly.

Step 9

Step 9
Pass through a meat grinder twice.

Step 10

Step 10
Mix soft butter gradually, in portions, with a mixer into the pate when it has cooled.

Step 11

Step 11
The result is a homogeneous mass that needs to be covered with film and put in the refrigerator. Better for the night.

Additional rubrics

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