Natural Homemade Beef Pâté

Juicy, tender, 100% natural, the most delicious! Beef pate at home will delight you with its excellent taste and natural composition. It does not contain preservatives, flavor enhancers and other harmful food additives, because it is made at home.
cook time: 1h 25 min
Maya Lindell
Natural Homemade Beef Pâté

Nutrition Facts (per serving)

199
Calories
18g
Fat
2g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Onion 100 g
Salt to taste
Butter 130 g
Water 250 ml
Beef 300 g
Carrot 100 g
Vegetable oil 2 tbsp
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to make beef pate at home? Prepare the necessary ingredients. It is better to take young carrots, as they are juicier. Remove the butter from the refrigerator in advance so that it comes to room temperature. Wash the beef pulp, dry with paper towels and cut into medium-sized pieces.

Step 2

Step 2
In a frying pan, heat a tablespoon of vegetable oil and 50 grams of butter — vegetable oil is added to prevent the butter from burning. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Place the meat in a frying pan and fry it over high heat on both sides until golden brown. This is approximately 5 minutes on each side.

Step 3

Step 3
Pour hot water into the meat, bring it to a boil, cover the pan with a lid, reduce the heat to low and simmer the meat for about an hour until fully cooked.

Step 4

Step 4
While the meat is stewing, take care of the vegetables. Peel the onion and cut into large pieces. Wash and peel the carrots and chop them coarsely.

Step 5

Step 5
Heat a frying pan with the addition of a tablespoon of vegetable oil and 30 grams of butter. Place the vegetables in the pan and simmer over moderate heat, stirring, for about 15 minutes. The carrots should become soft. Turn off the heat and let the vegetables cool.

Step 6

Step 6
Transfer the cooked meat from the frying pan to a blender bowl and let cool slightly. Do not discard the remaining broth.

Step 7

Step 7
Grind the meat in a blender for 30 seconds until finely chopped.

Step 8

Step 8
Puree the cooled vegetables with an immersion blender until smooth.

Step 9

Step 9
Place vegetable puree, chopped meat in a deep bowl, add 50 grams of melted butter, salt and pepper to taste — I used a mixture of peppercorns, which I ground in a coffee grinder. Bring the broth remaining after stewing the meat to a boil and also add it to the bowl with the vegetable puree to make the pate juicy.

Step 10

Step 10
Blend the contents with an immersion blender until smooth. The pate is ready. Place it in a glass jar, close the lid and store it in the refrigerator. Bon appetit!

Additional rubrics

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