Many people do not like offal, but you can cook a lot of delicious dishes from them. For example, beef liver pate with carrots and onions is often on my menu. With the addition of butter, it turns out incredibly tender and juicy. I'm sharing the recipe with you.
Ingredients
- Beef liver - 500 g
- Carrots - 200 g
- Onion - 200 g
- Butter - 100 g
- Vegetable oil - 2 art.l.
- Bay leaf - 2 pieces
- Ground black pepper - to taste
- Salt - 1 tsp.
- Water - 1,5 l
Step-by-step cooking recipe
Peel the beef liver from the films and veins, cut into medium pieces.
Put the liver in a saucepan, add water, bay leaf and cook for 40 minutes.
Chop the carrots and peeled onions.
Put the vegetables in a frying pan with vegetable oil and fry until soft.
Remove the liver from the water, cool slightly and slice.
Put the liver, fried vegetables and butter in the blender bowl.
Add ground pepper, salt and grind until smooth. If the pate is too thick, add a little of the remaining broth.
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