Beef liver pate with carrots and onions
12 servings
60 minutes
Beef liver pâté with carrots and onions is a refined dish of European cuisine rooted in ancient traditions of meat appetizers. Its delicate texture and deep, rich flavor combine the sweetness of caramelized onions, the mild spiciness of carrots, and the creamy softness of cream. This pâté is perfect for morning breakfasts on fresh bread, as an elegant treat on festive tables or as a savory addition to snacks. The simplicity of preparation makes it accessible even for novice cooks, while its rich composition adds health benefits – liver is rich in iron and B vitamins. Enjoy this delicacy accompanied by fresh herbs and aromatic baguette, revealing its culinary elegance.
1
Prepare the necessary ingredients.
2
Peel the onion, wash it well, and cut it into large pieces.
- Onion: 150 g
3
Peel the carrot, wash it well under running water, and cut it into large pieces.
- Carrot: 150 g
4
Pour vegetable oil into the pan. Place the pan on the heat.
- Vegetable oil: 75 ml
5
Put onion and carrot in the pan.
- Onion: 150 g
- Carrot: 150 g
6
Cover the pan with a lid and simmer the onion and carrot until cooked, stirring occasionally.
7
Wash the liver well, removing all membranes and veins.
- Beef liver: 400 g
8
Cut the liver into small pieces.
9
When the onion and carrot are cooked, add the chopped liver to the pan and fry a little on both sides.
- Beef liver: 400 g
10
Add salt, pepper, and cream to the pan. Mix everything, cover with a lid, and simmer for about 15 more minutes until the liver is cooked.
- Salt: to taste
- Ground black pepper: pinch
- Cream: 3 tablespoons
11
Place the prepared ingredients in the blender bowl and blend well until smooth.
12
Place the ready pâté in a clean, dry container. Store the pâté in the refrigerator.