Beef liver pate with marjoram

1 serving

10 minutes

Beef liver pâté with marjoram is a classic dish of Russian cuisine that combines the tenderness of liver with the spicy warmth of marjoram. This recipe, rooted in home traditions, is perfect for a light breakfast or a festive table. Sautéed carrots add a sweet note to the pâté, while butter makes it velvety and rich. The aroma of dried marjoram adds a subtle spicy touch, turning each bite into a gastronomic delight. It can be served with crispy bread or fresh vegetables, creating an ideal combination of textures. The pâté is easy to store and simple to prepare, making it a popular choice among gourmets who appreciate both simple and refined flavors.

Energy value per serving

• Calories: 695.3
• Proteins: 51.2g
• Fats: 47.6g
• Carbohydrates: 15.3g

Ingredients

• Beef liver: 250 g
• Carrot: 0.5 pc
• Butter: 2 tbsp
• Dried marjoram: 0.5 tsp
• Salt: to taste

Cooking steps

1. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 0.5 piece

2. Melt the butter in a pan.

   Required ingredients:

   • Butter: 2 tablespoons

3. Add carrot.

   Required ingredients:

   • Carrot: 0.5 piece

4. Sauté for 5 minutes, then season with marjoram.

   Required ingredients:

   • Dried marjoram: 0.5 teaspoon

5. Add the liver and reduce the heat to medium.

   Required ingredients:

   • Beef liver: 250 g

6. Cook for about 5 more minutes, stirring occasionally.

7. Then cool down and send to the blender, whipping until the desired consistency. Add salt to taste.

   Required ingredients:

   • Salt:  to taste