Homemade beef liver pate with carrots
10 servings
30 minutes
Beef liver pâté with carrots is a classic dish of Russian cuisine, known for its rich flavor and delicate texture. Its roots go back to ancient traditions when housewives prepared homemade pâtés for festive feasts. Beef liver gives the dish a rich, slightly sweet taste that harmonizes with the creaminess of butter and the mild sweetness of carrots. The pâté is served chilled, spread on fresh bread or crispy toasts, and can also be used as a filling for appetizer rolls. It is perfect for family dinners and can be an excellent addition to a festive table, delighting guests with its tenderness and rich flavor.
1
Boil the liver and let it cool. After cooling, grind it through a meat grinder or blender. Add salt and pepper to taste.
- Beef liver: 1 kg
2
Boil the carrot, cool it down, and grate it on a fine grater.
- Carrot: 2 pieces
3
Leave the butter at room temperature to soften.
- Butter: 200 g
4
Lay all the liver on the foil. Sprinkle with finely grated carrot. Spread oil on top and roll it up. Leave in the foil in the fridge for 3 hours.
- Beef liver: 1 kg
- Carrot: 2 pieces
- Butter: 200 g