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.
1
Grate the carrot on a coarse grater.
- Carrot: 0.5 piece
2
Melt the butter in a pan.
- Butter: 2 tablespoons
3
Add carrot.
- Carrot: 0.5 piece
4
Sauté for 5 minutes, then season with marjoram.
- Dried marjoram: 0.5 teaspoon
5
Add the liver and reduce the heat to medium.
- 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.
- Salt: to taste
