Classic beef liver pate
1 serving
15 minutes
Classic beef liver pâté is an exquisite and delicate dish of Russian cuisine, with a rich flavor and velvety texture. Its history dates back centuries when pâtés became popular in noble households and were a symbol of gastronomic delight. Beef liver, sautéed to tenderness, is mixed with golden onions, sweet carrots, and cream to create a harmony of flavors. Butter adds depth, making the pâté rich and melt-in-the-mouth. This pâté is perfect for festive feasts, cozy breakfasts, and elegant appetizers. It is served with fresh bread or crispy toasts, garnished with herbs for freshness. It reflects the tradition of Russian cuisine—simplicity in preparation combined with refined taste makes it a beloved dish for centuries.
1
Prepare the ingredients. Fry the liver in advance until cooked.
- Beef liver: 250 g
2
Peel the onion.
- Onion: 1 piece
3
Then chop the onion.
- Onion: 1 piece
4
Grate the carrot on a coarse grater. If the carrot is large, half is enough.
- Carrot: 0.5 piece
5
Send onion and carrot to a hot pan with a drop of olive oil.
- Onion: 1 piece
- Carrot: 0.5 piece
- Olive oil: 1 teaspoon
6
Stir after a minute, then add butter. Lower the heat a bit.
- Butter: 2 tablespoons
7
After 3-5 minutes of constant stirring, add cream and liver.
- Cream: 20 ml
- Beef liver: 250 g
8
After 5 minutes, remove from heat, cool down, and put in a blender, blend to the desired consistency. Salt to taste.
- Salt: to taste
