Beef Liver Pate
Cooking time: 1 h 15 min
Recipe yield: 4 servings
Beef Liver Pate Recipe
Beef liver pate is an easy-to-cook, but very tasty dish that anyone can cook at home according to a Ukrainian recipe. The recipe for beef liver pate is not very complicated; it contains few ingredients and a variety of spices, which makes beef liver pate a good appetizer or even a meal on its own.
Beef Liver Pate Recipe Ingredients
Beef Liver Pate Cooking Recipe
Liver pate is cooked according to this recipe from Ukrainian cuisine. Clean the washed liver from films and bile ducts, and then cut into small pieces. Peel the carrots and cut into thin slices. Just like the carrots, chop the onion and parsley.
Cut the salo into small pieces and place in a heated frying pan. After the lard has melted slightly, transfer the liver, carrots, onions and parsley to the frying pan. Mix everything well, add bay leaf, a few peas of allspice and fry over medium heat until the liver is completely cooked. Be careful not to overcook the liver, otherwise the pate will turn out very dry.
After the liver is cooked, you need to grind everything twice in a meat grinder. Add grated nutmeg, salt, pepper to the prepared pate, knead well with the addition of butter and cool. Serve liver pate as an appetizer or as a side dish, adding boiled eggs. The pate is also used for sandwiches.
