Beef liver is one of the most nutritious products of animal origin. In addition to high protein content, the offal is rich in iron, phosphorus, potassium, magnesium, copper, B vitamins, and vitamin A. Due to its valuable vitamin and mineral composition, liver helps to increase hemoglobin, improves vision, normalizes brain function, and has a beneficial effect on the nervous system. Beef liver pate is the easiest way to include this product in your daily diet.
Ingredients:
- Beef liver – 500 g
- Cream – 200 ml
- Butter – 80 g
- Carrots – 70 g
- Onions – 1/2 pc.
- Cognac – 2 tbsp.
- Bay leaf – 2 pcs.
- Milk – to taste
- Salt – to taste
- Ground black pepper – to taste
- Nutmeg – to taste
Directions:
- Wash the beef liver. Place it in a deep bowl and pour milk over it so that it completely covers the offal. Leave it for 30 minutes, then drain the milk and wash the liver with cold water.
- Cut the prepared liver into small pieces.
- Peel the carrots and cut them into small cubes. Cut the onion into half rings.
- Heat the butter in a frying pan. Put the liver in, add the chopped carrots, onions, bay leaves, salt, pepper, and stir.
- Then add the cognac and fry, stirring, for about 10 minutes. You can check the readiness of the liver by cutting a piece: it should be light inside. If, after the specified time, the liver remains tough, simmer it longer until soft.
- Then remove the bay leaves, add the cream, add the nutmeg, and simmer, stirring for another 2 minutes.
- Transfer the resulting mass into a blender bowl and grind until smooth.
- Put the liver mass into a jar or container, let it cool, cover with a lid, and put it in the refrigerator until completely cooled. Enjoy!
- Ready beef liver pate is an original addition to any meal. Use it to make sandwiches and other snacks. The pate has a delicate texture and a pleasant liver taste, complemented by exquisite notes of cognac, butter, and juicy vegetables.