Homemade Liver Pate

by Editorial Staff

Everyone imagines Sunday morning in their own way, for me, it is the smell of freshly baked bread with aromatic veal pate.

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Appetizer
Cuisine	Eastern European

Ingredients

Instructions

Heat vegetable oil in a frying pan.
Blot the liver cleaned from films with a paper towel and fry in vegetable oil. Fry the liver on both sides until tender, so that it is well fried inside.
Chop the onion finely.
Wipe the frying pan dry and fry the finely chopped onion in vegetable oil.
Add the liver, fried onions, carrots, pepper, salt, and butter to the blender. Grind everything to the consistency of a paste.
We put it in a container and put it in the refrigerator. You can pour melted fat over the pate to keep it better.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.