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.
Ingredients
- Fresh liver (veal, beef, or pork) – 500 g
- Butter – 50 g
- Medium carrots (boiled) – 1 pc.
- Onions (medium) – 2 pcs.
- Vegetable oil – 2 tbsp
- Salt to taste
- Pepper to taste
Directions
- 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!
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