A small amount of alcohol will make the delicate pate more flavorful.
Cooking time
(your participation is required)
20 minutes.
Number of servings
4
Ingredients
Vegetable oil
2 tbsp. spoons
Bulb onions
1 piece
Carrot
1 piece
Beef liver
700 g
Butter
100 g
Ground black pepper
taste
Preparation
-
1.
Heat half the vegetable oil in a frying pan over medium heat. Finely chop the onion and grate the carrots. Cook, stirring, until soft.
-
2․
Peel the liver from the film and cut into pieces. Fry separately in the remaining vegetable oil for about 2 minutes.
-
3․
Pour cognac into the liver and heat for another 2-3 minutes until fully cooked and the alcohol has evaporated.
-
4.
Combine liver, butter, salt and pepper. Punch with a blender. Stir in onions and carrots.
If desired, chop the liver along with the frying.
-
5.
Transfer the pate to a bowl. Cool to room temperature and refrigerate for 2-3 hours.
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