A simple, delicate pate made from available ingredients.
Cooking time
General
2 hours 30 minutes
(your participation is required)
20 minutes.
Number of servings
4
Ingredients
Beef liver
500 g
Milk
500–600 ml
Onion
1 piece
Garlic
2–3 cloves
Butter
150 g
Cream 20% fat
150–200 ml
Salt
½ teaspoon
Ground black pepper
taste
Preparation
-
1.
Clean the liver from the film, rinse under running water and cut into small pieces.
-
2․
Place the liver in a bowl and pour milk at room temperature. Leave for 1-2 hours. Drain off all the liquid and dry the offal with paper towels.
-
3․
Cut the onion into small pieces. Pass the garlic through a press or chop it with a knife.
-
4.
Melt half the butter in a skillet over medium heat. Fry the onion until soft. Add the garlic and stir for another half a minute.
-
5.
Place the liver in the pan. Stirring, fry for about 5 minutes more.
The time may vary slightly depending on the size of the pieces. The main thing is not to overexpose the liver, otherwise it will become tough.
-
6․
Pour in the warm cream and after a minute remove from the heat.
-
7․
Transfer the contents of the pan to a bowl. Add salt, pepper and remaining butter. Beat with an immersion blender.
-
8.
Cool before serving.
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