Liver pate

Homemade liver pate? There is nothing easier! Read the recipe to the end and become practically an expert in making pâtés. You will become a real expert when you try to cook it yourself a couple of times.

I won’t lie that children like this dish, they can’t stand it at all. And my wife and I love it! Fast, tasty, there is something to spread on bread in the morning, and most importantly, everything is only natural, without food additives and preservatives.

What will we cook the pate from?

We will cook pate from beef liver, they say that it is more useful than, for example, pork.

For our recipe liver pate we need the following products:

• liver (mandatory ingredient), approximately half a kilo
• butter, gram 200
• onions, one or two onions
• salt, pepper to taste

How to cook liver pate

We take a piece of fresh beef liver. For me, it’s a direct discovery that beef is spelled with a soft sign! All my life I thought that it was necessary to write "beef".:)

Cut it into pieces about the size of a matchbox. We will still buzz it on a blender, it's just more convenient to fry it.

We throw the liver into the pan and start frying it in butter. You don’t need to throw oil all at once into the pan, just a little bit, it will still come in handy for us.

While the liver is fried, chop the onion and also send it to the pan.

Salt and pepper to your liking and stir occasionally until the onion is tender. The onion should be completely soft. Adjust the heat so that everything is fried and does not burn.

When the onion and liver are ready, take a deeper bowl and pour the hot liver into it directly from the pan. We spread everything: liver, onion, butter. We leave nothing.

We take a blender and grind the liver. The blender mixes everything thoroughly and you get a homogeneous mass, almost a paste.

But that is not all. Now the most important thing. We throw in a cup until the liver has cooled, butter and a blender turn the liver and butter into a homogeneous mass.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, freezes, and secondly, does not deteriorate.

But before hiding in the refrigerator, be sure to spread a piece of bread with still warm beef liver pate.