Beef Liver Pâté
Beef liver provides protein and iron, while cream softens its flavor. The vegetables are sautéed first, then the liver is cooked through. Blend until smooth, chill, and keep refrigerated for up to three days.
Finely dice the onion (150 g) and grate the carrot (120 g). Sauté the vegetables in sunflower oil (20 g) for about 8 minutes, until soft.
Rinse the beef liver (500 g), remove the membranes, and cut it into small pieces. Add the liver to the vegetables and stew for about 10 minutes, until fully cooked.
Pour in cream 20% fat content (100 g), add the minced garlic (20 g), and season with table salt (to taste), black pepper (to taste), and nutmeg (to taste). Cook for another 2–3 minutes.
Transfer the hot mixture to a blender, add the butter (100 g), and blend until smooth. Spoon the pâté into a container and refrigerate for 2 hours.
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