Beef Pate with Vegetables
It provides dense protein, iron, and strong satiety from the beef, while carrot, pepper, and onion soften the flavor and make the texture gentler. Cream cheese and a little sour cream help turn it into a smooth spread without flour or starch, so it works well as a make-ahead keto snack.
Place beef (350 g) into a pot, cover it with water, season lightly with salt, and simmer gently for about 3 hours until the meat becomes fully tender. Drain the broth, let the beef cool slightly, and cut it into large pieces so it blends more easily later.
Finely chop onion (100 g) and bell pepper (70 g), grate carrot (120 g), and slice garlic (8 g) thinly. Heat olive oil (40 g), add the vegetables with salt (5 g), black pepper (1 g), and Provence herbs (1 g), then stew everything for 12 to 15 minutes until the onion and carrot are completely soft.
Transfer the cooked beef to a blender together with sour cream 30% (20 g) and cream cheese (120 g). Blend to break the meat down, then add the stewed vegetables and blend again until the pate becomes smooth, thick, and spreadable.
Taste the mixture and adjust salt or pepper if needed while it is still soft. Spoon the pate into small jars or containers, cover, and refrigerate for at least 1 hour so the texture firms up and the flavor becomes more settled.
Serve it chilled as a spread, appetizer, or protein prep for several meals. It keeps well in the refrigerator for up to 3 days and can stay in the freezer for about a month without losing much texture.
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