Meat Pate

Cut the beef liver (700 g) into pieces, and prepare the onion (240 g) and carrot (100 g) for cooking. Quickly fry the beef liver (700 g) with the onion (240 g), soften the carrot (100 g) separately, then combine everything with the cooked beef (500 g), butter (120 g), salt (10 g), and black pepper (2 g).

Blend the mixture until smooth or slightly textured, transfer the pate into a mold or jar, and chill it in the refrigerator for at least 2 hours. Serve it cold as an appetizer or as a savory meat spread.