Beef liver pate with potatoes

Liver pate Liver pies are a very common dish, they are cooked in different ways, every housewife, for sure, has her tried and tested recipe. I cooked pate from different kinds of liver and in different ways, but this one got used: it's easy to cook, the products are always available, and the pate turns out very tasty, elastic, provided with fat pork, connectivity - the potato binds the components well. It is easily spread on bread, in a festive serving with such pate fill baskets and tartlets from a short pastry. Traditionally, liver pate is usually served with marinated vegetables, the acid of which balances its fat content. The ready-made pate is stored in the refrigerator, and packed in foil or plastic containers, it can be frozen, if necessary, thawed at room temperature, it is very convenient: there is always a ready-made second breakfast or snack, the taste of the pie from freezing does not change at all.

Liver pate Liver pies are a very common dish, they are cooked in different ways, every housewife, for sure, has her tried and tested recipe. I cooked pate from different kinds of liver and in different ways, but this one got used: it's easy to cook, the products are always available, and the pate turns out very tasty, elastic, provided with fat pork, connectivity - the potato binds the components well. It is easily spread on bread, in a festive serving with such pate fill baskets and tartlets from a short pastry. Traditionally, liver pate is usually served with marinated vegetables, the acid of which balances its fat content. The ready-made pate is stored in the refrigerator, and packed in foil or plastic containers, it can be frozen, if necessary, thawed at room temperature, it is very convenient: there is always a ready-made second breakfast or snack, the taste of the pie from freezing does not change at all.

Ingredients:

• Beef liver 1000g
• Fat is fresh 500 g
• Carrots 50g
• Onion 50 g
• Potatoes 200 g
• Garlic 5 g

Instructions

• Step 1 To prepare the pate, take the liver beef, boiled fat pork or lard (if you take fresh pork, then cook it along with the rest of the ingredients), onions, carrots, potatoes, garlic.
• Step 2 All the products, except garlic, cut into large pieces and put into a saucepan.
• Step 3 Pour water and cook for half an hour. Bring to a boil, reduce the fire to a minimum. Readiness to check with a knife during cooking. Foam can not be removed - the broth is not useful.
• Step 4 When the products are cooked, remove the pan from the heat, remove the liver and potatoes, the broth is not needed.
• Step 5 Slightly cool the liver and potatoes.
• Step 6 Cut the potatoes, liver and lard into large pieces for grinding in a food processor. I got 2 bookmarks.
• Step 7 Put the prepared products in the bowl of the chopper and turn it well so that the mass becomes a uniform consistency, whipped and elastic.
• Step 8 Put the mass in a large container so that it is easy to mix.
• Step 9 Squeeze a couple of cloves of garlic.
• Step 10 Well knead a lot. Place in a container, store in a refrigerator.