Meat dishes

Traditional homemade pate from beef liver and meat

Traditional homemade pate – it turns out delicate, rich taste, cuts well. Even a novice housewife can easily prepare it.

Traditional homemade pate – ingredients

  • Beef – 400 g (the fatter part is better).
  • Liver – 400 g.
  • Chicken – 600 g.
  • Pork – 600 g.
  • Breast or belly – 700 g.
  • Round buns (tea type) – 5 pieces.
  • Eggs – 5-6 pieces
  • Salt, pepper – to taste.
  • Nutmeg.

Traditional homemade pate – preparation

Cut the meat into arbitrary pieces, fry each type of meat in an oiled pan until golden brown. First, we fry the beef, put it in a saucepan, pour water so that it covers the meat, put it to boil. After 15 minutes, add fried pork, after another 15 minutes fried chicken, after 15 minutes fried pork belly. If necessary, add water, stew until soft.

Fry the liver in a dry pan and stew it separately from the meat.

We soak the buns in milk.

Grind the finished meat and liver three times in a meat grinder.

Squeeze the soaked buns and grind them (1 time).

Add eggs, salt, pepper, add a pinch of nutmeg, mix well with your hands.

Lubricate the form with fat and sprinkle with breadcrumbs, transfer the minced meat and level it with a spoon dipped in cold water.

In the middle of the pate, along the shape, squeeze out a small groove with a spoon. Carefully pour a little water on top of the pate so that the meat is a little moist on the surface.

We put the mold with pate in the oven heated to 160 degrees. Bake for about 1,5 hours.

We leave the paste until it cools completely.

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