Pork liver is a rather harmful product, known for its characteristic taste and bitterness, which is difficult to get rid of. That is why we bring to your attention pork liver pate with vegetables, which is devoid of unwanted bitterness and characteristic aftertaste thanks to the original cooking method.
Ingredients:
- 500 g pork liver;
- 2 onions;
- 100 g carrots;
- 5 tablespoons of semolina;
- 1 large egg (2 small ones are possible);
- 100 g butter;
- 5 tablespoons of sour cream (15-20%);
- salt and pepper
Preparation:
- Clean the liver from films and rinse thoroughly, wash and peel vegetables. Cut all ingredients into medium cubes, put in a multicooker bowl. Season with salt and pepper, stir and simmer for 40-60 minutes. Thus, all products are stewed without water at all, languishing only in their own juice.
- After an hour, put the stewed mass in any container, cool, interrupt with a blender until smooth, or pass through a meat grinder with the finest grate.
- Add butter, semolina, raw eggs and sour cream to the chopped mixture. Mix everything thoroughly and beat again with a blender until a homogeneous creamy consistency.
- Put the broken liver mass into the multicooker bowl, level and cover. Set the multicooker to steam mode for 20 minutes, then just put it on heating for another 20 minutes. If there is no multicooker, then you can cook this liver pate (in a pre-greased form) in the oven. To do this, you need to bake it for 20 minutes in the oven, then turn off the oven, but do not remove the paste itself yet, let it warm up in the heat for another 20 minutes.
- Remove the finished pate from the multicooker (oven), cut into slices and serve along with the bread. Note that it is recommended to store such pate only in food containers and only in the refrigerator so that it does not deteriorate ahead of time.
