Beef pate at home

Step-by-step cooking

1. Step 1:

   

   Cut beef flesh into medium-sized pieces.

2. Step 2:

   

   In a frying pan, heat up a tablespoon of vegetable oil and 50 grams of butter - add vegetable oil so that the butter does not burn. We spread the meat and fry it on high heat on both sides until a golden crust forms. This is about 5 minutes on each side.

3. Step 3:

   

   Add hot water to the meat, bring it to a boil, cover the pan with a lid, reduce the gas to a minimum and simmer the meat for 1.15 minutes an hour until fully cooked.

4. Step 4:

   

   While the meat is stewing, let's do the vegetables. Onions are cleaned and cut into large pieces. Carrots are cleaned and also coarsely chopped - it is better to take young carrots, since they are more juicy.

5. Step 5:

   

   Heat the frying pan with the addition of a tablespoon of vegetable oil and 30 grams of butter. Spread the vegetables and simmer over moderate heat, stirring for 15 minutes - the carrots should become soft. Turn off the fire and let the vegetables cool down.

7. Step 6:

   

   After the allotted time, the meat was completely cooked and became soft. We shift it from the frying pan to the blender bowl, let it cool down a little. Do not pour out the remaining broth.

8. Step 7:

   

   Grind the meat in a blender for 30 seconds to fine crumbs.

9. Step 8:

   

   The cooled vegetables are mashed with an immersion blender to a state of mush.

10. Step 9:

    

    Put the vegetable puree in a bowl, add 50 grams of melted butter, salt and pepper to taste - I used a mixture of peppers, which I ground in a coffee grinder. The broth remaining after stewing the meat is brought to a boil and also added to the bowl - this is for the juiciness of the dish.

11. Step 10:

    

    Interrupt the contents with an immersion blender until smooth. The pate is ready. We put it in a glass jar, cover it with a lid and send it to the refrigerator for storage.