Beef liver pate in a slow cooker
Composition / ingredients
20
servings:
Cooking method
1. My liver, cut into pieces of arbitrary shape and size.
2. Onions and carrots are cleaned, grated (onions can not be grated, but cut into cubes).
3. Onions are fried in vegetable oil, using the "Frying" mode until soft, then add carrots.
4. In the resulting roast, we spread the liver, pour milk, cook on the "Quenching" mode for 25 minutes.
5. After the beep, add salt and pepper to taste.
6. Now grind the boiled ingredients with a blender to a puree-like state.
7. Add butter, beat again.
The tender pate is ready!
Serve it chilled and eat it to your health!
The caloric content of the products possible in the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
