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Beef Liver Paté

Print Recipe
Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup butter
  • 1 large yellow onion, diced
  • 1 lb beef liver, cut into small pieces
  • 1/2 cup red wine
  • 3 tbsp apple cider vinegar
  • 2 tsp thyme
  • 1 tsp salt

Equipment

  • 1 small pan
  • 1 blender

Method
 

  1. Add a few spoonfuls of the butter to a heated pan and sauté the onions until soft and translucent.
  2. Add the liver and cook for a few minutes, until lightly browned.
  3. Add the red wine (I substitute homemade wines — Yves’ naranjilla wine is a tasty addition) and apple cider vinegar. Simmer, stirring occasionally, until the liquid has cooked off.
  4. Add the salt, thyme, and liver-onion mixture to a food processor and blend til smooth.
  5. Stir in the remaining butter and a little more salt, if desired.