Dietary beef liver

Description

Risking the wrath of all distinguished chefs, offer its own version of liver pate. I will once again paint all the charms and the "usefulness" of beef liver is certainly all already know. Let me just say one thing: in order to maximally preserve the useful properties of the liver, it is necessary to use boiled. And for this it is required to properly cook. We are going to do. Pate turns out tender, sweet and airy. And, importantly, low in calories (100 gr. - 164,45 kcal).

Ingredients

Beef liver

1 kg
Milk

1 l
Carrots

2 piece
Onion

3 piece
Salt

1 tsp
Allspice

10 piece
Bay leaf

3 piece
Nutmeg

1 g
Olive oil

50 ml
Butter

50 g

Cooking

Take the beef liver. You need to choose with the "fine edge", i.e. the pieces closer to the edges. This is the most delicate part and it is the least of the bile ducts. Bathed it with cold water.

Remove film and, if possible, cut out the ducts. Cut into fairly large pieces.

Put into a suitable dish and pour cold milk. This will help to remove excess bitterness and soften. Leave to vymachivanija for 2-3 hours.

In a saucepan, add the water, based on the fact that when boiling water, just cover the liver. When it boils, throw in salt, pepper, nutmeg and liver. As education, remove the foam. After boiling, cover the pot with a lid and cook on minimum heat for 30 min. Then add the Bay leaves. Proverjaem another 10 mins, turn Off and allow to cool.

Onion cut into half rings, carrot grate on a grater. Lightly fry the onion in olive oil, add the carrots. Cover with a lid and simmer on low heat until tender carrots (about 15 minutes). Allow to cool.

Them liver and onions with carrots through a meat grinder.

Add the softened butter (just softened, not melted). You can additionally blend for flawless uniformity. At this stage you can also needs more salt paste to taste.

All a pleasant appetite!!! Do not judge strictly, at least until the moment yourself try this pashtetik:)

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