Ukrainian Liver Pate
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef liver
|
|
| 2 | each |
onions
lg. thinly |
|
| 1 | each |
eggs
|
|
| ½ | cup |
chicken broth
|
|
| ⅓ | cup |
butter
not margerine |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | slices |
white bread
minus crust |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef liver
|
|
| 2 | each |
onions
lg. thinly |
|
| 1 | each |
eggs
|
|
| 118 | ml |
chicken broth
|
|
| 79 | ml |
butter
not margerine |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | slices |
white bread
minus crust |
|
Directions
Melt the butter in a skillet.
Add the onions and fry until they are turning golden.
At this point add the liver which has benn sliced into thin strips and cook for 10 minutes and remove form heat.
Mix all of the ingredients with the onions and liver in a food processor.
Chop in processor until a smooth textured mixture is achieved.
Grease a 9" baking dish and spoon the mixture into it.
Bake for 45 minutes in a pre-hetaed 450 degree F oven.
Remove from oven and cool to room temperature.
Note: This mixture may be turned into metal molds for baking or into individual custard cups as well.
