Beef Liver Pâté

 

I like this liver spread on toast. I feel good about eating this because I know it's a food with a lot of nutritional value. The flavor is an acquired taste I would say. It is a very adult food. 

Liver Pâté

1 onion diced

1 carrot shredded

2 T. fat or oil

1 1/2 tsp. ground thyme 

Dash of cayenne pepper 

1 lb. Beef Liver 

3/4 cup broth

1 T. lemon juice 

1 T. Worcester sauce 

1 T. Salt

1/2 T. Pepper

1 stick of butter

Saute the carrots and onion in the fat or oil. Sprinkle in the ground thyme. Cut the liver into chunks. Add the liver to the skillet with the onions and carrots. Add the broth and cook gently until the liver pieces are no longer pink.

Add the lemon juice and Worcestershire sauce. 

Pour everything into a blender. Add salt and pepper. Blend until smooth and cooled down a bit. Add butter a few tablespoons at a time. 

Chill for one day to meld flavors.