How to make
Cut the beef liver into cubes, the onion into strips and the carrot into circles.
Fry the onion and carrot in the butter.
When the onion becomes transparent, add the liver, cook until the liver changes color.
Add 2/3 cups of water and balsamic vinegar, add dry spices, grated garlic and sprigs of fresh spices.
Cook under the lid for about 40 minutes, add the cognac, cook for another 2 minutes.
Remove the sprigs of parsley and dill and blend the delicious homemade pate with the rest of the products.
Put the beef pate in jars, pour a little fat and put it in the fridge.
Hope you like this amazing beef pate.
