Beef pate

Beef pate

Homemade beef pate is an incredibly aromatic, gourmet dish that can delight with its complex flavor.


  • Chicken livers – 200g
  • Whole milk (3.2%) – 100ml
  • Onion – 1
  • Dry red wine – 50ml
  • Breadcrumbs – 50g
  • Butter – 50g
  • Eggs – 2
  • Garlic cloves – 2
  • Salt – 4g
  • White pepper – 2g
  • Nutmeg – 1.5g
  • Country bread – 4 slices


Preheat the oven to about 175-180 degrees Celsius. In this time carefully clean the chicken livers, removing all veins. Place them in a sieve. Clean the liver as well, place it in a sieve, and then wash the meat under cold water. Set aside the sieve to let the meat dry. Cut the ingredients into smaller pieces to facilitate further processing.

Peel and finely chop the onion and garlic cloves. Heat the butter in a pan, then sauté the onion and garlic until translucent. Add the pieces of meat and liver, mix well, and sauté for a few minutes. Pour the wine into the pan, then add all the seasonings and mix. Simmer covered for an hour.

Let the contents of the pan cool, then grind them in a grinder. In a bowl, add the ground meat, then the eggs, milk, and breadcrumbs. Mix until you get a uniform mass. Pour the mixture into a mold and bake in the preheated oven for about an hour.

After baking, open the oven door and leave it slightly ajar for 15 minutes, then transfer the pate to a cooling rack to cool completely. Slice the finished pate and spread it on freshly baked country bread previously buttered. Enjoy your meal!

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