The beef liver pate

→ The beef liver pate

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300 g beef liver

1 l milk
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1 onion

1 egg

1 potatoes

2-3 spoon sour cream


300 g chopped into medium sized pieces of beef liver to soak in milk for 1 to 3 hours. Heat in a frying pan with vegetable oil and put out the liver with sliced onion, a little cool and miss 2 times in a meat grinder with 1 boiled egg and 1 boiled potato medium size. In the resulting mass, add the sauce, stewed liver, 2 - 3 tablespoons of sour cream, salt to taste. Mix everything well. Can be used as a separate dish or as a filling for pancakes and pies.

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