Beef Liver Pate

500  grams		beef liver, cut into pieces
1/2  cup		small onion, chopped
1/2  cup		red wine
2		cloves garlic,s crushed
1/2  teaspoon		dijon mustard
1  teaspoon		sprig fresh rosemary
1  teaspoon		sprig thyme
1  teaspoon		fresh oregano
1  tablespoon		lemon juice
1/2  cup		butter
1  dash		salt
1  pinch		pepper

Tip: For nutritional information on all the ingredients in Beef Liver Pate just click on each ingredient name. Then adjust the serving size for any Beef Liver Pate ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.

Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid had gone.

Cool and blend to smooth paste in the food processor with the rest of the butter. (This is easier if the butter is room temperature!)

Add salt and pepper to taste.

Check the consistancy of the pate. It it seems dry and crumblu rather than mooth and creamy, add more butter.

Put pate in a shallow dish and serve with bread of crackers.

Enjoy