500g beef liver
100g butter
2 tablespoons sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
1 onion
1 carrot
2 eggs
First, boil the liver, seasoning it with salt and spices. Boil the eggs as well. Sauté the onion and carrot until they are tender. Next, pass the liver through a meat grinder along with the eggs, onion, and carrot. Add a bit of the broth in which the liver was cooked, along with the softened butter and sour cream, and mix everything together.
You can serve the pâté rolled up and sliced into pieces, or simply spread it on bread.