Beef And Pistachio Pate Recipe
Is it you or the aroma of Beef And Pistachio Pate that you are making that has dragged me to the kitchen?, were my partner's words. A yummy Side Dish dish that I recommend to my friends is this recipe of Beef And Pistachio Pate. A delicious Beef And Pistachio Pate gets its taste from Beef. If you like this recipe of Beef And Pistachio Pate, please share with friends and family through popular networking sites.
Ingredients
6 ounces sliced beef bacon
1/2 cup finely chopped onion
3 cloves garlic, minced
2 tablespoons butter or margarine
2 pounds lean ground beef
1/2 cup fresh bread crumbs
1/3 cup shelled pistachio nuts
1/4 cup snipped parsley
2 tablespoons brandy
1 egg, beaten
1 1/2 teaspoons salt
3/4 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Directions
Line bottom and sides of 9x5-inch pan with bacon; reserve 4 slices.
Cook and stir onion and garlic in butter in medium skillet over medium-high heat 3 minutes; cool.
Combine ground beef, onion mixture, bread crumbs, nuts, parsley, brandy, egg, salt, thyme, pepper and nutmeg in large bowl; mix lightly but thoroughly.
Press mixture firmly into bacon-lined pan; cover with reserved bacon.
Set pan in 11 3/4 x7 1/2 inch baking dish on lowest rack of oven.
Pour 1 quart boiling water into dish.
Bake at 350°F 1 1/2 hours.
Remove pan from water.
Fit another pan directly on top of pate; add 3 pounds of weight (canned goods) and let rest 3 hours in cool place.
Refrigerate, covered, 24 hours.
Remove top bacon; invert and slice.
Cook and stir onion and garlic in butter in medium skillet over medium-high heat 3 minutes; cool.
Combine ground beef, onion mixture, bread crumbs, nuts, parsley, brandy, egg, salt, thyme, pepper and nutmeg in large bowl; mix lightly but thoroughly.
Press mixture firmly into bacon-lined pan; cover with reserved bacon.
Set pan in 11 3/4 x7 1/2 inch baking dish on lowest rack of oven.
Pour 1 quart boiling water into dish.
Bake at 350°F 1 1/2 hours.
Remove pan from water.
Fit another pan directly on top of pate; add 3 pounds of weight (canned goods) and let rest 3 hours in cool place.
Refrigerate, covered, 24 hours.
Remove top bacon; invert and slice.
