Cooking beef liver pate

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  Snacks

• Cooking time:

  1 hour

Ingredients

• beef liver
• carrot
• onion
• butter
• vegetable oil
• salt
• spices

Beef liver pate is a delicious snack for light snacks. At home, getting such a dish is quite simple, the main thing is that all the ingredients are fresh, then the pate will not have bitterness and acquire a rich color, as in the presented step-by-step recipes with a photo.

Liver pate with carrots

Beef liver pate can be served for breakfast or taken with you as a snack. It is very easy to prepare such a dish at home, even a novice housewife can cope with a step-by-step recipe, the main thing is to choose a good piece of liver. The proposed appetizer option provides for the addition of carrots, which will add aroma, sweetness and color to the pate, as in the photo.

Ingredients:

• 300 g beef liver;
• 150 g carrots;
• 1 onion;
• 70 g butter;
• 3 tbsp. l. vegetable oil;
• salt, spices to taste.

Preparation:

First, prepare the vegetables and for this finely chop the onion and sauté it in a pan with hot oil until transparent

After that, put the carrots passed through a grater to the vegetable and fry all the vegetables until soft, salt and pepper the vegetables during the frying process

We clean the offal from the film, ducts, rinse, dry and cut into pieces

Transfer the pieces of liver to a separate frying pan with heated oil and fry for 10 minutes with constant stirring. The main thing is not to overexpose the liver on fire, otherwise it will become dry. Also, during frying, the offal is not salted, since the salt will draw out the juice from it and the liver will become tough

Now we twist the liver through a meat grinder 2 times, the second time with vegetables. To obtain a more delicate consistency, we scroll through the ingredients for the third time with the addition of the oil in which the vegetables were fried

Mix the butter into the almost ready-made pate

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When serving, the appetizer can be sprinkled with fresh herbs

When choosing a beef liver, it is important to pay attention to its color, it should be bright beetroot. The presence of large blood clots and vessels, as well as green spots and a sour odor indicates that the product is of very poor quality.

Liver pate with beans

The beef liver pate recipe calls for the addition of butter, and the presence of such an ingredient is not suitable for everyone. But at home, you can get a more dietary dish if you replace the oil with beans. The pate turns out to be as tasty, tender and airy as in the step-by-step photos.

Ingredients:

• 400 g beef liver;
• 80 g beans;
• 100 g of curd cheese;
• 3 tbsp. l. red wine (dry);
• 200 ml of broth;
• 1 onion;
• 1 bay leaf;
• 0.5 tsp dry basil;
• 0.5 tsp salt;
• a mixture of peppers to taste.

Preparation:

We take red or white beans, soak in water, preferably overnight

• After we drain the liquid, fill the beans with clean water and cook for 1, 5-2 hours.
• We release the beef offal from all veins, films and cut into pieces. Chop the onion into large pieces.

We send the liver along with the onions to the stewpan, add the mixture of peppers, salt, basil, put the bay leaf. Pour in wine, meat or vegetable broth. Cook the liver for 20 minutes after boiling

Cool the finished liver a little and, together with the garlic and beans, transfer to the blender bowl, chop

Add curd cheese to the resulting mass and stir everything again. If the pate turned out to be dry, then add the broth in which the liver was cooked

We store the finished pate in a glass jar or in the form of a sausage in foil

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Many housewives who often cook beef liver know that such a product can be bitter. Therefore, in order not to spoil the appetizer, the offal must first be soaked in cold milk, in water with the addition of salt or soda.

Baked liver pate with mushrooms

The proposed step-by-step recipe with a photo of a baked beef liver pate with mushrooms will allow you to get not only a delicious appetizer, but also an excellent filling for baking. Of course, at home, the pate can be made without adding mushrooms, then you just get an appetizer with a delicate creamy taste.

Ingredients:

• 1 kg of beef liver;
• 300 ml of milk;
• 250 ml cream (20%);
• 150 g butter;
• 2 onions;
• 1 stalk of leeks;
• 1 carrot;
• 300 g of champignons;
• 0.5 tsp nutmeg.

Preparation:

We wash the liver well and soak it for 3-4 hours in milk. This will make the meat offal more tender and less bitter

After that, chop the liver, like onions and carrots, and then fry the ingredients in a pan with hot oil for 7-10 minutes

Then put the contents of the pan into a blender, add salt and spices, pour in cream, milk and beat until a pasty mass is obtained

Grind the champignons and fry until the liquid evaporates and golden

Now add mushrooms, butter to the pate, mix, transfer to a form that can be made of foil, and put in the oven for 10-15 minutes, temperature 200 ° C

Cool the finished pate on a wire rack, and then put it in the refrigerator overnight. During this time, it will thicken and acquire the desired consistency

Saute vegetables, as well as fry the liver itself, is better in olive or butter, then the taste of the finished pate will turn out to be more refined.

Liver pate with nuts

The recipe for beef liver pate with apples and nuts is very simple, and a homemade snack is obtained with a refined exquisite taste. Such an appetizer, as in the presented step-by-step photos, is ideal for breakfast, since there is a lot of protein here, which gives strength and satisfies hunger for a long time.

Ingredients:

• 500 g beef liver;
• 1 large onion
• 1 large apple;
• 50 g walnuts;
• 70 g butter;
• 3-4 cloves of garlic;
• salt, pepper, nutmeg to taste.

Preparation:

Already peeled from all films and clots, cut the beef offal into medium-sized pieces

Chop the onion into small cubes, rub the apple peeled from the skin and seeds on a coarse grater. For the pate, we use fruits with a sweet and sour taste and dense pulp. For example, varieties Antonovka, Simirenko, Granny

Grind the walnuts to the state of coarse crumbs using a kitchen hammer or rolling pin

Melt 20 g of butter in a frying pan and fry the onion until transparent for 6-8 minutes

Then add the liver to the vegetable and fry the offal for 8-10 minutes

Now put the apple in the pan, add salt, a mixture of peppers, mix everything and cook for 15 minutes, make sure that nothing is burnt

After that, grind the liver with onion and apple using a blender. Then add the remaining oil and pressed garlic cloves and beat again. At the last stage, add nuts and nutmeg, mix, and the pate is ready

Before use, liver pate should be infused in the refrigerator for at least two hours, so it will acquire the correct consistency.

It is not so difficult to get a tender and tasty beef liver pate at home. Many housewives have their own special step-by-step recipe with a photo of such a snack. Someone adds red pepper, chili and curry for spice. And someone loves to cook an appetizer with mushrooms, herbs, quail eggs and even pumpkin. Any of the options will allow you to get a tasty and satisfying snack for every day.