Beef liver pate, delicious recipes

Beef liver is very useful for children and adults, so doctors always recommend including it in the diet of everyday cuisine. Today we will tell you how to cook beef liver pate, recipes at home, in different versions. Can you say - why cook at home, if you can buy ready-made in the store? Yes, but how can you compare a product stuffed with all sorts of concentrates, dyes, flavors, and God knows what else - with a pate made by one's own hands, from good products and without chemical additives.

Beef liver pate can be prepared in various ways: with butter, with carrots, with baked or boiled liver, with eggs, with milk, with lard. We will tell you the most delicious recipes, cook, delight your household with goodies.

Fried beef liver pate

Products:

Fresh liver - 500 g
White onion - 2
Oliva - 2 tbsp. spoons
Butter - 50 g
Medium carrot - 1 pc.
Salt pepper

At home, you can cook a delicious pate, let's start? Process the liver: remove the film if possible, remove the veins. Using oil, fry the liver on both sides until cooked through. To make sure it is ready inside, make an incision deeper, if there is no blood, the liver is ready.

While the liver is fried, do not waste time and fry the chopped onion. Skip the onions and carrots, pepper and salt, ready-made beef liver, and butter in a blender, beat and the pate is ready. Let it harden a bit in the cold and you can smear it on bread for tea.

Pate in a slow cooker

Products:

600 g liver
3 eggs
1 white onion
Butter grams 120
Salt and pepper
Milk - 1 glass
Garlic - 1 clove
A pinch of nutmeg

Wash the liver, remove the film, cut into pieces. Grind with a combine (meat grinder) once, repeat the process, but with oil. For the third time, skip the liver along with chopped garlic and eggs. It is also advisable to chop the onion in a combine, attaching it to the minced meat. Now it remains to add spices and milk. All this looks pretty liquid, don't panic. We spread the products in the capacity of the multicooker, put on the "Baking" program for 60 minutes.

We won’t get the pate right away, we’ll leave it for 15 or even 20 minutes. The beef liver pate in the slow cooker is ready, fragrant and begs to be eaten!

Beef liver pate for children

Ingredients:

400 g beef liver
Pork meat (without fat) - 100 g
Salt
Lavrushka - 1 leaf
One small beam
one carrot

I always soak the liver in milk for 50 minutes, so the bitterness goes away, and so my mother taught me. While the liver is resting in milk, I will cook a piece of pork, for the recipe you will need another 100 grams of broth, but since we are talking about a pate for children, after boiling, I will salt the yushka and pour new water.

I put the liver with a whole onion and a carrot, cut into two, to cook.
The liver is ready, I take it out along with carrots, I don’t need onions and yushka. The pork is also ready, put it on the dishes and measure out 100 ml of broth. I add butter and salt to these products. Now it’s up to the small thing - I pass everything twice through the blender. The pate is ready.

Beef liver pate for the winter

It’s good when there are supplies and you can use them at the right time, when guests suddenly appeared unexpectedly, or you just wanted something tasty. You won’t surprise anyone with canning vegetables, but preparing pate for the winter is interesting.

Ingredients:

1 kg liver
2 white onions
Half a teaspoon of pepper
Nutmeg and ground cloves on the tip of the knife
Butter 100 g
Salt
Fat 50 g

Cut the liver into small portions and pour cold water for 3 hours, then drain the water.
Heat the bacon and fry each piece of liver on all sides. Fry onion rings in the same fat.

Skip the liver together with the onion for the first time in a meat grinder, adding spices, scroll again. Repeat again, adding oil and salt to the minced meat.

Put the pate in prepared clean jars, but not to the brim, but only on the shoulders of the jar. Cover with lids and sterilize for at least two hours. Close with a key and wrap, later you can take it to the basement or cellar.

Beef pate with lard

Products:

Liver - 300 g
Smoked bacon - 100 g
Large onion - 1 pc.
parsley root
Butter - 100 g
one carrot
One leaf of lavrushka
Pinch of pepper
Lemon juice - 1 teaspoon
Carnation - 1 bud
Sugar - 1 teaspoon
White wine - 0.5 cup

Separate the liver from the film, this can be easily done by lowering it for a few minutes in hot water. Cut into four pieces. Finely chop the bacon.
Cut the onion, as for frying, carrots and parsley root - into strips.

In a cauldron, cook liver, lard, adding vegetables, spices and a glass of water. Cover with a lid and simmer for 40 minutes.
Drain the broth and pass the minced meat for the pate through a meat grinder, at least three times. Return the products to the cauldron, add wine, lemon juice, sugar and 50 ml of broth. Beat soft butter with a whisk and add to the pate, mixing well. Pate with beef liver and lard is ready.
Watch the video on how to cook beef liver pate

dietary pate

Products:

Beef liver - 1 kg
Onion - 3 pcs.
Olive oil - 2 spoons
one carrot
Butter - 10 g
Bay leaf - 3 pcs.
Nutmeg - ½ teaspoon
One bunch of dill
Salt

Prepare the liver: remove the film, divide into small pieces and cook together with one onion and one parsley. Stew the chopped onion in one tablespoon of olive oil, adding 2 tablespoons of water.
Boil the carrots, grind the bay leaf in a coffee grinder.
Grind all products in a blender, adding the rest of the butter and olive oil.
If the pate, in your opinion, turned out to be very thick, you can dilute it with broth.
The calorie content of this pate is minimal, suitable for those who are on a diet.

Baked beef liver pate

Ingredients:

2 chicken eggs
600 g liver
Medium onion - 1
Carrots - 1 pc.
Salt
Salo - 50 g
Butter - 70 g

Soak the liver for 1 hour in cold water, boil the eggs in a steep, chop the carrots and onions. Divide the liver into parts, put in a small fire-resistant form with a lid, add vegetables and lard. Bake in a cabinet for 60 minutes at a temperature of 180 gr.
After the time has elapsed, add oil, add salt, beat with a blender and mix well. Baked beef liver pate is ready.

Look: recipe with photo step by step, simple and delicious.

Pate with boiled beef liver

We will need:

Butter - 100 g
Beef liver - 600 g
Salt 1 tbsp. spoon
Onion of medium size - 3 pcs.
Carrots - 2-3 pcs.
Salo - 200 g
Peppercorns - 5-6 pcs.
Bay leaf - 3 pcs.
Garlic - 2 cloves

Clean the liver from the film and veins, divide into portions and put in a saucepan. In a container, put onions and carrots, without cutting, garlic, peppercorns and bay leaf. Fill with water, three fingers above the food. Boil for 35 minutes, add salt at the end. Grind the cooled products (excluding bay leaves and peppercorns) in a meat grinder several times. Combine soft butter with pate and mix.

Beef liver pate with cognac

Ingredients:

1.5 kg liver
100 g garlic
Onion 200 g
Salt pepper
pinch of nutmeg
Carrot 200 g
Cream
Butter 300 g
Cognac 200 ml
Refined oil 100 ml

Coarsely chop the liver and blanch in refined oil. Remove the liver, add more oil and fry the chopped vegetables quite a bit, add nutmeg, garlic and cognac, wait until the alcohol evaporates. We return the liver to the fire and simmer until fully cooked. Pour in the cream, and after a few minutes remove from the stove.

Grind the liver mass in a combine, beat the room temperature butter with a mixer until white and mix with the pate. Taste, season with salt if needed.

Tips on how to properly and tasty cook liver pate

• Do not use frozen liver for pates.
• If you lower the liver for a few minutes in hot water, this will help to cope with the film more easily.
• The addition of cream will make the pate more juicy.
• Using a meat grinder, it is necessary to grind more than two times.
• Salt the pâté just before chopping.
• You can add greens when cooking the liver, this will add a touch of flavor.
• Soak the liver in milk for one hour.
• Store pies in the refrigerator for no more than 3 days.
• Quail eggs will help to achieve a delicious and delicate taste.
• To reduce the calorie content of the pate, boil the liver and vegetables.
• Can be stored in the freezer in a food container.

We told you in what ways you can cook beef liver pate at home, choose, please your household with delicious bread spreads. By the way, such a pate can be used for boiled pasta or porridge.