Homemade beef liver pate

Homemade beef liver pate is a very tender, tasty and nutritious treat. Spread the finished product on bread and serve as a delicious snack. To implement your culinary idea, we recommend using proven recipes with step-by-step photographs and a detailed description of the process.

Homemade classic beef liver pate

Beef liver pate is very nutritious and healthy. It comes in handy when you need to quickly prepare a hearty breakfast. The pate can be served with any bread, toast, pancakes, crackers - this makes life much easier in the morning. There are many ways to prepare pate: from the method of processing the liver to the ingredients. In this recipe we will consider the classic method.

1. 
   How to make beef liver pate at home? If the liver is dark, presumably from an older animal, then it is better to first soak it in milk for several hours - this will remove any possible bitterness. We wash the liver, remove all the films and remove the veins, cut into pieces. Fill the liver with milk so that it covers all the pieces. Place in the refrigerator for three to four hours. After this, rinse the liver with running water and allow the excess liquid to drain.
2. 
   Peel the carrots from the outer skin, rinse and grate on a coarse grater. Peel the onions, wash, dry and chop into small cubes with a knife. Heat a small amount of vegetable oil in a frying pan and pour chopped onion into it. Fry at medium stove temperature until translucent, then add grated carrots. Stir and continue to fry for another five to six minutes until the carrots begin to brown slightly. Remove the roast from the pan and let it cool slightly.
3. 
   In the same frying pan where the onions and carrots were fried, add a little more oil and lay out the pieces of prepared liver. Fry it until golden brown on all sides. The product fries very quickly - literally a couple of minutes on each side. At the end of cooking, add salt and pepper to taste.
4. 
   Place fried onions and carrots, fried liver and soft butter in a bowl.
5. 
   Using an immersion blender, beat the ingredients until a homogeneous smooth mass is obtained. Taste the pate and add additional salt and ground black pepper if necessary.
6. 
   Transfer the finished pate into a storage jar and place it in the refrigerator for no more than three days. Bon appetit!

Bon appetit!

Tender beef liver pate with carrots and butter

When you have plans to make beef liver pate, but don’t want to spend a lot of time in the kitchen, we suggest you pay attention to this recipe. Boil the ingredients in one pan, then puree together with butter in the usual way. Such a pate will be lighter and less caloric when compared with those options in which the liver is fried. It's also faster in terms of time. And the snack tastes just as delicious.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Beef liver – 600 gr.
• Carrots – 2 pcs. medium size.
• Onions – 1 pc. medium size.
• Butter – 200 gr.
• Ground black pepper - to taste.
• Salt – 2 tsp.
• Allspice peas – 6 pcs.
• Bay leaf – 1 pc.
• Cognac – 1 tbsp.

Cooking process:

1. Wash the liver, remove all films and veins, cut into small pieces. Fill the liver with cold water so that it completely covers it. Leave for half an hour, after which we rinse the liver again with running water and allow the excess liquid to drain.

2. Peel the carrots from the outer skin, wash and cut into small pieces. We peel the onions, wash them, dry them and cut them into half rings. Place the vegetables in a saucepan and add enough water to barely cover the pieces. Add bay leaf, allspice peas and salt. Bring to a boil and cook for ten minutes over low heat. Then add the washed liver.If necessary, add a little more hot water. Bring to a boil and continue cooking for another fifteen minutes. At the end of cooking, add additional salt and ground black pepper.

3. Using a slotted spoon, remove all the pieces of liver, carrots and onions from the broth, transfer to a bowl and let cool completely. After this, puree using a blender into a smooth mass. While grinding, add butter and cognac to the liver. If the pate seems too thick, you can add a couple of tablespoons of the remaining broth.

4. Transfer the finished pate into a jar or container and close the lid tightly. It will thicken when chilled in the refrigerator.

5. The pate is stored for three days in the refrigerator. If you need to extend the shelf life, you can freeze it directly in the jar. Thanks to the cognac included in the composition, ice crystals will not form in the pate.

Bon appetit!

A simple and delicious recipe for creamy beef liver pate

The liver helps raise hemoglobin, so it is especially valuable in the nutrition of people suffering from anemia. One of the simple and popular liver dishes is pate. It's convenient to spread on bread, toast or crispbread - and is a great healthy option for a quick, nutritious breakfast or snack. According to this recipe, we will prepare pate with the addition of cream - this will ensure a pleasant, delicate taste of the mass.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Beef liver – 300 gr.
• Carrots – 1 pc. medium size.
• Onions – 1 pc. medium size.
• Cream 10% - 150 ml.
• Ground black pepper - to taste.
• Coriander - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1.Peel the onions, wash, dry and chop into small cubes with a knife. In a frying pan, heat one or two tablespoons of odorless vegetable oil and pour onion cubes into it. Fry until translucent, stirring from time to time.

2. Peel the carrots, rinse and grate on a coarse grater. Add the grated carrots to the onions, mix and continue frying for another three to four minutes. The carrots should become soft and begin to brown slightly.

3. We wash the liver, remove all films, veins and vessels. Cut the product into small pieces.

4. In a separate frying pan, heat the vegetable oil and place the liver in it. Fry it at medium stove temperature for a couple of minutes on each side until golden brown.

5. Transfer the fried liver to the carrot and onion frying, mix and pour in the cream. Add salt, coriander and ground black pepper to taste. Close the lid and simmer for five minutes.

6. Transfer the liver, cream and fried vegetables into a bowl, cool and puree with a blender. You can also pass it through a meat grinder with a fine grid.

7. Transfer the pate into a jar or small container, close the lid tightly and put it in the refrigerator. Such pate can be stored there for no more than three days.

Bon appetit!

How to cook delicious beef liver pate in the oven?

This pate evokes a festive mood - it looks very appetizing and promising. We recommend baking it in small ceramic forms; you can serve it directly in them. After baking, keep the pate in the refrigerator for six to seven hours. During this time, its consistency will become denser and less crumbly.The pate can be easily cut into even slices - you will get great sandwiches!

Cooking time: 1 hour.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Beef liver – 500 gr.
• Milk for soaking – 1 tbsp.
• Carrots – 80 gr.
• Onions – 110 gr.
• Eggs – 2 pcs.
• Milk for pate – 50 ml.
• Champignons – 150 gr.
• Butter – 80 gr.
• Pork fat – 30 gr.
• Ground sweet paprika – 2 tsp.
• Dried thyme – 1 tsp.
• Rosemary – 2 branches.
• Salt - to taste.
• Corn grits - 1 tbsp.

Cooking process:

1. We wash the liver, clean it of all films, veins and vessels. Cut the product into small pieces, place in a bowl and pour cold milk. It is best to soak the liver in milk for three to four hours. If there is no time, then soak it for at least thirty minutes.

2. Peel the onions, wash, dry and cut into small cubes. Heat the pork fat in a frying pan and place the prepared onions in it. Fry until translucent. Peel the carrots, rinse and grate on a coarse grater. Add the grated carrots to the onions, mix and continue frying for another three to four minutes. The carrots should become softer.

3. Wipe the champignons with a damp cloth and cut into thin slices. Add the mushrooms to the onion and carrot frying, mix and simmer for another two to three minutes. Remove from the stove and let cool slightly.

4. Drain the milk from the liver, add eggs and the specified amount of milk.

5. Using an immersion blender, grind everything together until it becomes a completely homogeneous, smooth mass.Add half of the specified amount of melted butter, salt to taste, sweet ground paprika, thyme and mix everything together thoroughly.

6. Grease the baking dish with the remaining butter. Next, sprinkle with corn grits. Alternatively, you can use semolina.

7. Place the fried onions, carrots and champignons into the prepared pan and level. We pick off the leaves from the rosemary sprigs, chop them and sprinkle them on top of the roast in the pan.

8. Fill the roast with liver mixture. Lightly tap the bottom of the pan on the table surface so that the liquid mass is evenly distributed over the vegetables.

9. Preheat the oven to 180 degrees. Place the form with the pate in a baking tray or any other heat-resistant container of a larger size, into which we pour water in such an amount that its level reaches two-thirds of the height of the form with the pate. Place the pate in the oven. Bake it in a water bath for about an hour. At the end of baking, place small pieces of butter on the surface. Let it melt and take the pate out of the oven.

10. Let the dish cool and put it in the refrigerator for several hours to develop the optimal texture.

Bon appetit!

Dietary beef liver pate at home

Another option for preparing liver pate, which is distinguished by its lightness and low-fat composition. This is because we do not fry the liver before pureeing, but boil it. Saute the onions in a minimal amount of vegetable oil, and use boiled carrots. This pate is perfect for dietary nutrition.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Beef liver – 1 kg.
• Carrots – 1 pc. large size.
• Onions – 3 pcs. medium size.
• Olive oil – 2 tsp.
• Butter – 10 gr.
• Ground black pepper - to taste.
• Ground nutmeg – ½ tsp.
• Salt - to taste.
• Bay leaf – 3 pcs.
• Dill – 2 branches.

Cooking process:

1. Wash the liver thoroughly, cut out all the vessels, remove films and veins. Cut the product into pieces. In a saucepan, bring two and a half liters of water to a boil, add salt, one peeled onion and one bay leaf. Next, lay out the prepared liver. Bring to a boil again and cook for twenty minutes. After cooking, remove the liver pieces with a slotted spoon and let them cool slightly. Save the broth for now: you may need it during the preparation of the pate.

2. Peel the onions, wash, dry and chop into small cubes with a knife. Heat one teaspoon of olive oil in a frying pan and add the prepared onion. Fry it at medium-low stove temperature, remembering to stir all the time. You can also add a couple of spoons of the broth in which the liver was cooked - this will allow the onions to simmer further.

3. Peel the carrots, rinse and boil either in water or steam. The vegetable should become soft.

4. Grind the remaining bay leaves. It is convenient to do this in an electric coffee grinder or in a fine chopper.

5. Place the boiled liver in a blender bowl, add boiled carrots, sautéed onions, ground black pepper, grated nutmeg, salt to taste, chopped bay leaf, dill, a teaspoon of olive oil and butter. Grind everything together to a paste.If the pate seems too thick, you can add a little broth in which the liver was cooked.

6. Transfer the finished pate into a jar or container, close the lid tightly and put it in the refrigerator. The mass can be consumed immediately after preparation, and it is recommended to store no more than three days.

Bon appetit!

Step-by-step recipe for making beef liver pate with egg

This pate contains a minimum of spices, is prepared without frying, and turns out very tender, nutritious and at the same time quite light. Well suited for feeding children and the elderly. The pate should not be stored in the refrigerator for more than three days. And if you need longer storage, you can freeze the mass.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Beef liver – 700 gr.
• Eggs – 2 pcs.
• Carrots – 2 pcs. small size.
• Onions – 1 pc. medium size.
• Butter – 100 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Parsley - 2-3 branches.

Cooking process:

1. Wash the liver thoroughly, remove all vessels and films. Cut the product into pieces. Place the chopped liver in a frying pan or saucepan, add a couple of tablespoons of water and place on the stove. At medium-high stove temperature, simmer the liver for approximately ten minutes, until it completely changes color and stops releasing pink juice. At the end of cooking, sprinkle the pieces with salt and ground black pepper, mix and remove from the stove. Transfer the liver to a bowl and let it cool slightly.

2. Boil the eggs until the yolk is firm for ten to twelve minutes. Cool, clean.

3. Peel the onions, wash and dry. Wash the carrots with a brush until peeled.You can boil vegetables in water for fifteen minutes or use the microwave. Place the vegetables in a suitable container and cook at maximum power for ten minutes.

4. Peel the cooked carrots from the outer skin.

5. Place warm liver, prepared carrots and onions, boiled and chopped eggs, and a couple of sprigs of parsley into a blender bowl. Puree at high speed until smooth and homogeneous mass is obtained.

6. Transfer the pate to a bowl, add well-softened butter and mix.

7. Taste the pate. As a rule, at this stage there is a need to add salt and spices. We suggest sticking with ground black pepper, but you can also add absolutely any spices if you wish.

8. Add spices and salt, mix thoroughly. Transfer the finished pate into a storage jar and cool in the refrigerator.

9. Serve the finished pate with toast, crackers, pita bread, or any bread. We use any greenery for decoration.

Bon appetit!

A simple and quick recipe for beef liver pate in a slow cooker

Liver plow is very easy to prepare. And prepared in advance, it makes life very easy when you need a quick and hearty snack. At the same time, this pate is useful for its high iron content and its overall nutritional value. The pate can not only be spread on bread, it is well suited for filling pancakes, seasoning pasta, as a filler for pita bread or pita bread.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Beef liver – 500 gr.
• Garlic – 1 clove.
• Carrots – 2 pcs. small size.
• Onions – 2 pcs. medium size.
• Butter – 1 tbsp.
• Milk – 180 ml.
• Ground black pepper - to taste.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

1. We wash the liver under running water, remove all vessels and films. Cut it into small pieces. Place the chopped liver in the multicooker bowl. Peel the onions, wash and dry. Cut it into half rings and pour into a bowl near the liver. We clean the carrots, wash them and grate them on a coarse grater, and send them after the onions. Remove the husks from the garlic and cut into thin slices. Place in a bowl. Also add butter, milk and salt to taste.

2. Place the bowl in the multicooker, close the lid and select the “Stew” mode for thirty minutes. After the program time has expired, turn off the device, remove the bowl and transfer the contents to another bowl. Cool slightly so as not to burn yourself during subsequent chopping.

3. Using an immersion blender, grind the stewed liver with vegetables to a smooth, homogeneous puree. As you grind, add ground black pepper for flavor and piquancy.

4. Transfer the resulting mass to any suitable storage container. Cover with a lid and place in the refrigerator for storage. It is not recommended to store the pate for more than three days. Serve the pate with bread, crackers, crispbread, and decorate the surface of the finished sandwiches with fresh herbs.

Bon appetit!

Hearty beef liver pate with lard

Usually butter is added to liver pate - it provides a certain creamy note in taste and helps the pate to hold its shape well. As an alternative, we suggest trying lard. It also forms the texture of the pate and affects the flavor richness. This pate turns out to be very satisfying.

Cooking time: 45 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Beef liver – 1 kg.
• Pork lard – 50 gr.
• Carrots – 2 pcs. small size.
• Onions – 1 pc. medium size.
• Milk – 150 ml.
• Butter – 20 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the liver thoroughly, remove all vessels and films. Cut the product into pieces. Place them in a bowl and fill with cold water. Leave to soak for half an hour. At this time, peel and wash the carrots and onions.

2. Cut the lard into small pieces. You can use either pork fat or brisket. If there are layers of meat, the pate will acquire pronounced meat notes - very tasty.

3. In a dry frying pan, fry pieces of lard until golden brown.

4. Remove the fried lard into a separate container and leave the rendered fat in the frying pan.

5. Grate the carrots on a coarse grater. Cut the onion into small cubes.

6. Pour the prepared onions and carrots into a frying pan with the melted fat and fry them at medium stove temperature until soft and lightly browned.

7. Drain the water from the liver.

8. In a separate frying pan, heat a small amount of vegetable oil and fry the liver in it. This process is very fast - literally a couple of minutes on each side. As soon as the liver pieces stop releasing pink juice, add a little salt and ground black pepper.

9. Pour in the milk, stir and bring it to a boil. Remove from the stove.

10. At this point, the carrots and onions are already ready.

11. Place the roasted vegetables on the liver.

12. Stir, add salt to taste. Let cool until warm.

13.Grind the liver together with fried lard in a processor or using a meat grinder. By the way, adjust the amount of lard to your taste, according to the desired fat content of the finished pate.

14. If you like a delicate consistency, then you should additionally beat the mass with a submersible blender.

15. Add soft butter to the pate and mix.

16. Place the finished pate into the molds.

17. Place in the refrigerator for storage. From the specified amount of products, approximately 800 grams of finished pate are obtained.

Bon appetit!