Beef liver pate: recipes step by step with photos, with carrots, dietary

Content

1 How to make liver pate from beef liver
- 1.1 How long to cook beef liver for pate
2 Classic recipe for liver pate from beef liver
3 Beef liver pate with mushrooms, baked in the oven
4 How to make beef liver pate with lard
5 Beef liver pate with butter
6 Beef liver pate with carrots and garlic
7 How to make beef liver pate with eggplant and sweet pepper at home
8 Boiled beef liver and bean pate
9 Beef liver pate with apple and nuts
10 Beef liver pate in a slow cooker
11 Storage rules
12 Conclusion

Cooking dishes from offal yourself allows you not only to diversify your menu, but also to get real delicacies. A step-by-step recipe for liver pate from beef liver makes it possible to make an excellent snack that all family members will appreciate. It can be made as quickly as possible; it requires a small amount of additional ingredients.

How to make liver pate from beef liver

The main secret of any dish is quality ingredients. You need to be careful when choosing the base for the pate. Beef liver can be used as a snack both fresh and frozen.When buying a frozen semi-finished product, you need to pay attention to the appearance - there should be no sagging or stains.

Important! A frozen semi-finished product should be covered with an even ice crust - this indicates that the product has not been defrosted.

The main indicator of a high-quality fresh product is an even beetroot color. It is worth choosing a liver that does not have green spots or large blood clots. If possible, you should smell it when purchasing. There should be no sour rotten smell.

High-quality ingredients are the key to a tasty and healthy dish

Beef liver is covered with a thin membrane that must be removed before cooking. To do this, it is scalded with boiling water. Immediately after this, the film is removed with one sharp movement. To remove bitterness, which will further worsen the taste of the finished product, the liver is soaked in salted water or cold milk for 1-2 hours.

The most popular additions include butter, onions and carrots. For greater juiciness, you can add milk, cream or melted fat. To improve the taste of the finished dish, you can season it with all kinds of spices, nuts, fruits or mushrooms.

How long to cook beef liver for pate

There are a huge variety of liver pate recipes. Beef liver can be boiled, baked, stewed in a slow cooker, or used raw. Each cooking method has clear requirements for the duration of heat treatment.

Since the most popular method of producing pate is pre-cooking the offal, it is necessary to get a clear idea of the duration of heat treatment. The optimal cooking time is 10-15 minutes. This time is enough for the product to be completely cooked.If you boil beef liver for more than 20 minutes, it will become tough and lose its flavor. You can check the readiness of the product by cutting it with a knife to make sure there are no bruises.

Classic recipe for liver pate from beef liver

The traditional cooking method allows you to get the perfect snack, which is great for sandwiches and tartlets. A minimal set of ingredients will allow you to enjoy the pure liver taste. The recipe requires the following products:

600 g beef liver;
2 large carrots;
100 g onion;
100 g butter.

Peel the onion, finely chop and fry with half the oil until golden brown. Peel the carrots and boil until tender. The film is removed from the liver, the veins are removed and cut into small pieces. Then it is boiled until fully cooked for about 15 minutes.

Important! To reduce the amount of dishes used, you can boil the carrots along with the liver in one pan.

Boiled beef liver goes perfectly with onions and carrots

All components of the future pate are cooled to room temperature, then minced through a meat grinder. To obtain a more delicate and uniform structure, you can grind the mass again. All ingredients are mixed with butter until smooth and put in the refrigerator for a couple of hours.

Beef liver pate with mushrooms, baked in the oven

Using an oven allows you to make the finished dish more refined. To make the pate more balanced, you can also use cream or milk. Mushrooms act as a complement, adding bright notes to the taste. To prepare this dish you will need:

500 g liver;
200 g champignons;
100 g carrots;
1 small onion;
4 tbsp.l. cream;
seasonings to taste.

The main ingredient is cleared of veins and films, then washed and finely chopped. It is fried in a small amount of oil along with chopped onions and carrots, then poured with cream and removed from the stove. The mushrooms are thoroughly washed and cut into slices.

Champignons make the pate more aromatic and delicious

Important! Instead of champignons, you can use honey mushrooms, boletus mushrooms or porcini mushrooms.

All ingredients are placed in a blender and crushed to a homogeneous paste. It is salted and peppered to taste, after which it is transferred to a baking dish. The pate is baked in the oven for 1/3 hours at a temperature of 180 degrees. It is cooled, decorated with herbs and served.

How to make beef liver pate with lard

Smoked bacon makes the finished product a real delicacy with a bright aroma and delicate texture. As an addition, you can add lemon juice, cloves or bay leaves to the pate. The dish is ideal for filling tartlets on a festive table.

To prepare it you need:

300 g liver;
100 g smoked lard;
1 onion;
100 ml dry white wine;
100 g carrots;
1 tsp. Sahara;
100 g butter;
1 bay leaf;
1 clove bud;
spices to taste.

Vegetables are peeled and finely chopped. They are mixed with peeled beef liver and chopped lard in a deep frying pan or wok. Wine is poured there and bay leaves and cloves are added. All ingredients are simmered evenly for about 15-20 minutes, then strained from the broth, removing spices from the grounds.

Beef pate with smoked lard is a real delicacy with a delicious aroma

Important! The finished broth can later be used to prepare other meat and poultry dishes.

Place butter in the pan and return the beef liver with vegetables and lard. Fry all ingredients over high heat for 2-3 minutes. The finished mass is cooled and placed in a blender to obtain a homogeneous paste. It is cooled in the refrigerator and then served.

Beef liver pate with butter

An appetizer prepared according to this recipe is a true classic. Beef liver pate with butter belongs to European cuisine. The dish is ideal as an addition to toast, tartlets, tapas and canapés. To get the perfect combination of flavors, you need:

400 g beef liver;
butter packaging;
salt and pepper to taste;
1 medium-sized onion.

Peel the onion, finely chop and fry over high heat until golden brown. You can avoid using it to get a cleaner taste, but many consumers do not like too much liver content. The liver is cleaned of film and veins, soaked in salted water for an hour, cut into strips and boiled in boiling water for 10 minutes.

Butter goes perfectly with beef liver

Beat butter at room temperature with a whisk. Add fried onions and minced liver to it. The resulting beef liver pate is ground again to give it a more delicate consistency. The finished product is cooled in the refrigerator and then used as additives to other snacks.

Beef liver pate with carrots and garlic

To reduce the natural liver smell of the finished snack, you can use a little secret. After frying the main ingredients, fresh chopped garlic is added to the dish.The dish acquires a characteristic bright aroma that will not leave anyone indifferent. For the liver pate recipe you will need:

500 g of main ingredient;
½ stick of butter;
4 cloves of garlic;
2 onions;
200 g grated carrots.

Fans of more savory dishes can complement the pate with garlic and carrots

The vegetables are fried until half cooked, then finely chopped beef liver is added to them. It is sautéed until a light crust appears. Afterwards, remove the pan from the heat. The future beef liver pate is rolled through a meat grinder, butter, chopped garlic and a little salt are added to taste. The mixture is cooled in the refrigerator for an hour and served.

How to make beef liver pate with eggplant and sweet pepper at home

Lovers of proper nutrition and healthy food can complement their snack with healthy vegetables. As a result, you can get an almost dietary beef liver pate. To prepare such a culinary masterpiece you will need:

500 g of main ingredient;
1 bell pepper;
½ small eggplant;
¼ pack of butter;
1 large onion;
1 tbsp. l. sunflower oil;
2 cloves of garlic.

The liver and vegetables are cut into small pieces and placed in a baking tray greased with vegetable oil. It is sent to the oven for 20-30 minutes at a temperature of 170 degrees. During the cooking process, you need to stir the contents of the pan once.

Adding fresh vegetables makes the snack more balanced and lower in calories

Important! You can avoid using vegetable oil by placing the vegetables in a large silicone baking dish.

The prepared vegetables with liver are placed in a blender and blended until smooth.Add a little butter and salt to taste. In order for the finished product to harden and take shape, it is placed in the refrigerator for half an hour.

Boiled beef liver and bean pate

This appetizer will not only be very tasty, but also a quite filling addition to lunch or dinner. The high protein content in beef liver pate will strengthen the body with a large amount of vitamins and allow you to completely avoid oil in cooking.

To prepare this delicacy use:

500-600 g of the main ingredient;
1 can of canned red beans;
100 g mascarpone;
100 g white onion;
1 bay leaf;
a pinch of Provençal herbs;
salt as desired.

The liver is cleared of film, the veins are removed and cut into medium-sized pieces. The onion is cut into quarters and placed in a small saucepan along with the main ingredient. Add a little salt, bay leaf and 2 glasses of water to them.

Red beans make pate more filling

As soon as the liquid boils, reduce the heat to low. The liver is stewed for 20 minutes, sprinkled with Provençal herbs for flavor. The preparation for the future pate, after draining the excess liquid, is transferred to a blender, beans and mascarpone are added to it. All ingredients are turned into a homogeneous paste, salted to taste and stored in a cool place.

Beef liver pate with apple and nuts

This snack option will definitely appeal to people watching their figure. The ideal combination of products makes liver pate not only tasty, but also very healthy for the body. Fruits combined with nuts add a unique taste and texture to the main ingredient.

To prepare the snack you will need:

500 g liver;
1 large apple;
60 g butter;
1 onion;
100 g walnuts;
2 cloves of garlic;
seasonings to taste.

The main ingredient is thoroughly washed in cold water, all films and large blood vessels are removed, and then cut into 2-3 cm cubes. For the recipe, it is best to take sweet or sweet and sour apples. The large fruit is cleared of seeds and peel, then grated. Finely chop the onion and fry in butter until half cooked.

Important! To easily crush walnuts, place them in a tight bag, after which they are crushed into small pieces using a wooden rolling pin.

Apples and walnuts are the secret to the perfect consistency of the finished beef pate

Add the liver to the fried onion and saute it until tender for 9-10 minutes. Then they add an apple, salt, and a little ground pepper. The future pate is simmered over low heat for ¼ hour until the excess liquid evaporates. The resulting mass is ground in a blender, combined with chopped garlic. Crushed walnut kernels are added to the pulp and the appetizer is served.

Beef liver pate in a slow cooker

Preparing a delicious snack in a slow cooker allows housewives to automate the cooking process as much as possible. Even inexperienced cooks can prepare liver pate from beef liver at home.

For the recipe use:

500 g of main ingredient;
2 onions;
200 g carrots;
100 g butter;
2 cloves of garlic;
salt to taste.

The liver is soaked in milk for a couple of hours to remove excess bitterness from it. After this, cut into cubes and mix in a multicooker bowl with chopped vegetables and crushed garlic. Close the bowl of the device with a lid and set the “Quenching” mode for 60 minutes.

The multicooker simplifies the process of preparing pate as much as possible

The finished mass is salted to taste and passed through a meat grinder 2 times. The future pate is mixed with butter. If the consistency of the finished product is too thick, it can be diluted with a small amount of cream or milk. The mass is transferred into a mold and placed in the refrigerator until completely hardened.

Storage rules

Any dish prepared from natural ingredients without the addition of special preservatives can rarely boast a long shelf life. Freshly prepared pate retains its consumer properties for up to 3 days in the refrigerator at a temperature of 2-4 degrees. In room conditions, the snack disappears within 18-24 hours.

There is a way to preserve a natural product for a longer period. To do this, transfer it to a plastic container, cover with a lid and put it in the freezer. In such conditions, the pate can be stored for up to 3 months. Before use, it is defrosted in the refrigerator, avoiding a sharp rise in temperature.

Conclusion

A step-by-step recipe for beef liver pate is a great help in getting a great appetizer. The delicate consistency and bright taste of the finished product ensures popularity among a large number of people. Huge possibilities for combining various ingredients allow even seasoned gourmets to choose the perfect combination.