Homemade beef liver pate - 8 step by step recipes

Classic homemade beef liver pate

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

Cooking time: 30 hours excluding soaking time.

Cooking time: 20 min.

Servings: 6.

• 
  If the liver is dark, presumably from an older animal, then it is better to pre-soak it in milk for several hours - so the possible bitterness will go away. We wash the liver, remove all films and remove the veins, cut into pieces. Fill the liver with milk so that it covers all the pieces. We put in the refrigerator for three to four hours. After that, we rinse the liver with running water, let the excess liquid drain.
• 
  Peel the carrots from the upper skin, rinse and rub on a coarse grater. Peel the onions, wash them, dry them and chop them with a knife into small cubes. Heat a small amount of vegetable oil in a frying pan and pour chopped onion into it. Fry the plate at medium temperature until transparent, then add the grated carrots. Stir and continue to fry for another five to six minutes, until the carrots begin to brown slightly. Remove the frying pan and let it cool slightly.
• 
  In the same pan where the onions and carrots were fried, add a little more oil and spread the pieces of the prepared liver. Fry it until blush on all sides. The product is fried very quickly - literally a couple of minutes on each side. At the end of cooking, salt and pepper to taste.
• 
  Put onion and carrot roast, fried liver and soft butter in a bowl.
• 
  Punch the ingredients with an immersion blender until a homogeneous smooth mass is obtained. We taste the pate and, if necessary, add additional salt and black ground pepper.
• 
  Punch the ingredients with an immersion blender until a homogeneous smooth mass is obtained. We taste the pate and, if necessary, add additional salt and black ground pepper.

Bon Appetit!

Delicate beef liver pate with carrots and butter

When eating plans to make beef liver pate, but don't want to mess around in the kitchen for a long time, we suggest paying attention to this recipe. Boil the ingredients in one saucepan, then puree 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 also turns out faster in time. And the appetizer tastes just as delicious.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Beef liver - 600 gr.
• Carrots - 2 pcs.medium size.
• Bulb 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 tablespoon
• Vegetable oil - for frying.

Cooking process:

1. We wash the liver, remove all films and veins, cut into small pieces. Fill the liver with cold water so that it completely covers it. We leave it for half an hour, after which we rinse the liver again with running water and let the excess liquid drain.
2. Peel the carrots, rinse and cut into small pieces. Peel the onions, wash them, dry them and cut them in half rings. We put vegetables in a saucepan, fill with water in such an amount that it barely covers the pieces. Add bay leaves, allspice peas and salt. Bring to a boil and cook for ten minutes over low heat. Then add the washed liver. Top up with some more hot water if necessary. Bring to a boil and continue cooking for another fifteen minutes. At the end of cooking, add salt and add black pepper.
3. Remove all pieces of liver, carrots and onions from the broth with a slotted spoon, transfer to a bowl and let cool completely. After that, puree with a blender into a smooth mass. In the course of grinding, add butter and brandy to the liver. If the pate seems to be thick, you can pour in a couple of tablespoons of the remaining broth.
4. We transfer the finished pate into a jar or container and close it tightly with a lid. After cooling in the refrigerator, it will thicken.
5. The pate will keep in the refrigerator for three days. If you need to extend the shelf life, you can freeze it right 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 to raise hemoglobin, therefore it is especially valuable in the diet of people suffering from anemia. One of the simple and popular liver dishes is pate. It is convenient to spread on bread, toast or toast - a great healthy option for a quick, nutritious breakfast or snack. According to this recipe, we will prepare a paste with the addition of cream - this will provide 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.
• Bulb 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 them, dry them and chop them with a knife into small cubes. In a frying pan, heat one or two tablespoons of odorless vegetable oil and pour the onion cubes into it. Fry until translucent, stirring occasionally.
2. Peel the carrots, wash and rub on a coarse grater. Add the grated carrots to the onions, stir and continue to fry for another three to four minutes. The carrots should soften and begin to brown slightly.
3. We wash the liver, remove all films, veins and blood vessels. We cut the product into small pieces.
4. In a separate frying pan, heat the vegetable oil and put the liver in it. Fry it at an average stove temperature for a couple of minutes on each side, until a golden brown crust appears.
5. We shift the fried liver to the carrot and onion frying, mix and pour in the cream. Add salt, coriander and black pepper to taste. Close the lid and simmer for five minutes.
6. Put the liver, along with cream and vegetable frying, into a bowl, cool and puree with a blender. You can also mince it with a fine grid.
7. We transfer the pate into a jar or small container, close the lid tightly and put in the refrigerator. There, such a paste can be stored for no more than three days.

Bon Appetit!

How to cook a delicious beef liver pate in the oven?

This pate evokes a festive mood - it looks very appetizing and promising. We advise you to bake it in small ceramic tins, you can serve them directly on the table. After baking, it is worth keeping 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 for great sandwiches!

Cooking time: 1 hour.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Beef liver - 500 gr.
• Soaking milk - 1 tbsp.
• Carrots - 80 gr.
• Bulb 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 tablespoon

Cooking process:

1. We wash the liver, cleanse it of all films, veins and blood vessels. Cut the product into small pieces, place in a bowl and fill with cold milk. It is best if the liver is soaked 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 them, dry them and cut them into small cubes. Heat the pork fat in a frying pan and put the prepared onion into it. Fry until translucent. We clean the carrots, wash and rub on a coarse grater. Add the grated carrots to the onions, stir and continue to fry for another three to four minutes. The carrots should soften.
3. Wipe the champignons with a damp cloth and cut into thin slices. We spread the mushrooms for the onion-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 the eggs and the specified amount of milk.
5. Using an immersion blender, grind everything together until a completely homogeneous smooth mass is obtained. 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. Then sprinkle with corn grits. Alternatively, you can use semolina.
7. Put the fried onions with carrots and mushrooms in the prepared form, level. Tear off the leaves from the rosemary sprigs, chop them and sprinkle them over the frying in the form.
8. Fill the frying with liver mass. Lightly tap the bottom of the mold on the table surface so that the liquid mass is evenly distributed over the vegetables.
9. Preheat the oven to a temperature of 180 degrees. Put the form with pate in a baking sheet 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 pate. Place the pate in the oven. We bake it in a water bath for about an hour. At the end of baking, put small pieces of butter on the surface. Let it melt and take out the pate from the oven.
10. Let the dish cool down and put it in the refrigerator for a few hours to get the optimal texture.

Bon Appetit!

Diet beef liver pate at home

Another option for making liver pâté, which is light and non-greasy. This is because we do not fry the liver before puréing, but boil it. Saute the onions in a minimum amount of vegetable oil, and use the boiled carrots. This pate is excellent for dietary meals.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Beef liver - 1 kg.
• Carrots - 1 pc. large size.
• Bulb 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 blood 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 pieces of liver with a slotted spoon and let them cool slightly. We keep the broth for now: it may be needed in the process of making the pate.
2. Peel the onions, wash them, dry them and chop them into small cubes with a knife. Heat one teaspoon of olive oil in a frying pan and spread the prepared onion. Fry it at a medium-low temperature of the stove, remembering to stir all the time. You can also add a couple of tablespoons of the broth in which the liver was cooked - so the onion is additionally stewed.
3. Peel the carrots, wash and boil either in water or steam. The vegetable should be soft.
4. Grind the remaining bay leaves. It is convenient to do this in an electric coffee grinder or in a fine grinder.
5. Put boiled liver in a blender bowl, add boiled carrots, sautéed onions, black pepper, grated nutmeg, salt to taste, chopped bay leaves, dill, a teaspoon of olive oil and butter. Grind everything together to a pasty state. If the pate seems too thick, you can add a little of the broth in which the liver was boiled.
6. Transfer the finished pate into a jar or container, close it tightly with a lid and put it in the refrigerator. The mass can be consumed immediately after preparation, and it is recommended to store it for 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, it turns out to be very tender, nutritious and at the same time quite light. Good for feeding children and the elderly. Storing the pate in the refrigerator should not be more than three days. And if you need a 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.
• Bulb 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. Put the chopped liver in a frying pan or saucepan, pour in a couple of tablespoons of water and put on the stove. At a medium-high temperature of the stove, simmer the liver for about ten minutes, until it completely changes color and stops emitting pink juice. At the end of cooking, sprinkle the pieces with salt and black pepper, mix and remove from the stove. Transfer the liver to a bowl and let it cool slightly.
2. Boil eggs until firm yolk for ten to twelve minutes. We cool, we clean.
3. Peel the onions, wash them, dry them. Rinse the carrots with a brush until they are peeled. You can boil vegetables in water for fifteen minutes, or use the microwave. Place the vegetables in a suitable dish and cook at maximum power for ten minutes.
4. Peel the cooked carrots from the upper skin.
5. Put the warm liver, prepared carrots with onions, boiled and cut eggs into pieces, a couple of parsley sprigs in the blender bowl. Purée at high speed until a homogeneous mass is obtained.
6. Transfer the pate into a bowl, add well softened butter and mix.
7. We taste the pate. As a rule, at this stage there is a need to add salt and spices. We suggest staying on ground black pepper, but you can also add absolutely any spices if you wish.
8. Add spices and salt, mix thoroughly. We transfer the finished pate into a storage jar and chill in the refrigerator.
9. Serve the finished pate with toast, crackers, lavash, any bread. We use any greens for decoration.

Bon Appetit!

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

The liver plow is very easy to prepare. And prepared in advance, it makes life much easier when you need to have a quick and dense snack. Moreover, such a paste is useful for its high iron content and its overall nutritional value. Pâté can not only be spread on bread, it is well suited for filling pancakes, filling pasta, as a filler for pita 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.
• Bulb onions - 2 pcs. medium size.
• Butter - 1 tablespoon
• Milk - 180 ml.
• Ground black pepper - to taste.
• Salt to taste.
• Greens - for decoration.

Cooking process:

1. We wash the liver under running water, remove all vessels and films. We cut it into small pieces. Put the chopped liver into the multicooker bowl. Peel the onions, wash them, dry them. Cut it into half rings and pour it into the bowl to the liver. We clean the carrots, wash and rub them on a coarse grater, send them after the onions. Peel the garlic and cut it into thin slices. We put it in a bowl. We also add butter, milk and salt to taste.
2. We put the bowl in the multicooker, close the lid and select the "Quenching" mode for thirty minutes. After the program time has elapsed, turn off the device, remove the bowl and transfer the contents to another bowl. Cool slightly so as not to burn yourself during the subsequent grinding.
3. Using an immersion blender, grind the stewed liver with vegetables until a homogeneous homogeneous puree is obtained. In the course of grinding, add black ground pepper for aroma and piquancy.
4. Transfer the resulting mass to any suitable storage container. Close with a lid and put in the refrigerator for storage. It is not recommended to store the pate for more than three days. Serve pâté with bread, crackers, crispbread, decorate the surface of ready-made 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 the taste and helps to keep the pate well in shape. Alternatively, we suggest trying lard. It also shapes the texture of the pate and influences flavor. This pate turns out to be very satisfying.

Cooking time: 45 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Beef liver - 1 kg.
• Pork fat - 50 gr.
• Carrots - 2 pcs. small size.
• Bulb 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. Put them in a bowl and fill with cold water. We leave to soak for half an hour. At this time, peel and rinse carrots and onions.
2. Cut the bacon into small pieces. You can use both pork fat and brisket. In the presence of meat layers, the pate will acquire pronounced meaty notes - very tasty.
3. Fry pieces of bacon in a dry frying pan until golden brown.
4. We remove the fried bacon in a separate container, leave the melted fat in the pan.
5. Rub the carrots on a coarse grater. Cut the onions into small cubes.
6. Pour the prepared onions and carrots into a frying pan with melted fat and fry them at an average stove temperature until soft and light blush.
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 pieces of liver stop producing pink juice, add a little salt and black pepper.
9. Pour in milk, stir and bring it to a boil. We remove from the stove.
10. At this point, the carrots and onions are ready.
11. We spread vegetable frying to the liver.
12. Stir, add salt to taste. Let cool until warm.
13. Grind the liver together with the fried bacon in a processor or using a meat grinder. By the way, adjust the amount of lard to your liking, according to the desired fat content of the finished pate.
14. If you like a delicate consistency, then you should additionally break through the mass with an immersion blender.
15. Add soft butter to the pate, mix.
16. We lay out the finished pate into shapes.
17. We put it in the refrigerator for storage. From the specified amount of products, approximately 800 grams of finished pate is obtained.

Bon Appetit!