Beef liver pate - general cooking principles

Beef liver is a fairly versatile product, it’s easy to prepare, and you can get many different dishes out of it: liver cake, cutlets, liver in batter, stewed or baked. Don't forget the beef liver pate. If you are accustomed to exclusively store-bought pate, then a surprise awaits you - it is easier to prepare this dish at home, but in taste it will give a hundred points ahead to even the most expensive product from the store shelf.

Beef liver pate - preparing food and utensils

The most important and irreplaceable product in this dish is beef liver. It’s best to take fresh liver, but if you have frozen liver, that will also work – thanks to heat treatment, an indigestible hard piece of ice will turn into a most tender dish. You will also need vegetables, cream and an egg for some variations of the recipe.

Beef liver pate is most often prepared by baking in the oven. Serve the dish in the form of sandwiches or as a separate independent dish.

Beef liver pate recipes:

Recipe 1: Italian Beef Liver Pate

This dish has only one drawback - it must be left in the refrigerator for at least 8 hours, and it is quite difficult to maintain this period of time. Otherwise, this dish has no disadvantages, only advantages: unusual taste, satiety and healthfulness!

Required ingredients:

• 460 grams beef liver
• 170 grams pork belly
• 1 large carrot
• 1 onion
• 2 eggs
• 75 ml cream
• Seasonings

Cooking method:

1. Beef liver needs to be washed and cut into pieces. Heat a frying pan, grease with oil and fry the liver for about 10 minutes in oil, stirring. Cool.
2. Peel the onion and chop. Wash the carrots, peel and cut into pieces.
3. In a blender, grind the brisket, liver and vegetables into a mushy state, add cream and egg.
4. Place the mixture in a silicone mold and bake in the oven for forty-five minutes at a temperature of two hundred and twenty degrees.
5. After this time, tip the pate onto a plate and let it sit.

Recipe 2: Beef liver pate with sun-dried tomatoes

You won’t buy this kind of pate in a store, because it is prepared exclusively in restaurants in Sicily and served immediately after cooking. The dish comes out with a rich taste and aroma.

Required ingredients:

• 460 grams of beef liver
• 150 grams of sun-dried tomatoes
• Fresh green basil
• 1 onion
• 2 cloves garlic
• 160 ml 15% cream
• Spices

Cooking method:

1. Peel the onion and chop it.
2. Wash the beef liver and cut into pieces.
3. Place onions and liver in a hot frying pan, fry them, then pour in cream and simmer covered for ten minutes. Cool.
4. Place peeled garlic, tomatoes, basil and liver and onions into a blender bowl. Grind until mushy. The pate is ready, all that remains is to cool it and you can serve it.

Recipe 3: Beef liver pate “Mix”

For this recipe you will also need pork and chicken liver - this mixture of various offal will create an extraordinary taste.

Required ingredients:

• 220 grams of beef liver
• 200 grams of pork liver
• 100 grams of chicken liver
• 4 onions
• Butter
• Seasonings

Cooking method:

1. Peel the onion and finely chop it.
2. Wash the liver, remove films and veins, then cut into pieces.
3. Place the onion in a greased frying pan and then add the liver. Fry the onion and liver for about 15-18 minutes. Cool, and then grind in a blender bowl until mushy. The pate is ready! Cool it in the refrigerator and you are ready to serve.

Recipe 4: Beef liver pate with mushrooms and beef tongue

Another option for preparing a dish with Italian touches is to add mushrooms to beef liver pate and get a delicious “spread” for breakfast or lunch sandwiches!

Required ingredients:

• 420 grams of beef liver
• Beef tongue 1 piece
• 200 grams of champignons
• 1 carrot
• 1 onion
• Fresh parsley
• Cream 80 ml
• Butter
• Seasonings

Cooking method:

1. Let the beef tongue boil - it will take about 50 minutes. Afterwards, cool the product and remove the skin from it.
2. Cut the washed liver into pieces.
3. Mushrooms also need to be washed and cut. Remove the skin from the onion and chop it. Wash the carrots and grate them.
4. Fry the liver with onions and carrots in a frying pan for about 15 minutes, then pour the cream over the mixture and cover with a lid. Remove from heat and cool.
5. In a blender bowl, combine mushrooms, parsley, beef tongue and liver with vegetables.
6. Place the resulting mass in a mold and bake in the oven for twenty minutes at a temperature of one hundred and eighty degrees.

Recipe 5: Homemade beef liver pate

Required ingredients:

• beef liver - half a kilogram;
• black pepper;
• two carrots;
• a pinch of salt;
• bulb;
• butter – 80 g;
• lard – 100 g;
• 50 ml milk.

Cooking method:

We free the liver from films and ducts, cut into small pieces and rinse well.

Cut off the skin from the lard. Cut it into small cubes.

Rinse the peeled onion and finely chop it. Peel the carrots, wash and grate coarsely.

Place the frying pan on high heat, add the lard and fry, stirring constantly, for about five minutes. Add chopped onion to the lard and fry for a couple of minutes. Now add the carrots and continue to fry, stirring continuously, for another five minutes. Then add pieces of liver, season with spices and fry over low heat for ten minutes, stirring occasionally.

Cool the resulting mixture, put it in a blender container and grind it to a paste. Transfer the pate to a deep plate, pour milk into it and add soft butter. Mix the mixture well until smooth.

Recipe 6: Beef liver pate “Road”

Required Ingredient:

• two chickens;
• breadcrumbs;
• kg beef liver;
• lard – 200 g;
• margarine;
• half a kilogram of flour;
• butter – 100 g;
• six eggs;
• onion – 60 g;
• white loaf;
• black pepper;
• Bay leaf;
• salt.

Cooking method:

Wash the gutted chickens, wipe them with a napkin and fill them with lard. Fry in heated butter with chopped onion, ground black pepper and bay leaves. Place the chickens on a disposable towel, cool, remove the meat from the bones and cut it into pieces.

We wash the liver, remove the film, remove the ducts and cut into small pieces. Fry in heated butter with chopped onion until golden brown. We pass it through a meat grinder. Soak the bread in milk and roll it into the liver. Season the mixture with salt, ground nutmeg and beat in two eggs.

Mix four eggs and flour into a stiff dough. Grease a baking dish with margarine, sprinkle with breadcrumbs and lay out a layer of rolled out dough. Place half of the liver mince on the bottom of the mold lined with dough, place the chicken pieces on it and place the second half of the liver mass on it. Cover the pate with a second layer of dough, carefully pinch the edges and bake in a preheated oven for about forty minutes.

Recipe 7: Beef liver pate in Polish

Required ingredients:

• half a kilogram of pork belly;
• fine salt and black pepper;
• beef liver – 700 g;
• five peas of allspice;
• carrots – 350 g;
• two bay leaves;
• three onions.

Cooking method:

We clean and wash the carrots. We wash the brisket, put it in a saucepan with water and put it on the fire. Skim off the foam and add carrots to the brisket. Cook for another hour.

We wash the beef liver under running water, clean it of ducts and films. Rinse again. Place in a saucepan with the brisket, add peeled and washed onions, bay leaves and peppercorns. Continue cooking for another half hour. We take out all the ingredients from the pan and cool. We twist everything twice through a meat grinder. Salt the resulting mass, pepper and mix thoroughly with a wooden spatula. Place the finished pate into jars and store in the refrigerator.

Recipe 8: Beef liver pate stuffed with butter

Required ingredients:

• kg beef liver;
• fine salt;
• four eggs;
• black pepper;
• two onions;
• 60 ml vegetable oil;
• Butter – 50 g.

Cooking method:

Rinse the beef liver, remove all excess and soak in clean water for a couple of hours. Place in a saucepan, add water so that it just covers the liver and boil for forty minutes, skimming off the foam from time to time. Remove the offal to a plate and cool. Grind twice in a meat grinder.

Peel the onion, wash it and chop it into small cubes. Fry until golden brown. Pass through a meat grinder together with the liver. Add beaten eggs and soft butter to the liver mass. Salt and season with spices. Mix everything well.

Spread the pate on cling film in an even layer. Place a rectangular piece of butter on it. Using film, form a roll, giving it the required shape and thickness. Place the pate in the refrigerator. Before serving, cut crosswise into thin slices.

Beef liver pate - secrets and useful tips from the best chefs

• Mexican beef liver pate - with red cayenne pepper. This version of luda is perfect as a spread for dry bread or as a snack for beer.

• If you think the liver mixture is too thin, add a spoon or two of flour to the ingredients.

• Beef liver pate can also be prepared in a slow cooker, although the consistency will be different, more solid. This pate is served in France and is not spread on bread, but cut into slices. Cooking mode – “General”, time – 30 minutes, temperature 100-120 degrees.

• To diversify the taste of the pate, you can add grated cheese to it before baking.

• Adding vegetables will help make the taste of the pate less intense. Use carrots, cauliflower or broccoli. If you want to get a high-calorie and satisfying dish, pork, beef, brisket or bacon will help you.

• How to store pate if you have cooked more than you can eat at one time? Spread cling film on the table, brush it with pate, then roll it up and put it in the refrigerator.

News of show business.

Beef liver pate, recipe and step-by-step photos of preparation were sent to Svetlana Burova:

“I would like to introduce you to a recipe for pate that my grandmother and mother have been making for many years, and now I cook it for my family.

My family loves to eat this tender and very tasty homemade liver pate for breakfast. I also make it from chicken liver (the pate turns out to be more elastic, since the chicken liver itself is softer and more tender), but today I want to offer you a version made from beef liver.”

For the liver pate recipe you will need:

• Beef liver – 700 grams,
• Pork lard or layers - 200 grams,
• Onions – 3 - 4 pcs. (medium heads)
• Carrots – 3-4 pcs.,
• Garlic – 2 cloves (optional, you can leave it out)
• Bay leaf – 4-5 pcs.,
• Black peppercorns – 6-7 pcs.,
• Butter – 100 grams,
• Salt - to taste (about 1 tablespoon without top)

How to make homemade beef liver pate

Rinse the liver thoroughly, separate from films and veins, cut into large pieces, place in a saucepan, add lard, onion, garlic, carrots, bay leaf, peppercorns,

pour cold water (salt after boiling, or better at the end of cooking) and cook until tender - about 1 hour.

After everything is cooked, cool a little and pass all the ingredients through a meat grinder 2 times (you can also use a blender to obtain a more uniform liver structure).

You can prepare homemade liver pate not only from beef liver; pork, lamb, chicken, and goose liver are suitable for these purposes.

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Making beef liver pate at home is much easier than it seems at first glance. I will give you the simplest recipe, so to speak, a classic one - it is without complications and at the same time you will get an incredibly tasty and soft liver pate, which is ideal for sandwiches, tartlets and various holiday snacks.

All you need to do is stew the beef liver with onions and carrots, and then chop everything with butter.

There are a lot of recipes on the Internet; some people prefer to boil it for these purposes, but in my opinion, the stew produces a more delicate and pleasant taste.

We will need:

• beef liver – 500 g (fresh or frozen)
• onions – 2 pcs.
• large carrots – 1 pc.
• butter – 100 g.
• vegetable oil for frying
• salt, ground black pepper - to taste
• 2 cloves garlic - optional

Beef liver pate recipe:

1). We defrost the beef liver at room temperature, if it is frozen, cut it into small pieces, cut out veins, films, thick vessels, I was lucky - there were very few of them in my purchased offal. Then rinse thoroughly under running water. To remove the bitterness, you can pour milk over the liver and leave it for 30 minutes.

2). Peel the onion, cut it into squares, fry in vegetable oil until slightly golden brown over medium heat.

3). Cut the peeled carrots into small cubes and add them to the onion, fry for a few more minutes.

4). Next, place the chopped liver in the pan. Stir, the liver will give juice, simmer all the ingredients for about 10 minutes under the lid.

If suddenly there is not enough juice, add a little hot water. Everything should be stewed, not fried - you can add broth, cream or sour cream - this will only make the pate tastier. At the end, add salt and ground black pepper, pressed garlic, and mix everything again.

5). To make sure whether the liver is ready or not, take out one piece and cut it in half; if the inside is bright pink, it means it is not ready yet and you need to continue simmering until done. Let it cool, add butter and now to make homemade pate, we need to chop it all.

Place all the ingredients: onions, carrots with beef liver and butter in a blender, food processor or through a meat grinder.

Add the remaining broth too, grind until smooth, we need to achieve a soft, pasty texture. If it seems to you that the mass is runny, don’t worry, after it cools and sits in the refrigerator for about 30 minutes, the consistency will be just right.

That's it, the beef liver pate is ready. With this snack you will deliciously feed your whole family. The result is an extraordinary yummy, decorate with herbs and serve to your household.

Bon appetit!

The most delicious pate is, of course, the one prepared at home. Each housewife prepares it according to her own recipe: from chicken or beef liver, boiled or fried, some grind the meat in a meat grinder, and others grind it in a blender. There are quite a few cooking methods, in any case you will get an extremely tasty and appetizing delicacy.

Chemical composition

It is no secret that the pate sold in retail chain stores can hardly be called a pate in the literal sense of the word - numerous examinations have shown that sometimes there is very little liver in it, and sometimes there is no liver at all. In addition, they contain various preservatives, flavorings and flavor enhancers, so this product cannot be called healthy.

In this regard, many housewives make the only right decision - to make liver pate themselves. A very tasty product is obtained from beef liver.

Liver is an offal of the highest category, which is recognized as the most nutritious in nutritional terms due to its high protein content. Its structure includes fairly high concentrations of dietary fiber, collagen and purine components.

The beef product contains a significant amount of various vitamins - the entire subgroup B and, in addition, valuable A, C, D, E and K. But the main advantage of the product lies in its extremely useful mineral composition - this product is rich in useful microelements: calcium, magnesium, and also phosphorus, potassium, zinc, copper and, of course, iron. This is precisely what explains the value of the dish in the diet of people with low hemoglobin and other pathologies of the circulatory system.

Liver pate fully retains all nutrients. Thus, pate is rich in protein and amino acids, which are the main building materials for muscles, organs and tissues of the whole body. The pate contains quite a lot of selenium, which is recognized as one of the strongest antioxidants, thanks to which processes slow down age-related changes.

Calorie content of the dish

Liver pate is a fairly high-calorie dish; 100 g of product contains about 117 kcal, of which the presence of protein is 18.1 g, fat - 11.1 g and carbohydrates - about 7 g. Consumers recognize liver as almost the best offal, which allows prepare many delicious dishes, and delicate pate is rightfully considered one of the most nutritious and tasty delicacies.

Benefits and harms

Any dishes made from beef liver are extremely healthy. And this has been known for quite some time. This effect is explained by the presence of components essential for life and health.

• The liver accumulates more than 15% of the iron that the body needs to produce hemoglobin and other blood pigments.
• Copper in the by-product can have a strong anti-inflammatory effect.
• Lysine is an essential amino acid that promotes better digestibility of animal proteins and has a beneficial effect on the general condition of ligaments and tendons. In addition, lysine improves the absorption of calcium, due to which the use of liver pate prevents the development of osteoporosis, atherosclerosis, myocardial infarction and strokes. It is known that a lack of this amino acid causes a decrease in libido in men and even leads to complete impotence.
• Another useful amino acid, tryptophan, is needed by the body to relieve symptoms of anxiety and improve the quality of night sleep.

• Methionine in the pate in combination with folic acid and choline has an antitumor effect.
• B vitamins together with magnesium improve the conductivity of nerve fibers and normalize brain function. In addition, they protect adults from the dangerous consequences of smoking and drinking alcoholic beverages.
• The liver accumulates a significant amount of vitamin C, which improves immunity, has a beneficial effect on kidney function, maintains visual acuity, health and strength of hair and teeth.

However, the pate also has contraindications for frequent consumption. In particular, mature people should not get carried away with this dish, since it contains quite a lot of purine-forming substances.

When preparing pate, it is important to keep in mind that any deviation from the cooking technology leads to the development of pathogenic microflora in the product, which leads to food poisoning.

Cooking recipes

Before you start preparing liver pate, evaluate the appearance of the liver. It should be fairly smooth, without any spots, pronounced blood vessels, tumors or protruding lymph nodes. The color of fresh meat should be reddish-brown. All other shades directly indicate the low quality of the product.

There is no need to use a gall bladder by-product to prepare liver pate if any part of it has a greenish tint. Most likely, this place was in contact with bile - it is better to cut it off, otherwise the pate will turn out bitter and tasteless.

Before starting work, the liver should be thoroughly washed in running water, then the film should be removed and all areas that cause concern should be cut out. Some housewives recommend soaking the product in raw milk, in which case all the bitterness will come out of it and the pate will become softer and even airier.

However, there is another way to rid the product of excess bitterness: the liver is cut into small pieces, placed in boiling water and boiled for about five minutes, after which it is drained in a colander and washed with cold running water.

Classical

To prepare beef liver pate according to the classic recipe you will need:

• 800 g offal;
• 4 medium carrots;
• 4 onions;
• salt, ground pepper;
• 100 g natural butter;
• dried basil.

The onions must be finely chopped, the carrots grated on a medium grater, the whole thing sautéed in vegetable oil in a frying pan with a thick bottom.

Clean the liver, remove the films and bile ducts, cut into small pieces and fry on both sides for 15 minutes, then add spices and simmer for another 5-10 minutes.

The prepared products are placed in a blender and crushed with butter, after which the finished product can be packaged in containers and sent to a cool place until it cools.

If desired, you can add mushrooms to the liver; it is best to take champignons or porcini mushrooms. They are fried together with meat and cooked using standard technology.

Dietary

In its dietary version, beef liver pate contains four basic components - the liver itself, as well as onions with carrots and butter, and the liver is not fried, but boiled.

You will need:

• 0.5 kg of offal;
• 1 onion;
• 1–2 carrots;
• 100 g butter;
• frying fat;
• salt, spices;
• water – 200 ml.

The step-by-step cooking recipe is as follows. First, peel the carrots, rinse thoroughly and cut into cubes of 0.5 cm each. There is no need to cut it smaller, since it will subsequently become a kind of indicator of the degree of readiness of the dish.

Peel the onion and cut into thick half rings, then lightly fry on both sides. You just need to bring the onion until browned and soft, do not overcook it, otherwise the finished pate will be a little bitter.

The liver needs to be cleaned, all unnecessary films removed and the bile ducts cut out, then washed and cut. If desired, you can soak it in fresh milk - in this case the pate will come out softer.

Then you need to take a saucepan or stewpan and place the food in a certain sequence: first the carrots, then the liver, and sautéed onions on top. Add a mixture of dry ground peppers and pour hot water over it all so that it covers all the components of the dish.

Attention: there is no need to stir the food in the pan.

The products are simmered over the lowest heat, always with the lid closed; readiness, as we have already mentioned, is determined by the carrots - as soon as they become soft and ready, you can safely turn off the heat. This usually takes about half an hour.

While the liver is cooking, you need to remove the country butter from the refrigerator and place it in a warm place to soften.

The broth from the pan is poured into another pan - this way the liver and vegetables will cool down much faster. Later, 2-3 tablespoons of broth can be poured into the pate if it turns out too dry. Vegetables are chopped, for which they are placed in a blender or passed through a meat grinder. In the latter case, you should do this twice, then the consistency will be more delicate.

Pate recipes

Try the most aromatic, delicious beef liver pate according to our signature family recipe with photos and detailed videos! Cook delicious food with us!

50 min

275 kcal

5/5 (2)

As you know, Russian housewives are distinguished by their conservatism - we are very afraid to experiment with classic recipes, often preferring to cook something that we don’t really like, but not take the risk of ruining the dish.

The most obvious example of this attitude is pates. If our mother taught us how to cook chicken pate, then all our lives we will remember that only this ingredient can make a truly tasty dish, and we will ignore other options.

But in vain! I can assure you: simply excellent pate at home is made from beef liver, especially fresh and properly prepared. Don't believe me? Let's see this together! I present to you a family recipe for a delicious beef pate that won’t take you an hour to prepare.

Kitchen appliances

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of preparing beef liver pate: a saucepan or saucepan with a non-stick coating and a thick bottom with a volume of at least 3 liters, a spacious frying pan with a diameter of 23 cm, deep bowls (several pieces) with a capacity of 400 to 950 ml, teaspoons, tablespoons, linen or cotton towels, measuring cup or kitchen scale, sharp knife, medium and large grater, cutting board, wooden spatula and oven mitts. In addition, be sure to prepare a blender or food processor with the ability to change speeds in order to perfectly grind our pate.

Required Ingredients

The basis

Important! In this list of main products for beef liver pate, I only indicated classic ingredients. If you wish, you can add some additional components to it to enhance the taste and aroma of the dish: for example, celery root, chopped fresh cucumber or boiled potatoes in uniform

Additionally

• 3 – 4 cloves of garlic;
• 20 ml sunflower oil;
• 2 bay leaves;
• 6 g chopped parsley root;

• 5 g ground coriander;
• 8 g dried basil;
• 6 g table salt;
• 8 g ground black pepper.

Did you know? Instead of sunflower oil, I recommend adding olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. In addition, if the entire list of necessary spices is not available to you, then add more black pepper, and also add your favorite herbal mixtures, such as “French aroma” or “Italian herbs”.

Cooking sequence

Preparation

Important! I recommend not to forget remove foam from beef broth in time: it appears on the surface of the liquid for only a few minutes, and then simply boils down, giving the liver and liquid a noticeable bitter taste. In addition, after about ten minutes of boiling broth, reduce the heat to low and cover the pan with a lid - this will cook the liver faster.

First stage of preparation

Did you know? To prevent your roast from burning, try to stir it often with a wooden spatula. If the components still stick, pour a little boiled water or beef broth into the mixture.

Second stage of preparation

Important! Beef liver pate in a slow cooker turns out to be very tasty and aromatic. Just boil the liver using the “Baking” or “Soup” program, and then drain the broth into a separate container.

• Place into the bowl immediately all ingredients for frying, just chop them smaller and then fill it all with sunflower oil.
• Simmer the mixture for about twenty minutes in the “Stewing” or “Baking” mode, then add seasonings and taste for salt. Cool the finished roast thoroughly before transferring it to the blender bowl.

That's all! Now you know exactly how to quickly and easily make the perfect beef liver pate. Decorate your dish with chopped fresh herbs, young garlic or onions, and then serve the product.

My mother sometimes adds more butter to her pates to make the dish more dense - this way you can reach the state of the pate at which it can be cut into layers and served as an appetizer. Be careful not to store beef liver pate for too long as it spoils quickly and quite quietly.

Video recipe for making beef liver pate

Step-by-step preparation of delicious beef liver pate can be seen in detail in the video below.