Beef liver pate

Beef liver pate

Now you can buy pate in any store. But does the one in which the main place is occupied by preservatives, dyes, flavors and thickeners, with homemade, cooked independently?

At home, beef liver pate is nourishing and very tasty.

Cooking Secrets

Beef liver is very helpful. No wonder it is recommended to include in the diet to avoid such an unpleasant disease as anemia. But if it is not properly prepared for cooking (frying), then you can spoil the whole dish.

  • Pay attention to its appearance. The liver should be smooth, even red-brown in color, without spots, external blood vessels, lymph nodes, various tumors.
  • It should be without gallbladder. If part of the liver is colored greenish (from contact with bile), this place must be carefully cut out, otherwise the dish may be bitter.
  • Before cooking, the liver is washed in cold water, the film is removed and all suspicious places are removed.
  • Some housewives soak beef liver in milk. This technique allows you to remove bitterness from it and makes it softer. If there is no milk, you can soak the liver in cold water.
  • There is another way that will relieve the liver of bitterness. Although the hostess use it very rarely.
    • Cut the liver into large pieces, dip in boiling salted water and cook for 5 minutes.
    • Drop it in a colander.
    • Rinse with cold water.
    • Cut into slices for further heat treatment.
  • Pate is prepared from both roasted liver and boiled. This affects the taste of the dish and its calorie content.
  • Onion, garlic, carrots, milk, butter can be added to the pate.
  • The liver cannot be digested or overcooked, otherwise it becomes hard and tasteless.
  • The finished pate is spread in a glass jar and put into the fridge. Cold pate smear on bread.
  • You can also cook it in the form of a roll and cool it in the fridge. When cold, it is sliced ​​and served on the table.

The following are recipes for beef liver pate, based on which you can cook it at home.

Beef liver pate: a classic recipe


  • beef liver - 800 g;
  • fillet of veal or pork (for the second option) - 300 g;
  • fat - 150 g;
  • butter - 100 g;
  • milk or broth - 50 g;
  • bulb onion - 1 pc .;
  • carrots - 1 pc .;
  • ground black pepper - pinch;
  • salt - to taste;
  • parsley root (for the second option) - a small piece;
  • nutmeg (for the second option) - to taste;
  • eggs - 1 pc.

Method of preparation:

First option

  • Cut the bacon into small cubes.
  • Cut the onion and carrot into slices.
  • Mix salted pork fat, onions and carrots, add a little water to half-cooked.
  • Add prepared diced liver, salt, pepper, milk (broth) and bring to readiness.
  • Cool the liver with vegetables slightly and mince twice. If the liquid turned out a lot, pour it into the cup, and then gradually add to the paste mass, achieving the desired consistency. Mix thoroughly with soft butter.
  • Put in a salad bowl and decorate with boiled egg. Sprinkle with chopped greens.

Second Option

  • Cut the bacon into cubes and lightly fry in a frying pan.
  • Cut the carrots, onions and parsley into strips. Add to bacon and pass until half ready.
  • Cut meat into cubes, combine with vegetables.
  • Pour milk or broth and simmer for 50-60 minutes.
  • Put the sliced ​​washed liver, 50 g butter, salt, pepper, nutmeg and cook on low heat for 20 minutes.
  • Dip the dish slightly and cool twice through a meat grinder.
  • Mince well, beat and cool.
  • Place pate in the form of a loaf and put in the refrigerator. When it is well cooled, cut into wide pieces.

Beef liver pate in the form of roll


  • beef liver - 600 g;
  • carrots - 1 pc .;
  • bulb onion - 1 pc .;
  • salt and pepper to taste;
  • bay leaf - 2-3 pcs .;
  • vegetable oil - 3 tbsp. l .;
  • butter (in a paste) - 100 g;
  • butter for the layer of roll - 100 g.

Preparation Method

  • Cut the prepared liver into pieces.
  • Finely chop the onions.
  • Fry it in 1 tbsp. l vegetable oil to transparency.
  • Grate grated carrots. Add to the onions and fry until soft.
  • Pour the remaining oil on another pan, heat it, put the liver and fry until golden brown.
  • Add salt, pepper, bay leaf, mix, cover, reduce heat and simmer for 15 minutes.
  • Slightly cooled liver and vegetables twist through the meat grinder twice.
  • Transfer the mass to a blender, add soft butter and whisk everything well.
  • Spread cling film on a tray. Put a paste on it in the form of a rectangle. Put it in the fridge so it freezes a little.
  • Then spread it with butter. Gently roll up the roll. Clean in the fridge until it solidifies.
  • Cut the cooled pate into wide slices and serve on the table.

Paste with boiled beef liver


  • beef liver - 600 g;
  • carrots - 2 pcs .;
  • bulb onion - 1 pc .;
  • butter - 120 g;
  • salt - to taste;
  • ground black pepper to taste.

Preparation Method

  • Finely chop the onions.
  • Put a small piece of butter in the pan, melt and save the onion on it.
  • Pour 1-1, 5 liters of water into a saucepan and bring to a boil. Salt it. Dip the carrot into it and cook for 10 minutes.
  • Cut beef liver in large pieces and place in water with carrot. Boil 15 minutes, removing the foam.
  • Without removing the broth from the broth, cool the carrots and liver.
  • When all the ingredients have cooled, pass them through the meat grinder twice, adding the remaining butter.
  • Transfer the mixture to a blender and whisk well.
  • Store the finished pate in a glass resealable jar in the refrigerator.

Beef liver pate with basil


  • beef liver - 800 g;
  • carrots - 4 pcs .;
  • bulb onion - 4 pcs .;
  • salt - to taste;
  • ground black pepper - to taste;
  • dried basil - 1 tsp;
  • butter - 100 g.

Preparation Method

  • Finely chop the onions. Carrot rub on a medium grater.
  • Take a deep frying pan, melt the butter in it and fry the onion with the carrots.
  • Put sliced ​​prepared beef liver and fry for 15 minutes. Put the spices, stir and simmer another 5-10 minutes. Cool it down.
  • Transfer everything to a blender and grind to a smooth mass.
  • Put the pate in glass container and refrigerate until cool.

Beef liver pate with mushrooms


  • beef liver - 800 g;
  • bulb onion - 1 pc .;
  • carrots - 1 pc .;
  • fresh champignons - 300 g;
  • vegetable oil - 50 g;
  • butter - 100 g;
  • salt - to taste;
  • greens - to taste.

Preparation Method

  • Pour half of the vegetable oil into the pan and heat well. Put onion sliced ​​in half rings and lightly fry.
  • Cut the prepared liver in small pieces.
  • Add it to the onion and fry on all sides so that there is no blood.
  • Grate the carrot on a medium grater and put in a pan with onions and liver. Stir, cover and simmer over low heat for about 20 minutes. Salt it.
  • Clean the mushrooms, wash, cut into small cubes.
  • In another frying pan, heat the remaining vegetable oil, add a small piece of butter. Put the mushrooms and fry until ready for 15 minutes.
  • Mince liver with vegetables twice through a meat grinder.
  • Add the remaining butter and mix to dissolve well.
  • Combine the pate with the mushrooms and knead well again.
  • Put it in the fridge to cool it down. In finished form, the paste has a delicate texture with pieces of mushrooms.

Mistress to note

Pate cooked in any of these ways cannot be stored for a long time. Therefore, count the number of ingredients so that the paste can be eaten in 2-3 days.

Some hostesses pate packaged in small plastic containers and frozen in the freezer.

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