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How to make veal liver pate. Homemade beef liver pate

Beef or veal liver pate often helps me out for breakfast. A jar of pate can be prepared on a weekend in 30 minutes, and then please yourself and your family with a quick, tasty and nutritious breakfast.

Ingredients for Homemade Beef Liver Pate

beef or veal liver - 0.5 kg

onions - 2 pcs.

carrots - 2 pcs.

butter - 120 g

ground pepper

vegetable oil for frying - 4 tbsp.

Homemade Beef Liver Pâté Recipe

First of all, I want to give advice to novice cooks about the features of cooking beef liver... Sometimes, due to severe freezing, the liver can taste bitter. Therefore, it is better to play it safe and soak it for an hour in milk before cooking.
So let's go.
1. Cut the onion into quarters, three carrots on a grater. Pour vegetable oil into a preheated pan. Fry vegetables until tender. Then we transfer them to a separate dish. It is advisable to leave the oil in the pan to the maximum.


2. While the carrots and onions are fried, cut the liver into small strips (1.5 - 2 cm). We put the liver to fry over high heat in the same oil where the carrots and onions were fried. If there is not enough oil, add more. Beef liver is fried very quickly - at first 2 minutes on each side over high heat. Salt and pepper.


Then we reduce the heat to a minimum and fry for another 10 minutes maximum. It is possible and a little less. Check the readiness of the liver by pressing on the pieces - as soon as the red juice has ceased to stand out, the liver is ready. We put the liver in a separate bowl, add onions with carrots and a piece of butter there.


We take an immersion blender and grind everything very carefully. You can grind the liver in a meat grinder. To make the pate softer, skip it twice. Then mix with butter.


We transfer our pate into a beautiful jar and put it in the refrigerator. Despite the fact that there is already butter in the pate, I make sandwiches with butter and pate. So tender, or something. Delicious with pickled or pickled cucumber.


By the way, this dish is quite appropriate for itself on the festive table - you can stuff eggs with such a pate. And you can make a roll in cling film or in foil, cut it with a sharp knife and garnish with herbs. Another idea for using liver pâté is to use it as a filling for potato pies.

A few words about the benefits of beef liver

In conclusion, I want to tell you about the benefits of the liver. It turns out that veal liver simply needs to be included in your diet. The fact is that over the years, our valuable vitamin B12 ceases to be absorbed. This miracle vitamin is an essential ingredient in the formation of red blood cells and protects our nerve sheaths from damage. Lack of vitamin B12 leads to anemia, loss of sensitivity in the limbs, damage to the walls of blood vessels, which leads to strokes and heart attacks. We don't need it at all. It turns out that in order to replenish the supply of B12 in the body, it is enough to eat only 12 g. calf liver... This valuable vitamin is also found in oysters and salmon. Obviously, you won't cook the liver every day. So, perfect option- This is a beef liver pate for breakfast or afternoon tea. Be healthy, live long and tasty!

Beef liver is a fairly versatile product, it is easy to cook, and you can get many different dishes at the end: 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 simply at home, but it will give you a hundred points ahead of even yourself to taste expensive product off the shelf.

Beef liver pate - preparing food and dishes

The most important and irreplaceable product in this dish- beef liver. It is best to take fresh liver, but if you have frozen, it will do too - thanks to heat treatment, an indigestible solid piece of ice will turn into the most delicate dish... You will also need vegetables, cream, and an egg for some of the recipes.

Beef liver pate is most often made by roasting in the oven. Serve as sandwiches or as a stand-alone meal.

Beef liver pate recipes:

Recipe 1: Italian beef liver pate

Such a dish has only one drawback - it must be infused in the refrigerator for at least 8 hours, and it is quite difficult to withstand this period of time. As for the rest, this food has no drawbacks, only advantages: unusual taste, satiety and usefulness!

Required Ingredients:

  • 460 grams beef liver
  • 170 grams of pork brisket
  • 1 large carrot
  • 1 onion
  • 2 eggs
  • 75 ml cream
  • Condiments

Cooking method:

  • The beef liver should be washed and cut into pieces. Preheat a skillet, brush with oil and sauté the liver for about 10 minutes in oil, stirring occasionally. Cool it down.
  • Peel the onion and chop. Wash the carrots, peel and cut into pieces.
  • In a blender, grind the brisket, liver and vegetables into a mushy state, add cream and an egg.
  • Put the mixture in silicone mold and bake in the oven for forty-five minutes at a temperature of two hundred and twenty degrees.
  • After this time, tip the pate onto a plate and let it brew.

    • Recipe 2: Beef liver pate with sun-dried tomatoes

    You cannot buy such a pate in the store, because it is prepared exclusively in the restaurants of Sicily and is served immediately after preparation. The dish is obtained with a rich taste and aroma.

    Required Ingredients:

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

    Cooking method:

  • Peel the onion and chop it.
  • Wash the beef liver and cut into pieces.
  • On hot skillet put onion and liver, fry them, and then pour cream and simmer under the lid for ten minutes. Cool it down.
  • Place the peeled garlic, tomatoes, basil and liver and onions in a blender bowl. Grind until mushy. The pate is ready, it remains only to cool it and can be served.

    • Recipe 3: Beef liver pate "Mix"

    For this recipe, you will also need pork liver and chicken liver - such a 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
    • Condiments

    Cooking method:

  • Peel the onion and chop finely.
  • Wash the liver, remove the films and veins, and then cut into pieces.
  • Put the onion in a greased frying pan, and then add the liver. Fry the onion and liver for about 15-18 minutes. Refrigerate, and then grind in a blender bowl until mushy. The pate is ready! Chill in the refrigerator and serve.

    • Recipe 4: Beef liver pate with mushrooms and beef tongue

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

    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
    • Condiments

    Cooking method:

  • Put the beef tongue to boil - it will take about 50 minutes in time. After that, cool the product and remove the skin from it.
  • Cut the washed liver into pieces.
  • The mushrooms also need to be washed and chopped. Remove the husk from the onion, chop it. Wash and grate carrots.
  • Fry the liver with onions and carrots in a skillet for about 15 minutes, then pour the cream over the mixture and close the lid. Remove from heat and refrigerate.
  • In a blender bowl, combine mushrooms, parsley, beef tongue and liver with vegetables.
  • Put 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 of milk.

    Cooking method:

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

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

    Rinse the peeled onions and finely chop. We clean the carrots, wash and rub coarsely.

    We put the pan on high heat, put the bacon in it and fry, stirring constantly, for about five minutes. We spread chopped onions to the bacon and fry for a couple of minutes. Now put the carrots and continue to fry, without stopping stirring, for another five minutes. Then add the 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 pasty state. We shift the pate into a deep plate, pour milk into it and add soft butter. Knead the mixture well until smooth.

    Recipe 6: "Road" beef liver pate

    Required ingredient:

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

    Cooking method:

    Wash my gutted chickens, wipe them with a napkin and stuff them with bacon. Fry in hot butter with chopped onion, ground black pepper and bay leaves. We spread the chickens on a spread out 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 hot butter with chopped onions until golden brown. We pass it through a meat grinder. Soak bread in milk and twist it into the liver. Season the mixture with salt, ground nutmeg and drive in two eggs.

    Knead a hard dough from four eggs and flour. Grease the baking dish with margarine, sprinkle with breadcrumbs and lay out a sheet of rolled dough. On the bottom of the mold, covered with dough, lay out half of the minced liver, lay the chicken pieces on it and put the second half of the liver mass on it. Cover the pate with the second layer of dough, carefully pinch the edges and bake in a preheated oven for about forty minutes.

    Recipe 7: Polish beef liver pate

    Required Ingredients:

    • half a kilo 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. Remove the foam and put the carrots on the brisket. Cook for another hour.

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

    Recipe 8: Beef liver pate stuffed with butter

    Required Ingredients:

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

    Cooking method:

    Rinse the beef liver, remove all excess and soak in clean water for a couple of hours. We transfer to a saucepan, pour water so that it only covers the liver and boil for forty minutes, skimming off the foam from time to time. We take out the offal on a plate and cool. Twist it twice in a meat grinder.

    Peel the onion, wash and chop 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. Season with salt and spices. Mix everything well.

    Spread the pate on the cling film in an even layer. Place a rectangular piece of butter on top of it. Form a roll with the help of a film, giving it the required shape and thickness. Send the pate to the refrigerator. Cut across into thin slices before serving.

    • Mexican beef liver pate - with red cayenne pepper. This type of luda is perfect as a spread on dry bread as a snack for beer.
    • If you think the liver mass is too thin, add a spoon or two flour to the ingredients.
    • Beef liver pate can also be cooked in a slow cooker, although in consistency it will be different, more solid. This pate is served in France and is not smeared on bread, but cut into slices. Cooking mode - "General", time - 30 minutes, temperature 100-120 degrees.
    • To add some flavor to the pate, you can add grated cheese to it before baking.
    • Adding vegetables to the pâté will help to make the pâté taste less intense. Use carrots cauliflower or broccoli. If you want to get more calories and hearty dish, pork, beef, brisket or bacon will help you.
    • How to store the pate if you have cooked a little more of it than you can eat at one time? Spread cling film on the table, brush it with pate, then roll it up and send it to the refrigerator.

    Many housewives always have a ready-to-eat snack in the refrigerator. This is convenient in case you don't have the strength to cook dinner, then you can get by with tea sandwiches. And such sandwiches help out in a situation when guests unexpectedly appeared. And today I will tell you how to cook liver paste at home. Except that it is satisfying and tasty dish, it's also useful. Liver pate can be made from chicken, turkey, and pork liver... But, of course, the most useful will be veal or beef liver pate. And if your child refuses to eat fried liver, try treating him to a liver pate sandwich. My children, for example, gladly agree to such a compromise….

    Ingredients

    • Beef liver - 500 g__NEWL__
    • Butter (softened) - 100 g__NEWL__
    • Carrots - 80 g__NEWL__
    • Onions - 50 g__NEWL__
    • Sunflower oil - 80 ml__NEWL__
    • Salt, ground black pepper to taste__NEWL__
    • Dill to taste__NEWL__

    Recipe:

    We prepare everything necessary ingredients for making veal liver pate with carrots, onions, dill and butter.

    Remove the film from the liver. To do this, make a small incision on the surface of the liver, and then pry it with your fingers and slowly pull to the side. First, release one half of the piece, then the other. From fresh liver, the film is removed quite easily. Then we cut the whole piece into several parts and remove the parts of the vessels. After that, I wash the pieces of liver under running water. We cut them into smaller pieces, about 3x3 cm in size.

    Pour sunflower oil into a frying pan and heat well. We spread the pieces of liver, salt them, pepper and fry them under closed lid over medium heat until the liver runs out the juice.

    Open the lid and add the coarsely chopped onion.

    Then we clean, wash and three carrots on a coarse grater.

    Add it to the liver pan. Fry until tender. Do not fry too much, otherwise the liver will not be juicy.

    Let the liver cool down and skip along with fried vegetables through a fine sieve of a meat grinder.

    Now we wash and finely chop the dill. Here it is already up to you to decide whether to put it more or less, depending on how much you and your family love this greenery.

    In one bowl, mix the dill, chopped fried liver and softened butter. If you haven't taken the butter out of the refrigerator in advance, then take it out of the packaging, place it on a plate and put it in the microwave for 20 seconds. The butter should be soft, but not melted.

    Now whisk all the ingredients with a blender until smooth. Then we transfer it to a food container and put it in the refrigerator for an hour. This pate is great for sandwiches for morning or evening tea, as well as for festive tartlets.

    I remove the top film from the calf liver, cut out the veins. Then I wash the liver and soak it in cool water for about 30 minutes. If I cook from beef liver, then soak the beef liver in milk.

    I throw the liver into boiling water, boil it for 20-25 minutes. I check the readiness of the liver by piercing it with a knife. The knife should enter the liver gently, and the liver should not bleed at the puncture site. When cooking, I add spices, and add salt at the very end of cooking the liver, otherwise it will be tough.

    I cleanse onion, wash and cut.

    I pour it into the pan olive oil, heat up the pan, pour the chopped onions. Stirring the onion, sauté it until transparent.

    Peel carrots, grate them.

    Pour the grated carrots into the onions, sauté them along with the onions. Then I remove the vegetables from the heat, cool them down.

    While I was working with vegetables, the liver had time to cook. I cool the liver in the broth. I drain the broth, leaving a little broth to add to the finished pate.

    I combine the cooled boiled liver with browned onions and carrots.

    I add sweet, soft, pitted prunes. If you do not have enough soft prunes, then pour boiling water over it.

    I twist everything together through a meat grinder: liver, browned vegetables and prunes. To make the pate softer, I pass it through a meat grinder with a fine mesh three times. I taste the future pate; if necessary, add salt and ground pepper. So that the pate is not dry, I add the broth left over, in which the liver was cooked.

    I add softened butter to the liver mass. Stir, whisking the liver mass with butter.

    You can make a large hedgehog out of the whole pate, or you can make a small hedgehog, and put the rest of the pate in a pail. I divide the finished pate into two parts. I put part of the pate in a container, and lay out the second part of the pate in the form of a hedgehog.

    Pour the pâté in a small bowl on top with melted butter, put it in the cold for two hours.

    The frozen pate can be easily cut with a knife and spread on the bread.

    I shape the rest of the pâté in the shape of a cute hedgehog. This appetizer will decorate any festive table... Roasting the peeled sunflower seeds. For a small pate hedgehog, 25 g of seeds are enough (1/4 of a two-hundred-gram glass), and for a large hedgehog, respectively, twice as much.

    I wash out the fresh lettuce leaves and put them on a plate.

    Form an oval cake from the pate. I leave a little pate for the ears and legs of the hedgehog. I pull out one end of the pate in the form of a hedgehog's muzzle. Boiled protein chicken eggs, black peppercorns, a slice of carrots I use for the eye, nose and mouth of a hedgehog. Hedgehog needles - fried sunflower seeds... I also use cranberries and pickled mushrooms for decoration. That's all Bon appetit!

    Recipe from the Smorgasbord book of modernist Swedish cuisine by Nicholas Wahlström and Hert Klecke.

    Cooking should be started 2 days before serving. The first day for soaking the liver, the second day for making the pate and infusion.

    The recipe uses potassium nitrate. It can be bought in online stores where everything for sausages is sold. Some cities have such shops. You can also ask in the local market. Potassium nitrate in small quantities does not pose any threat to health, and you only need a pinch of it. It will give the pate (any meat product) a special juiciness and a beautiful pink tint. It is thanks to him that the ham on your table has such an appetizing appearance, and not gray-brown dull like homemade boiled pork.

    Mostly I am missing out on this ingredient as it is food chemistry, but this time I used it. It was curious. Whether to use this ingredient in cooking is up to you. You can do without it. It will be a little less juicy and a little less colorful.

    I remember how my mother told me how once they brought from Poland what they call Saltpeter (the same potassium nitrate) and generously rubbed the meat with it before the holiday preparations. That was extreme! A pinch is almost nothing. But the effect is very tangible!



    Ingredients

    • 300 grams of veal liver
    • 250 ml milk
    • 1 small onion, chop finely
    • 1 tbsp butter
    • 100 grams of pork
    • 50 grams chicken breast
    • 25 grams fillet of anchovies
    • 1/8 tsp ground allspice
    • 1/8 tsp potassium nitrate (can be missed)
    • 1 tsp salt
    • 1 tsp dried marjoram
    • 1 egg
    Liver soak: 24 hours Cooking time: 2 hours 30 minutes

    1) Wash the liver, pat dry with a paper towel. Remove all nubs, films and cut coarsely. Place the liver in a small bowl and pour over the milk. Cover the dishes with cling film and refrigerate for 24 hours, turning the pieces from time to time.

    2) Preheat the oven to 100 ᵒC.

    3) Heat the butter in a small skillet. Add onion and simmer until soft. Remove from heat and cool.

    4) After the specified time has elapsed, drain the liver. Pat dry with a paper towel and with the pork, chicken meat and grind the onion in a meat grinder. Add salt and spices, stir and grind the minced meat again.

    Add the egg and stir well. (Can be whipped in a blender)