Beef liver pate – 8 delicious homemade recipes

The page of the website 1000.menu presents ordinary recipes for beef liver pate for the oven and multicooker. A hearty appetizer is served in tartlets, on slices of dark bread or toast. Step-by-step photos and a detailed description of the manufacturing process will help bring the best ideas to life. Read more...

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Beef liver pate - a savory and filling interior for sandwiches, pancakes and appetizers

Main ingredients

Beef liver is a valuable product that contains a huge amount of B vitamins, as well as iron, amino acids and trace elements. It is recommended to include it in the menu of people with anemia and people associated with intellectual work.

The 5 most commonly used ingredients in beef liver pate recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Carrot	33	1.3	0.1	6.9
Beef liver	130	17.9	3.7	5.3
Butter	734	0.5	82.5	0.8
Bulb onions	41	1.4		10.4
Milk	68	3.2	3.6	4.8

The pate also contains carrots, onions and garlic. To make the dish juicy, add butter, sour cream or lard. Spices add a special taste to the treat: rosemary, nutmeg, a mixture of dried herbs, ground pepper.

How to make beef liver pate

The appetizer has a pleasant, tender taste. You can prepare the treat using 2 methods. In some versions, the liver is first boiled or fried, and then crushed in a blender and combined with stewed vegetables. In others, it is first passed through a meat grinder, and later baked in a slow cooker or oven.

5 of the fastest recipes for beef liver pate:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Forshmak with meat	1 hour	109	+27
Beef liver pate in a slow cooker	1 h 10 min	183	+39
Homemade beef pate	1 hour 25 minutes	201	+57
Forshmak with herring and beef	1 hour 30 minutes	163	+45
Liver pate	1 hour 30 minutes	211	+45

The liver is subjected to preparatory treatment: it is cleared of films, the ducts are cut out and soaked in milk for 1-2 hours.
The product is boiled until tender along with lard and carrots. The onion is fried until golden brown in vegetable oil. After this, beat the ingredients with a blender, add salt and spices.
Almost all housewives prefer to fry the liver until golden brown, and then stew it in sour cream. After this, the blanks are crushed along with boiled eggs and butter.
For baked pate, raw liver and fried vegetables are passed through a meat grinder, then the resulting mass is placed in a multicooker bowl. The appetizer is prepared in the “Stew” or “Multi-cook” mode for 40-50 minutes. This dish is baked in the oven at a temperature of 170-190 °C for 30-40 minutes.
For taste, you can add cognac or dry wine to the minced meat.

Before serving, cool the appetizer for 2-3 hours.

Beef liver pate is used to stuff pancakes, boiled eggs and tomatoes. The appetizer goes well with pickled cucumbers and green onions.

Beef pates

Liver pate with oranges/pears in jelly

beef liver – 400g; onion; carrots – 100-150g; strong beef broth; butter – 50g; pear (or orange); for jelly: strong beef broth; gelatin.

Liver pate with butter (roll)

liver (veal, beef, pork) – 1 kg; pork lard – 300g; bulb onions; eggs – 3-4 pcs.; salt, pepper, nutmeg; butter – 2 packs

Veal pate with mushrooms and sweet peppers

veal (pulp) – 700g; fresh mushrooms (champignons) – 300g; walnuts – 80g; reddish sweet pepper – 1 pc.; onion – 1 pc.; testicle – 2 pcs.; salt, ground dark pepper - to taste; butter for frying; breadcrumbs - 1 tbsp.

section: Meat pates

Liver pate “Pate Maison”

beef liver, smoked pork belly, garlic, onion, ground dark pepper, cognac, lard, salt.

section: French cuisine, Meat and goods snacks, Offal dishes

Beef liver pate with bacon

beef liver, bacon, butter, onions, carrots, parsley root, cloves, sweet sand, salt, pepper, lemon juice.

section: Meat pates

Beef liver pate with wine sauce

beef liver, smoked or fresh bacon, butter, onions, carrots, parsley root, salt, pepper and cloves, sugar, 1) or lemon juice.

section: Meat pates

Roast beef or pork liver pate

beef liver, onions, white bread, eggs, milk, salt, pepper and nutmeg.

section: Meat pates

Beef liver pate with Italian brisket

beef liver, smoked pork brisket, onion, lard, garlic, cognac.

section: Meat pates

Meat pate

beef, salt, water, spices, melted butter.

section: From the memoirs of a rural veterinarian

Bird liver pate

poultry liver (chicken, turkey or goose), bacon, pork (pulp), veal, salt, white ground pepper, basil, nutmeg, marjoram, onions, white wine, cognac, olive oil.

section: Meat pates

Duck pate

duck, fresh (unsalted) lard, veal, pork, chicken liver, egg, salt, pepper, cloves, nutmeg, cinnamon, bay leaf, shallot, tongue, cognac, mushroom broth.

section: Meat pates

French truffle sauce for hot meat and game pate

beef, bacon, onion, snow-white roots, dark pepper, bay leaf, water.

section: Mushroom sauces

Beef liver pate

beef liver, butter, bacon, onion, egg, carrots, milk.

section: Meat pates

Capital pate

potatoes, eggs, beef or chicken liver, onions, butter, salt, pepper, flour or breadcrumbs.

section: Meat pates

Strasbourg style pate

goose liver, onions, veal, champignons, eggs, chicken meat, spices, butter (3 parts), herbs, mayonnaise.

section: Meat pates

Pigeon pate with puff pastry

pigeons, veal, liver, pork (from the neck), champignons, margarine, white bread (stale), vegetables (celery, parsley, onions), dried mushrooms, eggs, bay leaves, white and dark peppers, nutmeg, ginger, salt, margarine or m.

section: Meat pates

Liver pate baked in sweet peppers

sweet pepper, beef liver, onion, spinach, dill, herbs, nutmeg (crushed), salt.

section: Meat pates

Boiled beef pate

beef, parsley (roots), carrots, onions, parsley or dill (greens), butter, vegetable oil and salt.

section: Meat pates

Beef and cheese pate

boiled or fried beef, egg, sour cream, cheese, butter, salt.

section: Meat pates

Meat pate with olives

beef (boiled), chicken (breast), olives (greenish or dark, pitted), butter, egg, pepper (greenish pickled), crumb from one snow-white unsweetened bun, milk, cognac, mint (leaves), pepper, salt .

section: Meat pates

Polish liver pate

beef liver, pork belly, carrots, onions, bay leaf, dark peppercorns, salt.

section: Meat pates

Liver pate baked in peppers

sweet pepper, beef liver 500g, onion 200g, spinach 100g, dill (greens), nutmeg (crushed), salt.

section: Meat pates

Liver pate with seaweed

beef liver, seaweed (fresh frozen), vegetable oil, onion, milk or broth, butter, egg, salt, pepper.

Liver pate with carrots and onions

liver (beef or pork), carrots, onions, butter, dill (greens), nutmeg, salt.

section: Meat pates

Mushroom pate with veal

veal (boneless), lemon zest (grated), olives, carrots, champignons, chanterelles, butter, rosemary, thyme, basil (fresh herbs), salt, dark pepper (ground), cayenne pepper (ground), nutmeg ( grated), lard, green.

section: Meat pates, Mushroom pates

Pate with reddish wine

beef, lard (lean), pork ham (raw), pork skin (unsalted), lard, rendered lard, onion, garlic, egg, dry reddish wine, bay leaf, parsley, salt, pepper, spices.

Beef liver pate

A selection of common beef liver pate recipes with step-by-step photos and instructions. We will tell you and show you how to make liver pate from beef liver at home!

Sort recipes by .

Beef liver pate recipes

Ingredients

Beef liver – 1 kg

Onions – 2 pcs.

Butter (room temperature) – 100-150 g

Vegetable oil - for frying

Ingredients

Beef liver – 300 g

Carrots – 150-200 g

Onions – 1 pc.

Butter – 70 g

Vegetable oil – 3 tbsp.

Salt, spices - to taste

Ingredients

Beef liver – 400 g

Onions – 1 pc.

Garlic – 2 cloves

Cream 33%-35% – 200-250 ml

Salt, pepper - to taste

Nutmeg - to taste

Ingredients

Beef liver – 300 g

Skim milk – 300 ml

Spices (oregano, rosemary, sage) - to taste

Ground dark pepper - to taste

Ingredients

Beef liver – 300 g

Onions – 1 pc.

Butter – 50 g

Cream (10%) – 100 ml

Chicken egg – 2 pcs.

Vegetable oil – 2 tbsp.

Salt, spices - to taste

Ingredients

Beef liver – 600 g

Champignons – 300 g

Vegetable oil – 3 tbsp.

Butter – 80 g

Salt pepper - to taste

Ingredients

Beef liver – 500 g

Butter – 200 g

Vegetable oil – 1 tbsp.

Salt, pepper - to taste

Ingredients

Beef liver – 600 g

Onions – 1 pc.

Butter – 150 g

Vegetable oil – 30 ml

Coriander – 0.5 tsp.

Nutmeg – 1/4 tsp.

Ground dark pepper

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Beef liver pate

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As a standard for pate, it is better to take a piece of the freshest beef liver. And this is not one aspect that must be taken into account before preparing beef liver pate so that it is savory and tender. Almost all housewives add brisket before grinding the beef liver in a meat grinder (or in a blender) and sending the pate to bake in the oven. If you have to prepare spreads for a sandwich or appetizers for the table, then the usual recipe for beef pate, which you will find in the selection on our website, will help you create this quickly and deliciously. It is unrealistic to imagine making homemade beef liver pate without additional ingredients: butter, various spices, carrots. The pate can be fried or boiled, baked in the oven or stewed in cream. All this will make its taste more catchy.