Homemade beef pate

Most often, pates are prepared using offal, liver, kidneys, and heart. But this does not mean that those who for some reason do not accept such components in their diet cannot taste such a tasty dish. After all, pate is primarily a method of grinding ingredients into a puree.

Now let's create a good homemade beef pate. This dish is very comfortable; you must admit that it couldn’t be easier than spreading a tasty, fragrant and satisfying meat mixture on bread. Nutmeg is very important in this recipe; other spices can be adjusted to taste. Definitely give it a try.

Beef pate: step-by-step recipe

Beef - 500 g;
Carrots - 1 pc.;
Butter - 150 g;
Onions - 2 pcs.;
Bay leaf - 1-2 pcs.;
Cloves - 2-3 pcs.;
Mixture of peppercorns - 5-7 pcs.;
Salt - 0.25 tsp;
Nutmeg - 0.25 pcs.

How to make beef pate at home

Remove the oil from the refrigerator when you start cooking the meat. Peel the vegetables. Place random large pieces of beef into the pan. If there are veins, you don’t have to cut them out; they will simply be removed from the already prepared meat. Also place half a carrot, a small onion in the skin, bay leaf, cloves, peppercorns and salt.

Fill with cool water and place on the stove. Wait until it boils and, if necessary, remove the accumulated scale. Then turn the heat to low, cover the pan with a lid and cook for 1.5-2 hours, depending on the hardness of the meat.

When finished, leave to cool completely. This will make the meat broth richer. Remove the beef, separate it into fibers and place in a bowl. Send the boiled carrots from the pan there. Discard the onion, peppers, cloves and bay leaves.

Add onions and carrots fried in butter. Vegetables are cut randomly, just the smaller they are, the quicker they brown.

Add soft butter and grate in nutmeg.

Pour in several ladles of the broth in which the meat was cooked.

Blend everything with an immersion blender, adding broth as needed. The mixture should be like a thick puree. Test and adjust the taste by adding salt and spices.

Place into jars and refrigerate for a couple of hours. During this period of time, homemade beef pate will thicken slightly and become more fragrant. Serve spread on bread. Store in the refrigerator for no more than 3-4 days.

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

section: Meat pates

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.

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.

section: Meat pates

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

Jellied pate 5.0 9

Prepare a tasty and satisfying cool appetizer for the festive table - beef liver aspic. The dish looks beautiful and festive. When serving, cut into portions. Bon appetit! . further

Beef liver pate 3.4 4

Believe me: having tasted homemade pate, for example, from beef liver according to my recipe, you will see for yourself that this is not only tasty and inexpensive, but also a completely festive dish for yourself. . further

Liver pate with eggs 5.0 3

Beef liver and vegetable pate is not only tasty, but also necessary. Serve the pate in the form of a roll with quail eggs in the middle. This appetizer is easy to prepare and can be served at a festive table. . further

Chicken liver pate from Yulia Vysotskaya 5.0 2

Yulia Vysotskaya advises serving this chicken liver pate on toast with butter and a glass of sweet wine. If you want to achieve the most tender mixture, rub it through a sieve. . further

Beef liver pate in a slow cooker 4.1 1

Try homemade beef liver pate cooked in a slow cooker for a real treat. Delicious pate + a piece of the freshest bread = not a bad mood for the whole day! . further

Traditional beef liver pate 2.2

Not so long ago, pate was an elite product, and only experienced chefs prepared it. Now even a novice cook can prepare it at home. See how to create it. . further

Beef pate 5.0

I have not bought pate in the store for a long time, but cook it without the help of others. Over the years of practice, I prepared it from beef, pork, chicken, and turkey. I tried many options. I'll tell you how to cook beef pate. . further

Homemade liver pate 3.7

The most delicious recipe that I got from my grandmother. Now I want to pass it on to you so that you too can taste this tender taste. I'll tell you how to make homemade liver pate. . further

Beef liver pate with carrots and onions 4.4

Food prepared with your own hands always tastes better than store-bought food. This is especially important to take into account if you are going to feed children. I offer a good recipe for making beef liver pate. . further

Homemade pate 5.0

There are a lot of recipes for making homemade pate. You can prepare it in one hour. Take any kind of liver, but if you don’t have a lot of time, take chicken liver. . further

Liver pate in a slow cooker 4.7

Making liver pate in a slow cooker at home may seem difficult to almost everyone, but it is not. This dish will be a good appetizer for a dinner or formal table. . further

Liver pate (beef)

Natural, appetizing, delicate pate is a good idea for breakfast, snacks on the daily and even special occasion menu. A step-by-step recipe with a detailed description of the process is right in front of you. Remember! . further

Liver pate at home 4.3

If you don’t yet know how to make liver pate at home, I’ll tell you! It’s not for nothing that our families adore this tasty and very easy-to-cook dish; the pate turns out to be very tender! . further

Liver pate 4.6

Pates are a unique thing; they can be eaten for breakfast, eaten as an appetizer or a snack; both adults and children adore them. I'm also a big fan of liver pate! And this one is practically dietary! . further

Beef liver pate dietary 3.7

Light dietary pate is a healthy and tasty dish that is not so difficult to prepare at home. Sandwiches for breakfast or dinner, for a gala table or for a picnic - liver pate is appropriate everywhere! . further

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

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ