Beef liver pate; step by step recipe with photos

Beef liver pate - step-by-step recipe with photos

A quick recipe for baked pate always comes in handy when you need to feed your family well, but you don’t have time to stand at the stove for a long time. Try making this beef liver pate with milk - you can spread it on toast, prepare canapés and stuffed appetizers for a festive table, and also use it as a filling for pancakes.

Due to the addition of milk, the beef liver pate will definitely turn out tender in the mixture and very tasty.

Ingredients

• Beef liver (chilled): 500 g
• Milk (fat content 2.5%): 250 ml
• Large onion: 2 pcs.
• Large carrots: 1 pc.
• Salt: 1 tsp.
• Dark ground pepper: 2-3 pinches
• Ground nutmeg: on the tip of a knife
• Vegetable oil: 3 tbsp. l.
• Butter: 70 g

{Instructions} manufacturing

Rinse the beef liver with water and remove the upper whitish film and veins. Dry, then cut into small pieces - no more than 2 cm in size (the smaller the tenderloin, the faster it will cook).

Peel a couple of large onions and cut into cubes (largely possible). Heat vegetable oil in a frying pan (certainly refined, without aroma), fry the onion until it softens and becomes transparent.

Grind the peeled carrots on a grater with a large mesh. Combine with the onion fry and continue frying until light golden brown.

When the vegetables are completely ready, add the beef liver to the frying pan. Raise the heat to high. Continue to fry everything together over high heat until the pieces of liver turn white on all sides - this will take approximately 2-3 minutes. Stir frequently so that nothing burns. Season with salt and pepper.

Fill the contents of the pan with milk, add a little nutmeg. Wait until it boils, then reduce the heat, cover the pan with a lid and simmer for 10 minutes.

Let the liver and vegetables cool, but not completely.

Then grind in a blender in small portions, evenly adding milk from the pan. When the mixture becomes paste-like, add the softened butter and beat again. Season with salt and pepper as needed.

Transfer the beef liver pate to a clean container suitable for storage. Cover with a lid and refrigerate for 1 hour.

Liver pate should be served chilled. You can immediately create sandwiches or put the mass on a plate, garnish with the freshest herbs, and additionally serve toast or just pieces of bread. Then anyone will be able to take as much pate as they want.

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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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2. Best selections
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6. Beef liver pate

• Dishes with carrots
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• Dishes with milk
• Snacks
• Meat and meat products
• Liver
• Pate
• Beef liver
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Liver with onions
• Meat in a frying pan
• Dishes with onions
• Vegetables in a frying pan
• Cool snacks
• Meat with onions
• Meat by-products
• Frying
• Meat snacks
• Meat pates

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:

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:

1. 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.
2. The product is boiled until tender together 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.
3. Almost all housewives prefer to fry the liver until golden brown, and then stew it in sour cream. After this, the workpieces are crushed together with boiled eggs and butter.
4. 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.
5. 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 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!

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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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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.