Now the pate can be bought in any store. But can the one in which the main place is occupied by preservatives, dyes, flavors and thickeners compare with home-made, self-cooked?

At home pate from beef liver turns out nutritious and very tasty.

cooking secrets

Beef liver is very useful. No wonder it is recommended to include it in the diet in order 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 her appearance. The liver should be smooth, even red-brown in color, without spots, external blood vessels, lymph nodes, various neoplasms.
• She should be without a gallbladder. If a part of the liver is colored greenish (from contact with bile), this place must be carefully cut out, otherwise the dish may taste 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 rid the liver of bitterness. Although the hostesses use it very rarely.
  • Cut the liver into large pieces, dip in boiling salted water and cook for 5 minutes.
  • Throw it in a colander.
  • Rinse cold water.
  • Cut into slices for further heat treatment.
• Pate is prepared from both fried liver and boiled liver. This affects the taste of the dish and its calorie content.
• You can add onions, garlic, carrots, milk, butter to the pate.
• The liver should not be overcooked or overcooked, otherwise it becomes tough and tasteless.
• The finished pate is laid out in a glass jar and put in the refrigerator. The cooled pate is spread on bread.
• You can also cook it in the form of a roll and cool in the refrigerator. When cold, it is cut into slices and served on the table.

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

Beef liver pate: a classic recipe

Ingredients:

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

Cooking method:

First option

• Cut the bacon into small cubes.
• Cut the onion and carrot into slices.
• Mix the bacon, onion and carrots, simmer in a small amount of water until half cooked.
• Add prepared liver cut into cubes, salt, pepper, milk (broth) and bring to readiness.
• Cool the liver with vegetables slightly and pass through a meat grinder twice. If there is a lot of liquid, pour it into a cup, and then gradually add to the pate mass, achieving the desired consistency. Mix thoroughly with soft butter.
• Put in a salad bowl and decorate with a boiled egg. Sprinkle with chopped herbs.

Second option

• Cut the bacon into cubes and lightly fry in a pan.
• Cut the carrots, onions and parsley into strips. Add to bacon and sauté until half cooked.
• Cut the meat into cubes, combine with vegetables.
• Pour milk or broth and simmer for 50-60 minutes.
• Put the washed liver cut into pieces, 50 g butter, salt, pepper, nutmeg and small fire cook 20 minutes.
• Cool the dish slightly and pass through the meat grinder twice.
• Beat the mince well and refrigerate.
• Shape the pate into a loaf and place in the refrigerator. When it has cooled well, cut into wide pieces.

Beef liver pate in the form of a roll

Ingredients:

• beef liver - 600 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt and pepper - to taste;
• Bay leaf- 2-3 pieces;
• vegetable oil - 3 tbsp. l.;
• butter (in pate) - 100 g;
• butter for the roll layer - 100 g.

Cooking method

• Cut the prepared liver into pieces.
• Finely chop onion.
• Fry it for 1 tbsp. l. vegetable oil until transparent.
• Grate the peeled carrots on a medium grater. Add to the onion and fry until soft.
• Pour the remaining oil into another pan, heat it up, put the liver and fry until golden brown.
• Add salt, pepper, bay leaf, stir, cover, reduce heat and simmer for 15 minutes.
• Twist the slightly cooled liver and vegetables twice through a meat grinder.
• Transfer the mass to a blender, add soft butter and beat everything well.
• Spread cling film on the tray. Put the pate in the form of a rectangle on it. Place in the refrigerator to chill slightly.
• Then brush it with butter. Roll carefully. Put in the refrigerator until completely solidified.
• Cut the cooled pate into wide slices and serve.

Pate with boiled beef liver

Ingredients:

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

Cooking method

• Finely chop the onion.
• Put a small piece of butter in a frying pan, melt and sauté the onion in it.
• Pour 1-1.5 liters of water into a saucepan and bring to a boil. Salt. Dip carrots in it and cook for 10 minutes.
• Cut prepared beef liver large pieces and put in water with carrots. Boil for 15 minutes, skimming off the foam.
• Without removing 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 blend thoroughly.
• Store the finished pâté in a glass jar in the refrigerator.

Beef liver pate with basil

Ingredients:

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

Cooking method

• Finely chop the onion. Grate carrots on a medium grater.
• Take a deep frying pan, melt the butter in it and fry the onion along with the carrots.
• Put the prepared beef liver cut into pieces and fry for 15 minutes. Put the spices, mix and simmer for another 5-10 minutes. Cool down.
• Put everything in a blender and grind until homogeneous mass.
• Put the pate in a glass container and put it in the refrigerator until it cools completely.

Beef liver pate with mushrooms

Ingredients:

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

Cooking method

• Pour half the vegetable oil into a frying pan and heat well. Add the chopped onion and fry lightly.
• Cut the prepared liver into small pieces.
• Add it to the onion and fry on all sides so that there is no blood.
• Grate the carrots 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.
• Peel the mushrooms, wash, cut into small cubes.
• In another pan, heat the remaining vegetable oil, add a small piece of butter. Add mushrooms and saute until tender, 15 minutes.
• Pass the liver with vegetables twice through a meat grinder.
• Add the remaining butter and stir until it dissolves well.
• Combine the pate with mushrooms and knead thoroughly again.
• Place in refrigerator to cool down. When ready, the pate has a delicate texture with pieces of mushrooms.

Note to the owner

Pate prepared in any of these ways cannot be stored for a long time. Therefore, calculate the amount of ingredients in such a way that the pate can be eaten in 2-3 days.

Some housewives pack the pate in small plastic containers and freeze it in the freezer.

The most delicious beef pate, of course, is homemade! Each housewife prepares it in her own way: fry or boil the liver together with vegetables or all separately, add special spices, scroll in a meat grinder or grind in a blender. Someone likes pate with bacon and adds a little lard, others prefer the dietary option.

The subtleties of the recipe for homemade beef pate

The classic recipe for beef liver pate at home includes only three main ingredients, including beef liver, carrots and onions. The most important thing in cooking this is not at all complicated dish- Proper handling of offal. The liver must be scrupulously cleaned of films, only then it will not be bitter, and the pate will turn out to be very tender and velvety in texture.

Vegetables and beef liver can be pre-fried on vegetable oil and then simmer until done. Or you can not pre-fry them (passionate only onions), so that the pate turns out to be less high-calorie. The degree of "fat content" of the spread can be adjusted independently by adding a little more or less butter to the pate.

Ingredients

• beef liver 500 g
• carrot 1 pc.
• onion 2 pcs.
• vegetable oil 2 tbsp. l.
• salt 1 tsp
• a mixture of ground peppers 2 chips.
• water 250 ml
• butter 75-100 g

How to cook beef liver pate

1. Peel the carrots, wash and cut into large circles - approximately 0.5 cm each. It is not worth grinding it finer, as it will subsequently serve as a kind of indicator of the readiness of the dish.
2. 
   Two large onions are peeled, cut into thick half rings, and then fried in well-heated vegetable oil. We bring the onion to softness, but it is not necessary to overcook it too much so that the liver pate does not taste bitter.
3. 
   We prepare beef liver for heat treatment. To do this, carefully cut the top film with a sharp knife and remove all veins, if any. The better the liver is cleaned, the more tender our pate will turn out in the end, it will absolutely not be bitter, it will become tender and uniform.
4. 
   Rinse the cleaned liver in cold water and cut into large pieces. Unlike pork liver, additionally soaking it in water or milk is not necessary, it is enough to rinse well.
5. 
   We take a stewpan or a saucepan with a thick bottom and put the products into it in layers in the following sequence: carrots at the bottom, then liver and sautéed onions on top.
6. 
   Add salt, a mixture of ground peppers and pour the contents of the saucepan hot water so that it completely covers all its contents. You don't need to mix!
7. 
   Stew the beef liver with vegetables over low heat, covering the saucepan with a lid. The degree of readiness is determined by the carrot - it should be completely cooked and become soft, on average it can take 30-40 minutes. Meanwhile, remove the butter from the refrigerator and leave it at room temperature to soften.
8. 
   Drain the broth into a separate container so that the liver and vegetables cool faster (a couple of tablespoons of liquid can be added to the pate when grinding, if it seems to you that it is a bit dry). Place all solid ingredients in an ice crusher and blend until smooth. For grinding, you can use not only a blender, but also a meat grinder or a food processor.
9. 
   We take a sample - if necessary, add a little more salt or spices to taste (for example, a pinch nutmeg). In the resulting mixture, add 75-100 g of butter, softened at room temperature, and beat everything again. Oil will give a special, very tasty creamy flavor to the pate, as well as the necessary pasty consistency.
10. 
    We put the finished pate in a container, preferably glass, and put it in the refrigerator for 2-3 hours. During this time, the oil that is included in the composition will harden and make the consistency of the spread dense.
11. For a more effective serving, you can decorate the dish with softened butter, using a pastry bag and special nozzles for applying.

Beef liver pate must be stored in the refrigerator, no more than 3 days. You can increase the shelf life up to 4-5 days if you put the spread in a pre-sterilized glass jar and cover with a clean lid. Another option is to remove part of the pâté into the freezer by wrapping it tightly in several layers. food film(can be divided into portions). Frozen pâté can be stored for up to 1 month. As needed, it is convenient to take a portion, defrost on the shelf of the refrigerator, and then spread the pate on crispy toasts.

Despite the difficult name, making beef liver pate is not difficult. In addition, there are several cooking options.

The recipe that is the basis of this dish.

Required products:

• a small pack of butter;
• about 600 grams of beef liver;
• onions and carrots - 3 pieces each;
• 200 grams of fat;
• two cloves of garlic;
• salt, pepper, bay leaf.

Cooking process:

1. Prepare a medium sized saucepan. Place pre-cut foods in it: liver, onions and carrots. Also put a few bay leaves and pepper. Pour all this with cold water and cook for about one hour. And before removing from the stove, about 5 minutes - salt.
2. When the required time has passed, drain the water, remove the boiled foods and grind them through a meat grinder along with lard and garlic.
3. Add butter to the ingredients and refrigerate.

How to cook in a slow cooker

Liver paste beef liver can also be cooked in a slow cooker.

Required products:

• 200 grams of cream;
• 500 grams of liver;
• one bulb;
• a small package of butter;
• salt and black pepper.

Cooking process:

1. In a multicooker cup, you need to put about half a package of oil, then diced onion and fry it for about 15 minutes without closing the lid. The general cooking mode should be “Baking”, and the time should be 40 minutes.
2. While the onion is being prepared, we prepare the liver: we wash it, cut it and add it to the bowl. We cook everything together for another 15 minutes.
3. Pour cream and spices here. Keep it still for 10 minutes.
4. All that is left is to grind the products through a meat grinder or combine, mix with the oil that remains and put in the refrigerator.

With prunes

You can diversify the taste of this dish with the help of dried fruits, such as prunes.

Required products:

• about 10 pieces of prunes;
• half a kilogram of liver;
• a few tablespoons of olive oil;
• salt, a little butter and cream.

Cooking process:

1. Wash the prunes well and let them dry.
2. While it dries, take care of the liver. Wash it, remove all excess, cut into pieces and fry for olive oil about five minutes. At this stage, you need to add a piece of butter with cream. To make the liver even softer, cover the pan with a lid and cook it over low heat for about 15 more minutes, remembering to add salt.
3. Grind prunes and liver in a food processor, transfer to a container and put in the refrigerator to cool.

diet recipe

You can also make pâté with the minimum amount carbohydrates. An ideal option for those who are on a diet, but do not want to deny themselves delicious food.

Required Ingredients:

• one carrot and two onions;
• two small spoons of olive oil;
• about a kilogram of beef liver;
• a spoonful of butter;
• pepper, salt, bay leaf and herbs as desired.

Cooking process:

1. First, boil the liver, after cutting it into pieces. Cooking will take about 25 minutes, it should become soft. In the same water, put a bay leaf and one onion.
2. While the liver is cooking, sauté the chopped onion in olive oil in a pan. You can add a little broth so that it does not fry, but it is stewed.
3. Also boil carrots, in a saucepan or in a slow cooker.
4. Now place all the ingredients in a blender and puree. Put butter and olive oil.
5. If as a result the pate turns out to be too thick, then just pour a little broth into it, in which the liver was cooked.

With butter

Butter will give the pate a special delicate taste.

Required ingredients for cooking:

• 100 grams of fat;
• onion and carrot;
• a pack of butter;
• beef liver - about 800 grams;
• spices of your choice, salt and black pepper are usually used.

Cooking process:

1. In this recipe, it is advisable not to immediately go to cooking, but first fill the liver with water, add a little soda and leave it to soak for a couple of hours. This is done in order to remove a specific flavor.
2. During this time, you need to prepare other products: cut the fat into pieces and fry it a little in a pan.
3. Carrots are rubbed, onions are cut and all this is added to the fat. It takes about five minutes to prepare.
4. Put the liver there and fry for another five minutes, so that it becomes lighter. We fall asleep spices, cover with a lid and simmer until everything is ready.
5. Now you need to wait until the resulting roast has cooled down and grind it in a blender. Put the butter, mix and remove to cool.

In the form of a roll

An option when you need a beautiful and neat presentation. You can use any pate recipe, classic, with dried fruits or butter.

The main thing is that after all the ingredients are ground in a blender, you need to use cling film. Spread it on the surface, put the resulting mass on top in an even layer and roll into a sausage. Tie the edges, and put the pate in the refrigerator overnight. After 7-10 hours, it can be freed from the cling film and cut into portions.

Pate with boiled beef liver

AT different recipes cooking options are different. The liver can be fried or boiled, and this method ultimately makes the pate less high-calorie and more useful.

Required products:

• half a kilogram of liver;
• two carrots;
• 150 grams of butter;
• one bulb;
• spices.

Cooking process:

1. First, cut the liver into pieces and fill with water. Let her sit for a couple of hours. So the dish will turn out more tender, and will not be bitter.
2. Put the carrots in the pan to boil, and after a while add the liver there. At this stage, nothing can be salted, otherwise the product will become solid.
3. While these ingredients are boiling, prepare the onion: chop it and fry in a pan with a little oil.
4. Now all products need to be passed through a blender to a puree state. This can also be done with a meat grinder, but then it is best to skip it twice, then the dish will turn out soft and airy. Now you can add oil, mix well, salt and pepper.
5. Place in the refrigerator for a while to set.

With the addition of mushrooms

Mushrooms are a great protein addition to pâté. In addition, they will give the dish a new interesting taste.

Required products:

• onions and carrots - one each;
• a pack of butter - 100 grams;
• half a kilogram of mushrooms;
• 500 grams of beef liver;
• herbs and spices to your liking;
• two bay leaves.

Cooking process:

1. Grind the liver and mushrooms, wash. We leave the liver in cold water, and at this time boil the mushrooms for about 20-30 minutes.
2. Then we begin to fry, first the mushrooms, so that all the released liquid evaporates. Then add the liver, grated carrots and chopped onions there. Salt and pepper the mass. You can add greens.
3. Bring all the products in the pan to readiness and mash through a meat grinder or food processor. Add butter, mix well and chill.

Pate has been incredibly popular for several centuries. A simple and quick dish to prepare, with excellent taste and useful qualities. It can be found in different parts of the world, with expensive restaurateurs and in the kitchen in every home. We will show you how to make beef liver pate in your kitchen.

Beef liver pate at home

Beef liver is the most dietary and healthy. It is considered fresh and of high quality when it has the color of ripe cherries. A darker color indicates that the animal was old. If with a brick tint, then there is a possibility that the cow was sick. Also, do not take a dried liver with a gray coating. It is very difficult to remove the film from a dried liver, and the liver of a sick or old cow will have a bitter, soapy taste and will be tough after cooking. The frozen liver should be a monolithic layer without red ice, the presence of this indicates re-freezing.

Kitchen utensils and appliances: meat grinder, cutting board, knife, frying pan.

Ingredients

Cooking

1. We clean 600-700 g of the liver from the film and cut into small pieces.
2. Pour 200 g of milk and soak for half an hour.
   
   
3. While the liver is soaking, chop one onion.
   
   





4. We rub the carrots on a coarse grater, add to the onion and lightly fry everything together.
   
   
5. Add the liver, mix everything, sprinkle with pepper and salt (10 g), fry a little.
   
   
6. Add 100 g of milk and 250 ml of cream to the fried liver. Simmer until ready. The readiness of the liver is determined with a knife. As soon as the blood stops oozing, remove from heat. The rule for meat “the longer, the softer” does not fit the liver, we do the opposite with it.
   
   
7. We pass the cooled liver twice through a meat grinder. We choose the smallest mesh.
   
   

You can use another recipe and cook. We will serve the pate as an independent dish with boiled egg, with salted or pickled cucumber, green onion and black bread, and for tea - with white bread, toast or toast, it would be nice to bake pancakes for pate.

We are used to seeing jars of pate in rows in supermarkets. now we are convinced that you can quickly and easily cook almost the entire assortment yourself store shelves at home - this is, for example,. And a real delicacy on your table will be goose liver pate, it is, of course, not foie gras, but tender and airy and has a very refined taste.

video recipe

Watch the step-by-step home video recipe and you can easily make your own pâté.

For those who follow healthy eating and tries, as far as possible, to exclude dishes fried in oil from the diet, there is a recipe for a slow cooker.

Beef liver pate in a slow cooker

Calories: 275 kcal.
Cook by time: 30 minutes.
Servings: 6 to 100 g.
Kitchen utensils and appliances: multicooker, cutting board, knife.

Ingredients

Cooking

1. Cut into half rings 1 onion and 1 large carrot.
   
   
2. Pour 30-40 g of refined oil into the multicooker bowl, pour onions and carrots.
   
   
3. We close the lid of the multicooker tightly and select the “Extinguishing” program, the “vegetables” product, we start. The process takes 30 minutes. Drain the milk from the liver.
   
   
4. Open the lid of the multicooker, add 50-60 g of butter, liver.
   
   



5. We close the lid, select the program "Extinguishing", the product "meat", the process lasts 1 hour.
   
   
6. At the end of the program, carefully open the lid away from us, fish the liver and vegetables from the resulting liquid into the chopper bowl, add a little broth and grind until smooth. In addition to a blender, you can use a meat grinder by passing the pate twice through a fine mesh.
   
   

In a slow cooker, a vegetarian one is also obtained very tender and juicy, with a sweetish taste and a spicy oriental aroma,. It is good served with bread.

video recipe

On our video you can see how to cook pate in a slow cooker, how to set the program correctly.

It's a good idea to always keep a jar of pate for snacks in the refrigerator, changing the ingredients each time. I'd love to hear your feedback and favorite recipes.

We cannot control the quality of the original product, except in cases where it is possible to purchase the liver from trusted sellers, but we can prepare a pate from it at home without preservatives, without dyes, flavor enhancers and other ingredients of the purchased product. Most often it is prepared from chicken or beef liver. already was. Today we will talk about beef.

Beef liver pate - a classic recipe

He is also the simplest. We will cook traditionally in a frying pan. With the obligatory addition of vegetables and butter.

Ingredients:

• beef liver - 0.5 kg;
• carrots - 1 pc;
• onion - 1 head;
• sunflower oil - 50 ml;
• salt - to taste;
• ground black pepper - to taste;
• sugar - 0.5 tsp;
• cognac - 1 tbsp. (optional);
• butter - 100g.

How to cook it at home

And now he is ready!

Homemade boiled and baked beef liver pate - recipe with photo

The next option can be like an appetizer, to some extent a substitute for sausage for sandwiches, or it can also become a delicious hot dish, because it will be baked in the oven.

Composition of products:

• beef liver - 1 kg;
• bay leaf - 1 pc;
• allspice - 4-5 peas;
• chicken egg - 1 pc;
• salt and pepper - to taste;
• nutmeg - a pinch.

it basic recipe. You can add to it if you wish:

• fried mushrooms;
• prunes;
• boiled carrots;
• walnut, etc.

Cooking process

Store the baked pâté in the refrigerator in a covered container. It holds its shape best after cooling for 2-3 hours.

How much and how to store pate

Store in the refrigerator for no more than 3 days. You can freeze wrapped in film in small portions, such that you can get it, thaw it and use it within 1 day.

If you are going to preserve the pâté, then you must understand that this is risky. For proper preservation of meat products, an autoclave is needed and sterilization of a product packed in an autoclave container, ordinary pasteurization, as when seaming vegetables, is not suitable here. There is always the danger of botulism.

I don’t want to end on a sad one, since the recipes are not complicated, even the most novice in cooking will cope with the first one and you will definitely get very tasty homemade pate from beef liver.