Beef liver is a versatile product from which it is possible to prepare a variety of varied and nutritious dishes. It can be served as an independent dish, or with side dishes. The recipe for liver pate from beef liver makes it possible to prepare an excellent snack from a rich in nutrient offal.

Classic homemade beef liver pate

Homemade liver paste has a delicate texture, soft texture and an unforgettable taste.

For cooking you will need:

  • 400 g of offal;
  • bulb;
  • carrot;
  • 150 g butter;
  • for frying sunflower oil;
  • salt and spices.

Stages of creation:

  1. The liver is washed, dried, freed from the films and ducts, cut into arbitrary pieces, which are sprinkled with a small amount of salt.
  2. Onions are cut into small cubes, which are sautéed.
  3. When the onion becomes transparent, carrot chips are added to the pan.
  4. In another pan, the liver is fried for 5 minutes and left to infuse for 15 minutes under a closed lid.
  5. The cooled offal and vegetables are brought together with salt and spices to a uniform consistency with a blender, and then beat with softened butter.
  6. The delicate paste is transferred to ceramic dishes and sent to the cold.

Cooking in a slow cooker

Homemade pate can easily be prepared using a slow cooker, if you previously prepare:

  • 800 g of the liver;
  • onion;
  • carrots
  • 300 ml of milk;
  • 2 times less butter;
  • salt, spices and sunflower oil.

To prepare a liver paste:

  1. The liver is washed, dried and cut into pieces of arbitrary size.
  2. The vegetables are chopped and then fried in sunflower oil in the "Frying" mode until golden.
  3. The prepared offal is laid out in the roasting, after which everything is poured with milk.
  4. The liver mass is cooked 25 minutes in the "Baking" mode.
  5. After a beep, the mixture is salted and seasoned.
  6. When the liver with vegetables cools, it mashes to a homogeneous structure.
  7. The softened butter is laid out in the paste preparation, and the snack is mashed again, after which it is laid out in the prepared dishes.

With the addition of mushrooms in the main recipe

Mushroom lovers will like a recipe that will require:

  • 800 g of the liver;
  • 2 onions;
  • carrot,
  • ½ kg of mushrooms;
  • 200 ml cream;
  • 250 g butter;
  • salt, spices and sunflower oil.

Cooking method:

  1. Washed and peeled liver veins are cut into pieces.
  2. Onions and carrots are chopped, and then fried with salt in a pan with 50 g of butter.
  3. On another piece of butter with the same weight, the liver is fried.
  4. The mushroom plates are also fried in oil left over from the offal.
  5. At the end, all ingredients, including cream and remaining butter, are combined in the bowl of the combine.
  6. The products are beaten to a uniform consistency.

Gentle liver pate with butter

To prepare the most delicate paste, it is enough to take:

  • ½ kg of liver;
  • 2 onions and carrots;
  • 200 g butter;
  • sunflower oil for frying;
  • salt, spices and herbs.

Stages of creating a snack:

  1. Pieces are prepared from the liver, which are sprinkled with spices, salt and fried for about 10 minutes.
  2. An onion is prepared from onions and carrots, which are then mixed with a cooled liver and butter.
  3. All ingredients are transformed into a homogeneous paste with a blender.

How to cook with prunes

The sweetness of prunes emphasizes the taste of the liver and gives the pate a piquancy.

Ingredients:

  • ½ kg of liver;
  • 7 pieces of prunes;
  • stack of brandy;
  • a stack of olive oil;
  • some cream at will;
  • 20 g butter;
  • salt.

The main stages of preparation:

  1. Prunes are washed and aged for half an hour in cognac.
  2. Sliced ​​liver is fried in olive oil in combination with cream for about 5 minutes, after which it is cooked with the addition of cream under a closed lid for 10 minutes.
  3. The finished liver is ground in a combine, after which prunes extracted from cognac are added to the main product.
  4. The paste is grinded again and transferred to the dishes for storage.

With dried tomatoes

It is impossible to buy a paste with the addition of tomatoes in a supermarket, unless you order it in one of the restaurants in Sicily.

But at home, you can enjoy the original snack by preparing:

  • 460 g of offal;
  • 160 g of sun-dried tomatoes;
  • the same amount of cream;
  • clove of garlic;
  • onion;
  • spices and fresh basil.

The preparation is as follows:

  1. Onions are chopped, and the washed liver is cut into pieces.
  2. Onion and liver mass is lightly fried in a pan. After which it is filled with cream and stewed under the lid for 10 minutes.
  3. After cooling, the contents of the pan are placed in the bowl of the harvester, where basil, garlic, tomatoes and spices are sent.
  4. The whipped paste is laid out in the dishes and moved to the cold.

Tasty recipe:pork liver paste

Homemade Cooked Beef Liver Pate

Dietary paste from boiled liver is prepared from:

  • 1 kg of liver;
  • 2 carrots;
  • 3 onions;
  • piles of olive oil;
  • a piece of butter;
  • salt and spices.

Step by step recipe:

  1. The liver is cut into pieces, which are placed in a pan along with salt, bay leaf and filled with water.
  2. After boiling, the offal is boiled for 10 minutes and removed from the stove.
  3. Vegetables are chopped and overcooked in olive oil.
  4. Fry, boiled liver are mixed in a bowl. butter and spices, after which everything is whipped with a blender.

Tips & Tricks

Liver paste is not only tasty, but also very useful snack, especially if it is cooked at home.

Preparing a homemade pate is easy, but some rules should be taken into account:

  1. The choice of the main ingredient - the liver for future snacks should be chosen fresh rather than frozen.
  2. Offal preparation - to obtain a delicate dish, it is necessary to remove the film and bile ducts.
  3. Related products - to get a rich taste and soft texture, carrots, onions, mushrooms and spices are added to the beef.
  4. Storage - to extend the shelf life of a perishable product, it should be placed in sterilized jars.

Thus, following the basic recommendations for the preparation of the paste, at home you can cook a very tender, healthy and incredibly tasty dish.

Read also:liver pate

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