Liver pate is a delicate dish that melts in your mouth and can be enjoyed for breakfast, lunch and dinner. It is perfect as a snack during large-scale feasts. Due to its nutritional properties, this pate will help reduce the effects of alcoholic beverages.

Any liver is suitable for pâté: chicken, beef, pork, veal, etc. Before cooking, it must be rinsed in cool water and removed all unnecessary details, such as films and veins. After that, the liver can be boiled in salted water, or fried in a pan with vegetables. The final stage of cooking is, in fact, the transformation of all components into pate using a blender or meat grinder.

Together with the liver, onions, carrots, all types of meat, bacon, garlic, herbs, etc. are often put into the pate. For a fatty dish, butter or cream is added to it, which also gives it a more delicate taste.

To make the pate more aromatic, you can add any spices to taste. Mixtures of peppers, thyme, cumin, nutmeg, and dried herbs are good choices.

The pate can be used as an independent dish by rolling it into a roll or "sausage" and cutting it into portions. You can also make balls out of it. The easiest way to serve pâté is to put it on the bread, or place it in tartlets. Before eating, the dish must be kept in the refrigerator for several hours.

Delicious and nutritious pâté for party snacks. The presence of the brisket gives the dish a special taste and adds fat. In this case, it is better to choose a piece of pork, which contains more meat than lard. After grinding, the pate should be tasted again and added to taste.

Ingredients:

• 500 g liver;
• 250 g pork belly;
• 1 carrot;
• 70 g butter;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 3 pinches of black pepper;
• ½ tsp salt.

Cooking method:

1. Cut the brisket into small cubes and fry in vegetable oil until golden brown, then transfer to a plate.
2. In the same pan, fry the carrots grated on a coarse grater.
3. When the carrots turn golden, remove them from the pan and put chopped onions in their place.
4. Fry onions until tender, add carrots and brisket, season with salt and pepper.
5. Continue cooking over low heat for another 5 minutes, stirring occasionally.
6. Clean the liver of films and veins, put it in salted water and bring it to a boil.
7. Cook for 5-10 minutes, depending on the type of liver.
8. Pass the liver, brisket and vegetables through a meat grinder or grind with a blender.
9. Add 50 g butter to the pate, stir.
10. Put the pate in a deep plate, tamp.
11. Melt the remaining butter and pour over the pate.

Interesting from the net

Such a dish will take a little longer than a regular pate, but its taste will also be richer and more interesting. Pork and butter significantly increase the calorie content of this treat, so it is recommended to use it in small portions.

Ingredients:

• 800 g pork liver;
• 250 g butter;
• 3 onions;
• 4 cloves of garlic;
• 1 carrot;
• 40 ml of brandy;
• 1 ½ tsp Sahara;
• 2 bay leaves;
• 1 tsp thyme;
• Salt pepper.

Cooking method:

1. Remove all films, veins and ducts from the liver, rub with salt.
2. Put the liver in a saucepan and cover with cold water, add sugar.
3. Boil the water, remove the foam that has appeared and throw the bay leaves.
4. Cook the liver for 25 minutes over low heat.
5. Chop the garlic and fry a little in vegetable oil, then remove from the pan.
6. Cut the onion into rings, grate the carrots and put the vegetables in the same oil in which the garlic was fried.
7. Cover the pan and fry the onions and carrots until golden brown.
8. Cut the boiled liver into cubes 3 cm wide, add to the pan and cook for another 2 minutes.
9. Remove the pan from the heat, pour the cognac over the liver and quickly set it on fire.
10. Make a pate from the liver and vegetables using a blender or meat grinder.
11. Warm the oil to room temperature, beat.
12. Gradually add the pate to the butter, stirring constantly.
13. Add thyme, pepper and salt to the resulting mass.
14. Put the pate in a convenient bowl and add a little ghee.
15. Put the dish in the refrigerator for 2 hours.

The recipe for this pate is very simple, and the dish itself turns out to be quite light, in comparison with its counterparts made from pork or beef. The easiest way is to set the “bake” mode at once for 40 minutes, and then gradually add all the ingredients. The lid does not need to be closed at any stage of cooking.

Ingredients:

• 700 g chicken liver;
• 1 onion;
• 100 g butter;
• 250 g cream;
• ¼ h. L. nutmeg;
• Salt pepper.

Cooking method:

1. Melt half of the butter in a saucepan in a multicooker in the "Baking" mode.
2. Chop the onion, add to the oil and fry for 15 minutes without closing the lid.
3. Rinse and peel the liver thoroughly, put it on the onion and fry for another 15 minutes.
4. Pour cream into a slow cooker, season with salt and pepper to taste, add nutmeg.
5. Simmer the dish in the same mode for 10 minutes.
6. Transfer the contents of the saucepan to a blender bowl, add the remaining oil and chop.
7. Put the finished pate in the refrigerator for an hour.

Now you know how to make liver pate according to the recipe with a photo. Bon Appetit!

Liver Pâté is a hearty and delicious snack that is easy to make at home. Absolutely any liver is suitable for this dish, but the methods of processing it will be slightly different. To figure out how to make a delicious pate, you need to listen to some of the recommendations of experienced chefs:

• The easiest way to prepare a chicken liver is to remove the veins from it;
• Beef liver should also be cleaned of films;
• It is recommended to pour pork and beef liver with milk for several hours to remove unwanted bitterness;
• To determine the readiness of the liver, you need to select the largest piece and make an incision on it;
• If you are making pate using a meat grinder, you need to choose the smallest nozzle;
• To prevent the pate from weathering longer, you need to pour melted butter on top of it.

Liver paste- a delicious addition to any dish, but it is best to just eat it with bread. Every year the quality of the pate deteriorates in stores, so it is better to make it at home. In addition, it will turn out to be much tastier and better this way, and there will be no doubts about the quality of the components.

How to make liver pate with your own hands?

To make the pate very tasty, try to get good, fresh products, which will be our main ingredients:

Liver, 500gr .;

Carrots, 150gr .;

Onion, 150gr.;

Butter, 100g.

1. First of all, we start working with the liver. It should be well cleaned of films, rinsed with cold water, cut into small pieces and washed well again. Put the liver in a colander so that all the water is glass.

2. Salt our liver and fry a little in vegetable oil. Roasting should take 15-20 minutes.

4. Fry lightly, adding a little salt. Fry in vegetable oil, in a separate skillet.

5. Rub the carrots on a coarse grater.

6. We also fry it in a separate frying pan.

7. When our three main ingredients are toasted, they need to be allowed to cool down. We rest for 20-30 minutes.

8. After a pause, mix all the ingredients in a blender.

9. Then add 100 grams of melted butter, salt, pepper to taste and mix thoroughly again.

10. Our pate is ready! Now, you can pour it into any container and put it in the refrigerator.

VIDEO. How to make liver pate at home?

How to eat pate?

Spread butter on a piece of bread and then add pate. The oil gives lightness to the taste of the pate.

Homemade liver pate? It couldn't be easier! Read the recipe to the end and become practically an expert at making pâtés. You will become a real expert when you try to cook it yourself a couple of times.

I will not lie that children like this dish, they do not tolerate it at all. And my wife and I like it! Fast, tasty, there is something to spread on bread in the morning, and most importantly, everything is only natural, without food additives and preservatives.

What will we cook pate

We will cook pate from beef liver, they say that it is healthier than, for example, pork.

For our recipe liver pate we need the following products:

• liver (required ingredient), about a pound
• butter, gram 200
• onions, one or two onions
• salt, pepper to taste

How to make liver pate

Take a piece of fresh beef liver. For me, the discovery that beef is written with a soft sign! All my life I thought that I should write "beef".:)

Cut it into pieces about the size of a matchbox. We will still hum it on a blender, it's just more convenient to fry it that way.

We throw the liver into a frying pan and begin to fry it in butter. You don't need to throw oil all at once into the pan, just a little bit, it will still come in handy for us.

While the liver is fried, cut the onions and also send them to the pan.

Salt and pepper to your taste and fry, stirring occasionally until the onion is tender. The onion should be completely soft. Adjust the heat so that everything is browning and not burning.

When the onion and liver are ready, take a deep bowl and pour the hot liver into it straight from the pan. We spread everything: liver, onion, oil. We leave nothing.

Take a blender and grind the liver. The blender will mix everything thoroughly and you will get a homogeneous mass, almost a paste.

But that is not all. Now comes the most important thing. We throw in a cup until the liver has cooled down, butter and turn the liver and butter into a homogeneous mass with a blender.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, freezes, and secondly, does not deteriorate.

But before putting it in the refrigerator, be sure to spread a piece of bread with still warm beef liver pate.

No commercial pate can compare to homemade pate. Shop snacks contain a lot of preservatives and other harmful substances, so they can be stored for a very long time. Homemade pate can be safely treated to family and friends without fear for their health.

There are several hundred ways to make homemade pâtés, among which you can find recipes for every taste. Meat lovers will love liver, chicken and beef pate, while vegetarians will love mushroom and vegetable snacks. To prepare homemade pate, you can use any canned fish and vegetable, various herbs, spices and herbs.

Homemade pate - preparing food and dishes

To make homemade pate, you need to prepare a mixing bowl, knife, blender, cutting board, frying pan and saucepan. The finished pate should be stored in a container with a lid in the refrigerator.

If you are preparing homemade pâté from meat or liver, the food must be washed, chopped and fried (or boiled). We thoroughly wash and grind all vegetables and herbs, fry vegetables if necessary. Drain the liquid from canned food.

Homemade pate recipes:

Recipe 1: Homemade pate

Instead of buying store-bought liver pate stuffed with preservatives and who knows what else, make a delicious homemade pate on your own. The easiest way is to make chicken liver pate with the addition of vegetables and spices. Try it too!

Required Ingredients:

• 800 g chicken liver;
• Two onions;
• One large carrot;
• Butter;
• Salt to taste;
• Greens.

Cooking method:

We wash the liver, cut into pieces and fry in butter for several minutes. Wash and peel the carrots, cut into cubes. Chop the onion. Fry the carrots and onions in the oil left after frying the liver. We fry the vegetables until the onions are translucent. Put pieces of liver to the vegetables, cover the pan with a lid, reduce the heat and simmer everything together for another 20 minutes. Put the contents in a bowl and puree with a blender until smooth. Salt the mass to taste, add 50 g of butter, mix and put in the refrigerator. Serve homemade pate with chopped herbs.

Recipe 2: Homemade champignon pate with zucchini

Homemade mushroom pâté with vegetables is a real gift for lovers of delicious and healthy food. To prepare such an appetizer, you will need fresh mushrooms, zucchini, onions, processed cheese and seasonings. If everything is done correctly, no one will guess that there is no meat in the composition.

Required Ingredients:

• Two medium zucchini (200 g each);
• 300 g of champignons;
• Onion head;
• One carrot;
• 2-3 cloves of garlic;
• 30 ml soy sauce;
• Condiments (curry, coriander, black pepper, nutmeg and thyme);
• Greens;
• 100 g processed cheese (ideally Philadelphia cheese).

Cooking method:

We clean the zucchini, rub on a coarse grater, add some salt and leave for half an hour. Finely chop the onion, grate the carrots, finely chop the mushrooms. First, lightly fry the onions with carrots, then lay out the mushrooms, add the soy sauce and fry until all the liquid has evaporated. Do not forget to season the mass with spices. Transfer the roast to a bowl. Zucchini should give juice by this time. Squeeze out excess liquid through cheesecloth. We spread the zucchini in a pan, add some salt, add herbs and garlic passed through a press. Fry over low heat (you can under a lid with a hole) until the liquid evaporates completely. We spread the zucchini to mushrooms and vegetables, puree the ingredients with a blender until smooth. Add grated processed cheese to the puree. Beat the mass again with a blender. Instead of processed cheese, you can add curd cheese - homemade pate will turn out to be even more tender.

Recipe 3: Homemade Cod Liver Pate

Many housewives prepare cod liver salad, however, due to the high fat content, such a dish is not suitable for everyone. Cod liver pate turns out to be less fatty than salad, but also delicious. Such an appetizer can even be served with a festive table.

Required Ingredients:

• Jar of canned cod liver;
• One egg;
• One potato;
• One onion;
• 25 g of hard cheese;
• 1 tsp mustard.

Cooking method:

Chop the onion, mix with mustard and pour boiling water. After three minutes, drain the water through a colander, leave the onion to cool. Boil the egg and potato. Mash the cod liver with a fork with the pickled onions. Purée the boiled potatoes with a blender, grate the cheese. Mix the liver with potatoes and cheese. Rub the boiled egg on a grater and mix with the total mass. For uniformity, the whole mass can be mashed with a blender. Serve homemade pate with rye bread.

Recipe 4: Homemade Bean Pate

A very satisfying and healthy snack that will appeal not only to vegetarians, but also to lovers of meat products.

Required Ingredients:

• 4 tablespoons of olive oil;
• Half a lemon;
• 8 sun-dried tomatoes in olive oil;
• 2 spoons of capers;
• A bunch of greens (sage, parsley, lovage);
• Half a teaspoon of sweet paprika;
• A pound of canned white beans (you can also boiled);
• Two onions;
• A clove of garlic.

Cooking method:

Chop the onion, lightly press the garlic clove. Fry the onion and garlic in olive oil (1 spoon) until golden brown. Drain the liquid from the canned beans, purée the beans with a blender with the remaining oil and a fried clove of garlic. Survive the juice of half a lemon in mashed potatoes, mix. Finely chop all the greens with a knife, chop the sun-dried tomatoes with capers in a blender. Add chopped capers with tomatoes, onions and herbs to the bean puree. Season with paprika, salt and pepper. Mix the whole mass thoroughly. Spread homemade bean pate on fresh bread.

- Homemade pate can be made completely homogeneous by purifying all the ingredients with a blender, or as a mass with the addition of chopped onions, herbs and other ingredients;

- Before preparing liver pâté, the liver can be soaked in milk for an hour and a half;

- Before preparing homemade beef pate, remove the film from the meat.

Homemade liver pate can be used not only to create delicious and hearty sandwiches, but also as an independent dish. As you know, the presented by-product contains a lot of vitamins and minerals. It should also be noted that liver pate is often included in baby food.

The history of the aromatic dish

We will tell you how to make liver pate below. Now I would like to tell you the history of this unusual dish.

The liver has been included in your diet since antiquity. For example, the preparation of the popular foie gras dates back to the 15th and 16th centuries. To use the liver of a goose to create such dishes, the birds were heavily fattened and at the same time restricted as much as possible in their movement. This fact is evidenced by the drawings on the Egyptian frescoes.

A little later, this tradition continued in Ancient Greece and the Roman Empire. As for France, fatty liver has become a kind of gastronomic and cultural heritage there.

To date, almost every housewife knows how to make pâté from chicken liver or beef offal. It should be noted that in traditional Russian cuisine, such a dish hides the following:

• Terrin. This name is used for the name of a liver dish, which is first ground in mashed potatoes, and only then baked in the oven.
• Pathé. This is similar to mashed potatoes, but without baking. It is processed exclusively on the stove.

The right choice of offal

Before making a liver pâté, you should choose the right one. After all, if you do not pay special attention to this process, then you can purchase a tasteless and stale product that will not only ruin your dish, but, most likely, will negatively affect your health.

So how should you choose the right offal? We will tell you about this right now.

• You only need to buy fresh liver, because this is one of the most important conditions that directly affects the taste of the whole dish.
• When buying frozen liver, be sure to consider its expiration date. This is due to the fact that for such a product it is rather difficult to determine the degree of its freshness.
• To make not only tasty, but also healthy liver pate, we recommend going to the store, not to the market. As for the latter, you can buy offal on it only if you are completely sure of the seller's honesty.
• Fresh liver should not be too dark in color.
• The smell of fresh offal is usually sweetish, without mustiness.
• To prepare a delicate and delicious liver pate, it is recommended to purchase offal from a young animal.

How to handle correctly?

How to make a delicious and aromatic liver pate on your own? We will present the recipe for this dish below. Indeed, before you start preparing it, you should carefully process the purchased offal. It doesn't matter if you make chicken or beef liver pate.

So, to process this product, it must be thoroughly rinsed under warm water, and then carefully cut off all the veins. If you neglect this procedure, then there is a possibility that the liver will be very bitter. This is due to the fact that it is in the veins that bile is located. By the way, they should also be removed very carefully. After damaging the ducts, you can contribute to the ingress of bile into the clean areas of the product, which will undoubtedly spoil it.

Soaking process

Surely each of you at least once in your life has tried chicken or beef liver pate. As a rule, such a product has a delicate texture, as well as a pleasant aroma and taste. To make a similar dish that can be safely served to guests, experienced chefs recommend soaking it in fresh milk. This procedure is necessary so that the chicken or beef liver pate turns out without bitterness. After all, even if you carefully cut off all the veins, this product may still have a not very pleasant taste and smell.

Thus, having processed the meat ingredient, it should be cut into rather large pieces, put in an enamel container, and then filled with fresh milk. In this state, it is advisable to keep the offal for at least 30 minutes, or longer.

It should be noted that chicken or beef liver pate will turn out to be especially tender and tasty if the main ingredient is processed as described above. If the offal is not soaked in milk, then, most likely, your dish will be slightly bitter.

Beef liver pate: classic recipe with vegetables

The classic recipe for this dish includes a set of simple and affordable ingredients. It should also be noted that creating such a pate does not require a lot of free time. After all, it is done literally in 50-80 minutes.

So, in order to independently prepare beef liver pate, you should purchase the following set of products in advance:

• beef liver as fresh as possible - about 500 g;
• large juicy carrots - 2 pcs.;
• white onions - 2 pcs.;
• unsalted butter - about 100 g;
• unsalted pork fat - a small piece (optional);
• sunflower oil - use at your discretion;
• sea ​​salt and ground pepper - apply to taste.

Ingredient processing

Beef liver pate, the recipe for which we are considering, is prepared very quickly and quite easily. To make it yourself, the offal must be processed in exactly the same way as described above. As for vegetables, they need to be peeled and then chopped quite coarsely. You should also cut the lard into small pieces.

Heat treatment

How to make beef liver pate? The recipe for this dish recommends using a regular frying pan, into which you should pour sunflower oil and heat a little. Next, you need to put the chopped offal in the dishes and fry it a little until a light golden crust appears.

After the liver changes its color, a carrot and onion should be added to it. All ingredients must be simmered under a closed lid. To prevent them from burning, it is recommended to pour in a little water and put pieces of lard on them. Also, the components must be flavored with pepper and salt.

The final stage

After the liver and vegetables are completely soft, remove the lard from the pan, and cool the rest in cold air. At the same time, the dishes should not contain too much water, otherwise the pate will turn out to be liquid. If the broth still remains, then it is recommended to drain it or evaporate it over high heat.

After all the ingredients have cooled, beat them with a mixer at high speed. As a result of such actions, you should get a delicious homogeneous beef liver pate. The recipe for this dish also recommends using all kinds of spices and seasonings. They are added to the offal before grinding it directly in a blender.

Serving correctly

As you can see, there is nothing easier than making beef liver pate on your own. The home recipe recommends taking any container, greasing the bottom with vegetable oil, and then carefully laying out the finished dish. In this case, it is advisable to tamp it. After closing the container with a lid, it should be kept in the refrigerator for 60 minutes, and then served along with sandwich bread or tartlets.

Cooking a fragrant dish in the oven

Beef liver pate in the oven turns out to be no less tasty and aromatic than on the stove. However, it should be noted that such a dish takes a little longer to cook.

So, to make a delicious beef liver pate, the recipe for which involves the use of an oven, you need to prepare the following products:

Preparation of food

To prepare such a pate, you need to take fresh beef liver, and then carefully process it as described at the very beginning of the article. Next, you need to peel the sweet onions and chop them with a knife. After that, the chopped vegetables must be laid out in a short time with butter, add chopped garlic cloves and sauté until soft for about 20 minutes.

While the onions are fried, you should boil the village eggs hard-boiled, immediately cool them in cold water and peel. After that, put the processed beef liver into the blender bowl and grind it into a homogeneous gruel. Next, you need to add boiled chicken eggs, a slice of white bread soaked in heavy cream to it, and repeat the grinding procedure again.

Having received a fragrant homogeneous gruel, you should add sautéed onions with garlic, pepper, gin and salt to it. After mixing the ingredients until smooth, you can safely start baking them in the oven.

Heat treatment process

After all the above steps have been carried out, you should take a deep baking dish, grease its surface with sunflower oil, and then carefully pour the contents of the blender bowl. Further, the container filled with offal must be lowered into an even larger bowl of water, thus organizing a kind of water bath. Both bowls should be placed in an oven heated to 185 degrees. It is recommended to bake beef pate at the specified temperature for 1.6 hours.

What is the right way to present to family members?

After a tasty and aromatic dish has undergone heat treatment (after 1.6 hours), the oven should be turned off, and the bowls should be left inside until they cool completely. Next, the containers must be removed. The dishes in which the pate is located must be covered with a lid and put into the refrigerator, where it should be kept overnight. During this time, the beef liver will mature, becoming more tender, tasty and aromatic. It should be served in small bowls along with thin slices of bread or loaves, as well as with tartlets or salted cookies.

Making delicious pate in a slow cooker

Chicken liver pate in a slow cooker is prepared as easily and easily as on a stove or in an oven. It should be noted that such a dish may include not only vegetables or, for example, eggs, but also other ingredients. By the way, additionally using various products, you will not only noticeably improve the taste of the final dish, but also make it more satisfying.

So, in order to independently make chicken liver pate at home, you need to prepare the following components:

• the freshest chicken liver - about 700 g;
• white onions - 3 pcs.;
• juicy carrots - 2 pcs.;
• medium-sized salt - use at your discretion;
• ground allspice - about 1 g;
• fresh champignons - about 300 g;
• aromatic seasonings - apply to taste;
• heavy cream - about 110 ml;
• sunflower oil - apply at your discretion.

Ingredient processing

Chicken liver pate with mushrooms turns out to be especially tasty. After all, both presented components have a pronounced aroma and are ideally combined with each other.

So, to prepare such a snack dish, you should take a chicken liver, wash it well, and then cut off all unnecessary films and veins. As a rule, such offal is more tender and almost never bitter than beef. But in order to get the most delicious pate, we decided to soak it in milk too. Although this procedure is not at all necessary.

After preparing the liver, you should proceed to the processing of mushrooms. They must be washed in warm water and then chopped very finely with a knife. Exactly the same is required to do with vegetables. However, it is advisable not to chop the carrots, but only grate them.

Heat treatment of ingredients

To make the chicken liver pâté delicious and aromatic, all prepared ingredients should be processed separately. First, you need to pour sunflower oil into the multicooker bowl, and then put fresh mushrooms there. It is recommended to fry them in the baking mode for 25 minutes. In this case, the first 15 minutes, excess liquid will be actively evaporated from the champignons.

After the mushrooms become slightly crispy, they need to be laid out on a plate and left aside. Next, in the same bowl, you must place juicy grated carrots and sweet chopped onions. They should be fried until golden brown. If necessary, a little oil is also required to be added to the vegetables.

Finally, put the chicken liver into the empty container of the kitchen device. After frying in the baking mode for ¼ hour, add heavy cream, aromatic spices, salt and pepper to it. In this composition, the ingredients need to be stewed in the appropriate mode for about 20 minutes. As a result of such heat treatment, the offal should become as soft, tender and tasty as possible.

The final stage in the creation of chicken pate

After all the products are fried, beat the chicken liver with heavy cream in a blender bowl. Next, you need to add mushrooms and sautéed vegetables to it. After stirring the ingredients with a spoon, put them in a greased bowl and refrigerate for several hours. When the pâté with mushrooms is completely frozen, you can safely serve it along with bread or tartlets.

Beef pate roll

To surprise your guests with a delicious beef pate roll, you must purchase the following ingredients in advance:

• fresh beef liver - about 600 g;
• unsalted butter - about 100 g;
• fat cream - ¼ glass;
• large white onions - 2 pcs.;
• juicy medium carrots - 2 pcs.;
• sunflower oil - use for frying;
• lavrushka - 4 leaves;
• medium-sized salt - 1.4 dessert spoons;
• ground pepper - about ½ dessert;
• salted butter for the filling - about 100-150 g.

Cooking process

To obtain not only a tasty, but also a beautiful roll, all the following recipe requirements must be strictly observed.

1. White onions must be peeled and chopped into cubes.
2. A small skillet should be reheated on the stove with a tablespoon of sunflower oil. Next, fry the processed vegetable in a bowl until transparent over medium heat (about 7-8 minutes).
3. Carrots must be peeled, washed, chopped, or better grated on a large grater. It should be noted that it is not necessary to add such an ingredient. But if you use it, then your pate will turn out to be more tender and will have a sweetish taste.
4. A small skillet should be reheated on the stove with a tablespoon of sunflower oil. In the dishes, you need to fry the grated vegetable until completely soft (for 10 minutes).
5. Beef liver should be thoroughly washed, cleaned of various films and ducts, and then cut into slices 1.4-2 centimeters thick.
6. A large skillet should be heated on the stove with three tablespoons of sunflower oil. In the dishes, you need to fry the chopped product until golden brown (for 10-14 minutes). If the pan is small, then it is recommended to cook the liver in small portions.
7. After the product is lightly fried, reduce the heat to a minimum, add pepper, lavrushka, mix everything thoroughly and simmer closed until completely soft (about 15-18 minutes).
8. Overexposing beef liver on the stove is highly discouraged. Otherwise, it will become dry, tough and not as tasty as we would like.
9. To make the finished pate more uniform, it is advisable to transform the sautéed onions and carrots into vegetable puree using a blender.
10. It is also necessary to grind the stewed beef liver. By the way, you can just pass it through a meat grinder.
11. Before preparing the pate, remove the butter from the refrigerator and leave in a warm room. Further, the softened cooking fat must be added to a homogeneous liver mass and beat again with a blender or mixer.
12. In order for the dish to acquire a more delicate consistency, it is advisable to add a little heavy cream to the finished mass. However, this procedure is not at all required.

Formation process

Once the beef pate is completely cooked, you can put it in a bowl and put it in the refrigerator. But since we decided to make a roll out of it, the mixed mass must be laid out on baking paper, cling film or foil, and then flattened with a spatula, a knife with a blunt end or a regular spoon in the form of a layer 1/2 centimeter thick.

It should be noted that from the presented amount of beef pate, you should get a rectangle measuring 35 by 25 centimeters. Next, it must be placed in the freezer and kept there for some time. However, you need to make sure that the pate only slightly stiffens, but does not freeze.

While the pate is cooling, you should start processing the filling. To do this, you need to take softened butter and lightly beat it with a blender. It is also recommended to add a small amount of fresh chopped herbs to the cooking oil. Although you can do without it.

After the layer of liver pate hardens well, its surface must be evenly lubricated with whipped butter. This procedure must be carried out very quickly, since due to the cold base, the cooking oil will solidify quite quickly.

After all these steps, the liver sheet with oil should be wrapped in a roll, while lifting the cling film, foil or baking paper. Next, the finished dish must be placed in the refrigerator for several hours. After the roll has cooled down again, you can safely remove it. Before serving, a delicious and delicate paste with a creamy filling should be cut into thin slices and presented to the guests along with the bread.