We all know that beef liver is very healthy. A properly prepared dish from fresh liver can provide our body with the full daily requirement of many vitamins and minerals, which is why liver is so useful for young children, pregnant women and people prone to atherosclerosis and diabetes.

The liver also produces a special substance - heparin, which is used in medicine to normalize blood clotting in patients. So the liver is also useful for the prevention of such a dangerous disease as thrombosis.

I don’t like liver as such and don’t eat it in other dishes at all. But I really liked this liver pate. After all, in pate it has a soft, delicate texture, and also acquires an excellent taste due to the carrots, onions and butter added to it! In addition, it is much easier to persuade a child to eat a sandwich with tasty liver pate rather than a piece of stewed liver. It’s very convenient to have a snack like this during the working day!

How to prepare the recipe for “tender” liver pate:

Ingredients="">For a kilogram of fresh beef liver you will need:
1 large onion
1 large carrot
butter - 100-150 gr.
salt, seasoning from dry herbs, butter for frying liver and vegetables.

Girls, a long time ago I made pate according to this recipe (Themis, it seems, gave it).

GENTLE PATE
Today I want to offer you a recipe for the most delicate liver pate, which even a novice housewife can prepare in just thirty minutes. This pate can be made from any liver, but the most tender and tasty is still obtained from chicken liver.
Buy 300 grams of liver. Remove the films from beef and pork and cut it into small pieces, but leave the chicken whole and, if you want, soak it in water or milk for half an hour, the liver will benefit from this. It is better not to boil or fry the liver for pate, but to simmer it in a frying pan over medium heat in vegetable oil and without adding water. Fried liver makes a coarse pate, and if you cook it, something indescribably tasty goes into the water. While the liver is stewing, add a bay leaf, 5-6 cloves, ground black or red pepper and a head of chopped onion, and if you want, you can fry the onion separately - this will make the pate even tastier. Do not skimp on pepper or any aromatic spices either; at the end of this cooking you can even add dry dill. By the way, dry or fresh mushrooms, or even store-bought champignons, will not hurt, but just a little. Stew them together with the liver. You need to salt the liver either at the very end of stewing or the finished pate itself. Chicken liver is stewed for 15 minutes, beef and pork - 20-25, and always under the lid so that the liver does not darken, does not dry out and retains all the flavors. You need to cool it for 5-10 minutes, also without removing the lid. Then the liver along with the onion must be passed through a meat grinder, having first discarded all the cloves and bay leaves that you added for flavor.
Chicken liver needs to be turned once, well, if you want, then twice, and beef and pork livers must be turned 2-3 times. Some cookbooks advise rubbing the pate through a sieve. You will be tired of wiping, you will wipe both your hands and a spoon on this sieve, you yourself will get dirty in the pate, but the result will be the same. After all, you are not preparing baby food.
Let this liver mass cool a little more, again covered. And then pour in 2-4 tablespoons of milk or cream and add 150 grams of butter, and if you don’t mind, then more, the pate will only benefit from this. Always stir the pate only with a wooden spoon; a metal spoon will give off an unpleasant taste. That's basically it.
It is better to store such homemade pate in the refrigerator in a glass or ceramic container for no more than 3-4 days, but I think your husband will eat it sooner.
Added to taste: cheese, mushrooms, herbs.

I made it without additives (no mushrooms, no cheese), but I added eggs, I don’t remember how many... I liked it, but I wish it was even softer! Maybe more oil? Or use a blender to break it up more?

There are many ways to prepare liver pates. Today is one of them. It only takes about forty minutes to prepare. The recipe is absolutely simple and does not require any cooking skills. Well, or almost not requiring. What a bliss it is to spread it on bread in the morning!

Ingredients

• Beef or pork liver ~1kg
• Butter - 1 pack 180g
• Chicken eggs 3-4 pcs
• Onions - 2 heads

Take a stick of butter out of the refrigerator and let it warm up.

Let the eggs boil. We need them "for cool".

Cooking the liver. We cut out all the large bile ducts; the films can be left. We cut everything into 2x2x5 cm cubes, or whatever you prefer, in this case, it doesn’t matter at all.

Heat a frying pan and fry the whole liver there. During this time, peel and cut the onion. I cut into quarters of rings. When the liver is fried on all sides, add the onion and continue to fry everything together. In some recipes for liver pate, everything is fried separately in the same frying pan..... Why get rid of it like that, I don’t know. That's why everything is simpler for us. Finish frying everything together - both the liver and the onion.

In this recipe, I always leave onions of approximately this type, without letting them turn golden brown. But if you like it better, then go ahead and finish it. Just don’t overcook the liver, otherwise it won’t be suitable for a tender pate....although it will still be delicious)))

When the liver and onions are ready, remove the frying pan from the stove, take out the meat grinder and add the butter first.

Then we will send boiled and peeled eggs there. They will collect all the oil remaining inside there. And lastly, we send the liver with onions. I also pour the liquid remaining in the frying pan into it.

Now all we have to do is mix everything and the delicious, tender pate is ready. You can add pepper to the ready-made pate, you can add herbs.... whatever comes to your mind. It will be delicious if you add finely chopped pickled or pickled cucumbers... or salted mushrooms, also finely chopped.

The liver mass can be rolled into a sausage and left like that, or you can fill bowls like I did. We put it in the refrigerator and enjoy sandwiches that no longer require butter

Bon appetit!

Video alternative:

1 turkey liver or 2 chicken livers
1 egg
1/2 medium onion
2 teaspoons butter or rendered goose fat

1. Place the liver and eggs in a saucepan, add cold water so that they are completely covered and boil until tender.
The readiness of the liver is determined purely visually; it should be pink inside; during the “waiting” process, the liver reaches full readiness.

The main enemy of a good pate is excessive heating of the liver. If the liver is cooked until fully cooked, it will become hard and dry, and it will no longer be possible to make a tasty pate from it, no matter how finely you grind it.
It is impossible to indicate the exact cooking time for the liver - it depends on the size of the pieces and the starting temperature.

Eggs tend to take longer to cook, but simply leaving them covered in hot water for another five minutes after the liver is done is guaranteed to be hard-boiled.

2. “Clean” the boiled liver - remove all films, connective fibers and other unnecessary things. Boiled eggs need to be squeezed in your hand to crack the shell, and then immersed in cold water for a minute - after which they can be easily peeled.

3. Thinly slice the onion and fry until transparent without changing color over low heat in a small amount of goose fat or butter.

4. Prepared onions, liver, eggs, a little salt and Nutmeg is widely used in almost any culinary dishes: salads, homemade and industrial sausages, first courses, meat, seafood, desserts, baked goods, teas, coffee. Grated nutmeg gives dishes a subtle spicy, sweetish aroma and taste., black pepper and a pinch of sugar (yes, yes, this is a must!) Place in the bowl of a food processor or blender and turn into a smooth puree. If necessary, you can add a little broth or liquid in which the liver was boiled.

If you don’t have a blender or food processor, you can pass the products through a meat grinder with a fine-hole grate twice. But in this case, it then needs to be rubbed through a sieve to obtain a fine and airy structure.

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

Homemade liver pate has a delicate texture, soft structure and unforgettable taste.

For preparation you will need:

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

Creation stages:

1. The liver is washed, dried, freed from films and ducts, cut into arbitrary pieces, which are sprinkled with a small amount of salt.
2. The onion is cut into small cubes, which are sautéed.
3. When the onion becomes translucent, add carrot shavings to the pan.
4. In another frying pan, fry the liver for 5 minutes and leave to infuse for 15 minutes under a closed lid.
5. The cooled offal and vegetables are brought together with salt and spices to a homogeneous consistency using a blender, after which they are whipped with softened butter.
6. The tender pate is transferred to a ceramic bowl and refrigerated.

Cooking in a slow cooker

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

• 800 g liver;
• onion;
• carrots,
• 300 ml milk;
• 2 times less butter;

To prepare liver pate:

1. The liver is washed, dried and cut into pieces of arbitrary size.
2. The vegetables are chopped and then fried in sunflower oil on the “Fry” mode until golden brown.
3. The prepared by-product is placed into the frying pan, after which everything is poured with milk.
4. The liver mass is prepared for 25 minutes in the “Baking” mode.
5. After the beep, the mixture is salted and seasoned.
6. When the liver and vegetables have cooled, it is pureed until smooth.
7. Softened butter is poured into the pate preparation, and the appetizer is pureed again, after which it is laid out in the prepared dish.

With the addition of mushrooms to the main recipe

Mushroom lovers will love the recipe, which will require:

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

Cooking method:

1. The liver, washed and cleared of veins, is cut into pieces.
2. Onions and carrots are chopped and then fried with salt in a frying pan with 50 g of butter.
3. The liver is fried in another piece of butter with the same weight.
4. Mushroom slices are also fried in the oil left over from the offal.
5. Finally, combine all the ingredients in the food processor bowl, including the cream and remaining butter.
6. The products are whipped until smooth.

Tender liver pate with butter

To prepare the most delicate pate, just take:

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

Steps to create a snack:

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

How to cook with prunes

The sweetness of prunes emphasizes the taste of the liver and adds piquancy to the pate.

Ingredients:

• ½ kg of liver;
• 7 prunes;
• a shot of cognac;
• a shot of olive oil;
• a little cream if desired;
• 20 g butter;
• salt.

Main stages of preparation:

1. The prunes are washed and kept in cognac for half an hour.
2. The liver, cut into pieces, is fried in olive oil in combination with butter for about 5 minutes, after which it is simmered with the addition of cream under a closed lid for 10 minutes.
3. The finished liver is ground in a food processor, after which prunes extracted from cognac are added to the main product.
4. The pate is ground again and transferred to a container for storage.

With sun-dried tomatoes

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

But you can enjoy this original snack at home by preparing:

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

The preparation is as follows:

1. The onion is chopped, and the washed liver is cut into pieces.
2. The onion-liver mixture is lightly fried in a frying pan. After which it is poured with cream and simmered under the lid for 10 minutes.
3. After cooling, the contents of the pan are placed in a food processor bowl, where basil, garlic, tomatoes and spices are sent.
4. The whipped pate is placed in a bowl and transferred to the cold.

Homemade boiled beef liver pate

Dietary boiled liver pate is prepared from:

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

Step-by-step cooking 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 fried in olive oil.
4. Fry and boiled liver are mixed in a bowl. butter and spices, after which everything is whipped with a blender.

Liver pate is not only tasty, but also a very healthy snack, especially if it is prepared at home.

Making homemade pate is not difficult, but you should consider some rules:

1. Choosing the main ingredient - liver for a future snack should be chosen fresh, not frozen.
2. Preparation of offal - to obtain a tender dish, it is necessary to remove the film and bile ducts.
3. Accompanying products - carrots, onions, mushrooms and spices are added to the beef to obtain a rich taste and soft texture.
4. Storage – to extend the shelf life of a perishable product, it should be placed in sterilized jars.