The recipe for beef liver pate is firmly entrenched in the kitchen book of our compatriots. This is not surprising, since it can be easily prepared at home. Let's take a look at the easiest options to implement!

1. Before basic manipulations, pour boiling water over the liver, then quickly remove the entire film. Pry it open with a knife.

2. To eliminate bitterness, chop the offal and soak in high-fat milk for half an hour. Alternatively, make a soda or saline solution.

3. If it is necessary to give the paste a consistency, as in a store, then the components are scrolled with a blender (combine, meat grinder) about 2-3 times.

4. To make beef liver pate delicious, housewives modify the classic recipe and add cream, cracklings, etc.

Beef liver pate: "a classic of the genre"

• garlic teeth - 2 pcs.
• lard - 0.2 kg.
• carrots - 3 pcs.
• liver - 0.6 kg.
• butter - 125 gr.
• onion - 3 pcs.
• laurel, pepper, salt

The classic recipe for beef liver pate is the simplest. Difficulties at home will not arise.

1. Coarsely chop the carrots, do the same with the onions. Prepare the liver: free from the films and soak, cut into cubes. Place all ingredients in a saucepan.

2. Add 3 lavrushkas, black pepper to your taste. Fill with water, boil the components for an hour. Season with salt 5 minutes before cooking.

3. After the allotted time, remove the lavrushka, pour out the water. Scroll boiled ingredients with a meat grinder along with garlic cloves and bacon.

4. For homogeneity it is necessary to grind it a couple of times. Now add butter and place in the cold. Taste!

Beef liver pate in a slow cooker

• high-fat cream - 0.2 kg.
• onion - 1 pc.
• liver - 0.5 kg.
• butter - 110 gr.
• pepper, salt

1. Send to the multicooker 60 gr. butter and chopped onion. Set the Bake function for 15 minutes. Stir and do not close the lid.

2. When the onion is fried, chop the prepared and washed liver and add it to a multi-bowl. Set the time to 15 minutes.

3. After the set period, season with salt and pepper, add the cream. Simmer for another quarter of an hour without covering.

4. Finally, turn the components with a blender or meat grinder, combine with butter and chop again. Leave in the cold.

Here is an easy recipe for beef liver pate. Agree, it is as easy as shelling pears to make it at home.

Oven beef liver pate

• butter - 60 gr.
• liver - 500 gr.
• onion - 1 pc.
• carrots - 1 pc.
• lard - 60 gr.
• egg - 2 pcs.
• pepper and salt

1. Before making beef liver pate, rinse and soak the offal at home. Then chop into chunks.

2. Grate the carrots, chop the onion into a cup, boil the eggs. Heat the oven.

3. Take a mold, fill it with pieces of bacon, boiled eggs, vegetables and liver. Cover with a lid. Set the temperature to 170-180 degrees, mark 1 hour.

4. Finally, season with salt and pepper, add oil and stir. You can scroll with a blender. Let cool and taste!

Diet beef liver pate

• butter - 70 gr.
• onions - 2 pcs.
• carrots - 1 pc.
• olive oil - 30 ml.
• liver - 900 gr.
• salt pepper

This beef liver pate recipe is perfect for people who care about weight but still want to make a snack at home.

1. Fill a saucepan with water, put 1 onion inside. Wash the liver, free it from the films and let it boil. Cook for a third of an hour.

2. While the offal is languishing, cook the carrots in another saucepan. Chop the second onion, fry in olive oil until golden brown. Add some water, simmer for another 3 minutes.

3. Now mix together all the ingredients (boiled and fried), season with pepper, salt. Grind with a blender. Add oil and stir again. Let cool and taste.

Beef liver pate with butter and lard

• carrots - 1 pc.
• lard - 0.1 kg.
• onion - 1 pc.
• liver - 0.8 kg.
• butter - 0.2 kg.
• black pepper, salt

Liver pate turns out to be creamy, prepared according to tradition from beef liver. We offer a step by step recipe.

1. Don't forget to peel the offal. Chop it into chunks and leave to soak.

2. Chop the bacon, fry in a skillet for 3 minutes. Pass the carrots through a grater, chop the onion, add to the bacon. Timed another 5 minutes.

3. Introduce the chopped liver here, sprinkle with pepper and salt. Stir and simmer, covered, until tender.

4. Cool the contents of the pan, chop with a blender. Add softened butter, stir again and leave in the cold.

Beef liver pate with prunes

• butter - 45 gr.
• prunes - 10 pcs.
• high-fat cream - 30 ml.
• spices - to your taste
• olive oil - 20 ml.
• liver - 500 gr.

You can diversify the recipe for beef liver pate with prunes. Take everything you need at home before preparing your snack.

1. Rinse dried fruit and remove excess moisture. Prepare the liver in parallel, chop and fry in vegetable oil. The procedure will not take more than 5 minutes.

3. After cooking, the liver, along with the prunes, must be scrolled with a food processor. Transfer the prepared mass to an airtight container and leave to cool.

Beef liver pate with carrots

• onion - 1 pc.
• liver - 700 gr.
• butter - 200 gr.
• carrots - 3 pcs.

Before making beef liver pate, make preparations.

1. Cut the offal into slices and soak according to all rules.

2. Boil the carrots, chop the onions into squares and fry until golden brown in oil.

3. Boil the liver in plain water for about a quarter of an hour, do not forget to remove the foam.

4. Pass all products through a blender, add your favorite spices with oil. Send the snack out in the cold.

Beef liver pate with mushrooms

• onion - 1 pc.
• champignons - 450-500 gr.
• carrots - 1 pc.
• liver - 600 gr.
• butter - 0.1 kg.
• spices - to your taste

The recipe for beef liver pate with mushrooms gives the appetizer a spicy and interesting taste. Start preparing foods at home.

1. Soak the liver according to the standard scheme, then boil. Wash and chop the mushrooms in parallel. Send them to boil for half an hour. Then fry until golden brown.

2. Add liver, fried onions and boiled carrots to the mushrooms. Season with spices. Add chopped herbs if desired.

3. After cooking, pass the ingredients through the food processor. Add butter and mix thoroughly. Cool it down.

Beef liver pate for the winter in jars

• margarine - in fact (for frying)
• liver - 1 kg.
• butter - 0.1 kg.
• onions - 2 pcs.
• spices - to your taste

1. After preparation, fry the pieces of liver in margarine. Add onion rings to this.

2. Once the food is ready, pass it through a blender. Stir in the spices and butter.

3. Run through the blender again. Place the workpiece in the cans, about 3 cm away from the edge. Roll up.

Choose for yourself any recipe for beef liver pate you like. Carry out all the necessary preparatory measures at home so that the appetizer turns out to be tender. Delight your household with unusual treats more often.

Beef liver pate is a delicious snack for light snacks. At home, getting such a dish is quite simple, the main thing is that all the ingredients are fresh, then the pate will not have bitterness and acquire a rich color, as in the presented step-by-step recipes with a photo.

Liver pate with carrots

Beef liver pate can be served for breakfast or taken with you as a snack. It is very easy to prepare such a dish at home, even a novice housewife can cope with a step-by-step recipe, the main thing is to choose a good piece of liver. The proposed appetizer option provides for the addition of carrots, which will add aroma, sweetness and color to the pate, as in the photo.

Ingredients:

• 300 g beef liver;
• 150 g carrots;
• 1 onion;
• 70 g butter;
• 3 tbsp. l. vegetable oil;
• salt, spices to taste.

Preparation:

• To begin with, prepare the vegetables and for this finely chop the onion and sauté it in a pan with hot oil until transparent.

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• After that, put the carrots passed through a grater to the vegetable and fry all the vegetables until soft, salt and pepper the vegetables during the frying process.

• We clean the meat offal from the film, ducts, rinse, dry and cut into pieces.

• Transfer the pieces of liver to a separate frying pan with heated oil and fry them with constant stirring for 10 minutes. The main thing is not to overexpose the liver on fire, otherwise it will become dry. Also, during frying, the offal is not salted, since the salt will draw out the juice from it and the liver will become tough.

• Now we twist the liver through a meat grinder 2 times, the second time with vegetables. To obtain a more delicate consistency, scroll through the ingredients for the third time with the addition of the oil in which the vegetables were fried.

• Mix the butter into the almost ready-made pate.

• When serving, the appetizer can be sprinkled with fresh herbs.

When choosing a beef liver, it is important to pay attention to its color, it should be bright beetroot. The presence of large blood clots and vessels, as well as green spots and a sour odor indicates that the product is of very poor quality.

Liver pate with beans

The beef liver pate recipe calls for the addition of butter, and the presence of such an ingredient is not suitable for everyone. But at home, you can get a more dietary dish if you replace the oil with beans. The pate turns out to be as tasty, tender and airy as in the step-by-step photos.

Ingredients:

• 400 g beef liver;
• 80 g beans;
• 100 g of curd cheese;
• 3 tbsp. l. red wine (dry);
• 200 ml of broth;
• 1 onion;
• 1 bay leaf;
• 0.5 tsp dry basil;
• 0.5 tsp salt;
• a mixture of peppers to taste.

Preparation:

• Take red or white beans, soak in water, preferably overnight.

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• After draining the liquid, fill the beans with clean water and cook for 1.5-2 hours.
• We release the beef offal from all veins, films and cut into pieces. Chop the onion into large pieces.

• We send the liver along with the onions to the stewpan, add the mixture of peppers, salt, basil, put the bay leaf. Pour in wine, meat or vegetable broth. Cook the liver for 20 minutes after boiling.

• Cool the finished liver a little and, together with the garlic and beans, transfer it to the blender bowl, grind it.

• Add curd cheese to the resulting mass and stir everything again. If the pate turned out to be dry, then add the broth in which the liver was cooked.

• We store the finished pate in a glass jar or in the form of a sausage in foil.

Many housewives who often cook beef liver know that such a product can be bitter. Therefore, in order not to spoil the appetizer, the offal must first be soaked in cold milk, in water with the addition of salt or soda.

Baked liver pate with mushrooms

The proposed step-by-step recipe with a photo of a baked beef liver pate with mushrooms will allow you to get not only a delicious appetizer, but also an excellent filling for baking. Of course, at home, the pate can be made without adding mushrooms, then you just get an appetizer with a delicate creamy taste.

Ingredients:

• 1 kg of beef liver;
• 300 ml of milk;
• 250 ml cream (20%);
• 150 g butter;
• 2 onions;
• 1 stalk of leeks;
• 1 carrot;
• 300 g champignons;
• 0.5 tsp nutmeg.

Preparation:

• We wash the liver well and soak it for 3-4 hours in milk. This will make the meat offal more tender and less bitter.

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• After that, grind the liver, like onions and carrots, and then fry the ingredients in a pan with hot oil for 7-10 minutes.

• Then put the contents of the pan into a blender, add salt and spices, pour in cream, milk and beat until a pasty mass is obtained.

• Grind the champignons and fry until the liquid evaporates and golden.

• Now add mushrooms, butter to the pate, mix, transfer to a form that can be made of foil, and put in the oven for 10-15 minutes, temperature 200 ° C.

• Cool the finished pate on a wire rack, and then put it in the refrigerator overnight. During this time, it will thicken and acquire the desired consistency.

Saute vegetables, as well as fry the liver itself, is better in olive or butter, then the taste of the finished pate will turn out to be more refined.

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Liver pate with nuts

The recipe for beef liver pate with apples and nuts is very simple, and a homemade snack is obtained with a sophisticated exquisite taste. Such an appetizer, as in the presented step-by-step photos, is ideal for breakfast, since there is a lot of protein here, which gives strength and satisfies hunger for a long time.

Ingredients:

• 500 g beef liver;
• 1 large onion
• 1 large apple;
• 50 g walnuts;
• 70 g butter;
• 3-4 cloves of garlic;
• salt, pepper, nutmeg to taste.

Preparation:

• Already peeled from all films and clots, cut the beef offal into medium-sized pieces.

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• Chop the onion into small cubes, rub the apple peeled from the skin and seeds on a coarse grater. For the pate, we use fruits with a sweet and sour taste and dense pulp. For example, varieties Antonovka, Simirenko, Granny.

• Grind the walnuts to the state of coarse crumbs using a kitchen hammer or rolling pin.

• Melt 20 g of butter in a frying pan and fry the onion until transparent for 6-8 minutes.

• Then add the liver to the vegetable and fry the offal for 8-10 minutes.

• Now put the apple in the pan, add salt, a mixture of peppers, mix everything and cook for 15 minutes, make sure that nothing is burnt.

• After that, grind the liver with onion and apple using a blender. Then add the remaining oil and pressed garlic cloves and beat again. At the last stage, add nuts and nutmeg, mix, and the pate is ready.

Before use, liver pate should be infused in the refrigerator for at least two hours, so it will acquire the correct consistency.

It is not so difficult to get a tender and tasty beef liver pate at home. Many housewives have their own special step-by-step recipe with a photo of such a snack. Someone adds red pepper, chili and curry for spice. And someone likes to cook a snack with mushrooms, herbs, quail eggs and even pumpkin. Any of the options will allow you to get a tasty and satisfying snack for every day.

Sandwiches are a great snack, you can take them to a picnic, to work, to school. With what filling to make a sandwich you decide, it can be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread is obtained from chicken liver. Even a novice cook can make a spread. After all, first we just need to fry the liver with vegetables, then grind it in a blender. Our pate consists of simple ingredients that are available to everyone. It tastes very delicate and nutritious. For a change, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, herbs. Pâté is mainly spread on bread, cookies, crispbread. It can be served as a snack with vegetables, and a festive table. Store the finished pate in the refrigerator in a tightly closed jar.

Ingredients

• Chicken liver - 400 g.
• Carrots - 1 pc.
• Onions - 1 pc.
• Butter - 20 g.
• Salt - 0.5 tsp
• Black pepper - a pinch

How to maketasty liver pate at home?

For cooking, we need the following products: liver, carrots, butter, onions, seasonings.

Peel the carrots, rub them on a large grater. Finely chop the peeled onion. We put vegetables in a hot frying pan, fry quite a bit, about 5 minutes.

While the vegetables are stewing, let's take care of the liver. We will rinse it under running water. We spread it on a cutting board, clean it from the white film. It is very easy to do this: the film is centered between the two parts of the liver, cut it open and clean it.

Add liver to vegetables. Season with salt, black pepper, paprika. Fry over medium heat, stir occasionally, add vegetable oil if necessary.

Cover with a lid, simmer until the liver is cooked. It is very simple to check the readiness of offal. Cut a piece, if there is no blood, then it is ready.

Remove the pan from the heat, let it cool slightly. Add butter and beat with a blender until smooth. Choose the consistency yourself, more uniform or with pieces.

Put the pate in a jar, close it tightly with a lid so that the top does not get weathered. Store no more than three days in the refrigerator. Bon Appetit!

1. The color of fresh liver, should be bright red, the texture should be firm, without unpleasant odor.

2. Chicken liver pudding is easiest to prepare using this recipe. It does not need to be prepared, unlike pork or beef, which must be pre-soaked.

3. You can add to the snack: vegetables, spices, cream, butter, sour cream, alcohol. All these components give the spread an original taste.

4. Grind the pate using a blender or meat grinder. Make it homogeneous or with pieces, you decide.

So, making homemade liver pate according to my recipe is very simple, you yourself have seen this. I hope you enjoy it.

Hearty beef liver pate is ready! It is perfect both for sandwiches and for stuffing eggs. It makes delicious rolls and filling for potato pancakes. Eat with gusto!

Beef liver pate

Beef liver is a very useful dietary product. That is why it is best to prepare such a paste at home, since it will not contain various dyes, concentrates and flavors that are found in a store product. This recipe doesn't take long to make homemade beef pate, and you can enjoy a fresh homemade snack. The proposed spices can be freely substituted for others.

Ingredients:

• Beef liver - 800-950 g.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Butter - 100-140 g.
• Garlic cloves - 3-4 pcs.
• Ground black pepper - 8 g.
• Bay leaf - 2 pcs.
• Salt to taste.
• Parsley root - 6 g.
• Ground coriander - 5 g.
• Dried basil - 8 g.
• Vegetable oil - 20 ml.

Cooking method:

1. We prepare products for making pate. First of all, we take the butter out of the refrigerator and let it soften a little while the rest of the ingredients are being prepared. We wash the beef liver well under water, removing veins and darkened parts. Chop coarsely and put the pieces in a clean pot of water. Add a clove of garlic, bay leaf and salt to taste. We put the dishes with the liver on the fire and wait for the water to boil. During cooking, foam may appear on the water, which must be removed so that the pate does not taste bitter.
2. While the broth is being prepared, peel the onion and pass it through a coarse grater. You can also chop the vegetable at will with a knife. Rinse the carrots, peel and cut into large cubes.
3. Preheat a frying pan, pour vegetable oil into it and pour chopped onion into it. Fry the vegetable for 7 minutes, until it becomes transparent. Then pour carrots to it, cover the vegetables with a lid and cook over low heat. After 10 minutes, salt, add the spices indicated in the recipe and mix well. After a few minutes, add the garlic chopped through a grater or press, mix thoroughly and cook for another 10 minutes, closing the lid.

Tip: to prevent vegetables from burning in the pan, add a little broth or boiled water to the mass.

1. Transfer the liver to the skillet when it's cooked. Pour the ingredients with one ladle of the finished broth and leave to simmer under the lid for about 10 minutes. We periodically check the beef liver for softness.
2. As soon as the contents of the pan are cooked, transfer it to a food processor or immerse it in a blender. Grind the ingredients until smooth at low or medium speed (depending on the power of the kitchen equipment). Add salt and seasonings to taste, then grind again at high speed.
3. Add softened butter to an already homogeneous mass. Turn on the most powerful speed again and beat for 3 minutes.
4. We transfer the finished pate into a metal dish and send it to the refrigerator for 30 minutes.

A fragrant and delicious pate is ready! For a variety of flavor, you can add some fresh herbs to it when serving. Bon Appetit!

Beef liver pate with lard

Such beef liver pate is very satisfying and high-calorie, since its ingredients include lard. It also gives the appetizer a smooth texture, which makes it very tender. By adding nutmeg, you give the pate an amazing aroma that will make it even more attractive. If you want the workpiece to be juicy, take large vegetables.

Ingredients:

• Beef liver - 600 g.
• Lard - 200 g.
• Carrots - 200 g.
• Onions - 200 g.
• Ground nutmeg - 5 g.
• Salt to taste.
• Vegetable oil - 10 g.

Cooking method:

1. We clean and wash the carrots, cut the vegetable into large cubes or rings.
2. We remove the husk from the onion and chop it into pieces coarsely.
3. Pour vegetable oil into a cauldron or any other deep dish with a thick bottom, on which we spread the lard, cut into pieces. We also add prepared onions and carrots to it. We fry the ingredients for 15 minutes, stirring occasionally. If desired, you can cover the dishes with a lid and extinguish the contents a little.
4. While preparing lard with vegetables, cut the liver into pieces, removing veins and darkened parts.
5. When the lard, carrots and onions become soft, add the chopped beef liver to them and mix everything together. We close the container with a lid and simmer for about 10 minutes, stirring occasionally. After the time has elapsed, salt to taste and add nutmeg, mix everything thoroughly again so that the seasonings are well distributed over all the ingredients.

Tip: Before proceeding to the next step, take one piece of liver and cut it in two. If there is no blood inside and the juice is transparent, then it is ready.

1. We pass the cooked products through a meat grinder twice so that the pate is soft and homogeneous. You can also use a blender or food processor. If you are using a high-powered kitchen appliance, you only need to chop the ingredients once.

Delicate pate is ready to serve! Such an appetizer is suitable even for a festive table. For example, you can fill them with tartlets. Eat to your health!

Beef liver pate with bell pepper and eggplant

It is believed that beef liver pate should be included in your diet. This snack is especially useful for breakfast, as it is very nutritious. Beef liver is rich in protein, iron and folate. Whatever dishes are prepared, they will be assimilated very easily without overloading the stomach. A healthy by-product also helps cleanse the blood and strengthens the cells of the body. Try to diversify the famous snack with bell peppers and eggplant!

Ingredients:

• Beef liver - 700 g.
• Bulgarian pepper - 1 pc.
• Eggplant - 1 pc.
• Onions - 1 pc.
• Butter 82.5% - 100 g.
• Ground black pepper to taste.
• Salt to taste.
• Herbs to taste.

Cooking method:

1. Preparing vegetables and meat for the start of cooking. We wash them well under running water and dry them with paper towels or napkins.
2. We peel the peppers, remove the stalk and seeds. We remove the husks from the onions and remove the skin from the eggplant with a vegetable peeler.
3. Chop all vegetables finely. Preheat the pan, pour some water into it and pour the vegetable slices into it. Simmer everything for about 7 minutes, until the vegetables are cooked.
4. While onions, peppers and eggplants are stewed, prepare the beef liver. Like vegetables, we rinse it under water, dry it a little and cut it into small pieces, removing the veins and film. Add the chopped product to the vegetables in the pan and simmer for 10 minutes, then remove from heat.
5. Add the butter to the mixture and mix well until the butter is completely melted.
6. Place the blender in a bowl with the prepared ingredients and bring everything to a homogeneous mass. You can also use a meat grinder.
7. Salt and pepper to taste, add herbs and spices. Mix everything thoroughly.
8. We transfer the finished workpiece to a container in which it will be stored. Let the pate cool completely, cover with a lid, and then put in the refrigerator for 6 hours.

Tip: it is very important that the container in which the pate will be stored is dry and has a lid. So, the snack will stay fragrant longer and will not dry out.

Beef pate with bell pepper and eggplant can be served as a snack. Surprise your guests and loved ones with a new taste of this dish! Bon Appetit!

Homemade beef liver pate

By preparing beef liver pate with milk and cream, you can remove unpleasant bitterness from the dish. Also, the aroma of such a snack becomes more refined, and the consistency turns into a delicate, thick and smooth mass, which is very convenient to spread on bread or toast. This recipe will help you quickly and easily prepare a nutritious snack right in your kitchen.

Ingredients:

• Beef liver - 600-700 g.
• Carrots - 130 g.
• Onions - 130 g.
• Butter - 50 g.
• Milk - 300 ml.
• Cream - 250 ml.
• Vegetable oil - 75 g.
• Ground black pepper to taste.
• Salt - 10 g or to taste.

Cooking method:

1. We clean the required amount of beef liver from the film and veins and cut it into small pieces.
2. Pour milk into a deep, clean container, immerse the cut pieces in it and soak for about 30 minutes.
3. While the beef liver gets rid of the unpleasant bitterness, peel the onions and chop them.
4. Preheat a frying pan, pour oil and pour chopped onion into it.
5. When the onion becomes transparent, add butter to it.
6. We peel and rinse the carrots, pass them through a coarse grater and send them to the pan with the onions. Stir the ingredients and fry a little over low heat.
7. After 30 minutes, add the pieces of liver, pepper, salt and mix everything thoroughly. We are waiting for the food to be a little fried.
8. Add the required amount of milk and cream. Simmer until the liver is cooked. To check that the offal is ready, we pierce it with a knife. If there is no more blood, then we remove it from the stove.
9. We are waiting for the vegetables and liver to cool down and grind with a fine mesh grinder, blender or food processor. The mass that comes out should be homogeneous.
10. Transfer the pate into a storage container and refrigerate for a couple of hours.

We serve chilled ready-made appetizer. If desired, you can sprinkle a little with fresh chopped herbs. This pate is an excellent filling for pancakes. Eat with pleasure and appetite!