Step-by-step recipe for beef liver pâté

21.09.2021 Snacks

Pate recipes

Try the most aromatic, delicious beef liver pate according to our signature family recipe with photos and detailed video! Cook deliciously with us!

50 minutes

275 kcal

5/5 (2)

As you know, Russian hostesses are distinguished by their conservatism - we are very afraid to experiment with classic recipes, often preferring to cook what we do not like too much, but not to take the risk of spoiling the dish.

The most obvious example of this attitude is pate. If mom taught us how to cook chicken pate, then we will remember all our lives that only this ingredient can be used to make a truly delicious dish, and we will ignore other options.

But in vain! I can assure you: just an excellent homemade pate comes from beef liver, especially fresh and properly prepared. Don't believe me? Let's see this together! I present to you a family recipe for a delicious beef pate, which will not take you an hour to prepare.

Kitchen appliances

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of making beef liver pate: a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more, a spacious frying pan with a diameter of 23 cm, deep bowls (several pieces) with a capacity of 400 to 950 ml, teaspoons, tablespoons, linen or cotton towels, a measuring cup or kitchen scale, a sharp knife, a medium and large grater, a chopping board, a wooden spatula and oven mitts. Also, be sure to have a speed-selectable blender or food processor ready to grind our pate perfectly.

Required Ingredients

The foundation

Important! In this list of the main products for beef liver pate, I indicated only classic ingredients. If you wish, you can add some additional components to it to enhance the taste and aroma of the dish: for example, an excellent addition can be celery root, chopped fresh cucumber or boiled potatoes in uniform.

Additionally

3 - 4 cloves of garlic;
20 ml of sunflower oil;
2 bay leaves;
6 g chopped parsley root;

5 g ground coriander;
8 g dried basil;
6 g table salt;
8 g ground black pepper.

Did you know? I recommend adding olive oil instead of sunflower oil, as it is more neutral in taste and will not in any way affect the aroma of your dish. In addition, if the entire list of essential spices is not available to you, then add more black pepper, and add your favorite herbal mixtures, such as "French flavor" or "Italian herbs."

Cooking sequence

Preparation

Important! I recommend not to forget skim the beef broth on time: it appears on the surface of the liquid for only a few minutes, and then simply boils down, giving the liver and liquid a noticeable bitter taste. Also, after about ten minutes of boiling the broth, reduce the heat to low and cover the pot with a lid - this will cook the liver faster.

The first stage of preparation

Did you know? To prevent your frying from burning, try to stir it frequently with a wooden spatula. If the components still stick, pour some boiled water or beef broth into the mass.

Second stage of preparation

Important! Beef liver pate in a slow cooker is very tasty and aromatic. Just boil the liver using the Baking or Soup program and then drain the broth into a separate container.

Put in a bowl immediately all components for frying, just chop them down, and then fill it all with sunflower oil.
Simmer the mass for about twenty minutes in the "Stew" or "Bake" mode, then add seasonings and taste with salt. Cool the finished frying thoroughly before transferring it to the blender bowl.

That's all! Now you know exactly how to quickly and easily make the perfect beef liver pate. Garnish your dish with chopped fresh herbs, the feathers of young garlic or onions, then serve.

My mom sometimes adds more butter to her pates to make the dish thicker - this way you can achieve the state of the pâté in which it can be sliced into layers, serving as a snack. Try not to store the beef liver pate for too long, as it spoils quickly and rather imperceptibly.