Meat dishes

Beef liver pate

Smakota ( offers to cook delicious and tender pate from beef liver. Such pate will taste equally well as a snack or on a sandwich. In any case, it is very tasty!

Beef liver pate – ingredients

  • Beef liver – 600 g.
  • Oil – 100
  • Cream (optional) – 0,25 cups.
  • Onion – 1-2 pieces (large).
  • Medium carrot (optional) – 1-2 pieces.
  • Bay leaf – 4 pieces.
  • Salt – 1,5 tsp.
  • Pepper – 0,5 tsp.
  • Butter for the roll (optional) – 100-150 g.
  • Oil for frying.

Beef liver pate – recipe

First, remove the butter from the refrigerator so that it softens.

Peel and cut the onion. In a pan, heat 1 tbsp. oil, pour the onion there and fry until transparent, fry on medium heat for 6-7 minutes.

If you add carrots to the liver pate, it will add a delicate sweet taste to the pate. Peel the carrots, wash them, grate them on a coarse grater. In a pan, heat 3 tbsp. oil and fry the carrots until soft on medium heat for about 10 minutes.

Let’s take the liver. Wash, clean from the film and bile ducts, and cut into small pieces. (First, cut the liver into slices, 1,5-2 cm thick. Then you can cut each slice into pieces with a side of 3-4 cm.) Heat 3 tablespoons of vegetable oil in a pan. Fry the liver over high heat for 7-10 minutes.

If the pan is small, it is better to fry the liver in portions. When the liver is fried, reduce the heat, add salt, pepper, bay leaf, mix and simmer under the lid until ready for 10-15 minutes). Try not to overheat the liver, as it will become dry and tough.

Grind the liver, onion and carrot in a meat grinder (through a fine strainer). Carrots can be whipped into a puree in a blender, then the paste will be more homogeneous. Add softened butter to the liver mass and beat with a blender or mixer. To make the pate more tender, you can add a little cream and beat the mass again.

Ready-made pate from beef liver can be formed in the form of a sausage and wrapped in cling film.

Pate in the form of a roll with butter looks very beautiful. Put the prepared pate on parchment paper (you can also use foil or food film) and flatten it with a layer of 0,5 cm.

From the given amount of products, a rectangle of 35 by 25 cm will be obtained. Place in the freezer so that the pate hardens, but do not freeze it (for about 30 minutes). If the freezer is small, you can cut the pate sheet into two parts. Take the oil out of the refrigerator.

Spread the softened butter (100-150 g) evenly on the pate layer. This must be done very quickly, because the pate is very cold and the butter hardens quickly. Leave for a short time so that the paste softens and becomes more elastic. Then roll the beef liver pate into a roll, wrap it in a film and send it to the refrigerator.

Cut the pate into pieces and serve.

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