Cooked homemade beef liver pate Suitable for snacks and sandwiches. This dish has a rich, livery flavor and a very soft, creamy consistency. If you find it difficult to cook beef liver so that it remains soft and juicy, then cook it in the form of a pate along with vegetables according to our recipe. When the liver and vegetables are passed through a meat grinder and then beaten with a blender, then the pate mass turns out to be tender and soft. Homemade beef liver pate spread well on bread or crackers. You can take it with you on a picnic or to the countryside so that you can have a quick and tasty snack. The benefits of homemade liver pate in our diet are invaluable!
Ingredients for making pate
Step-by-step preparation with photos of beef liver pate
- Peel, wash and chop the onions.
- Peel and wash the carrots and grate them on a coarse grater. Carrots add additional delicate sweetness and juiciness to the pate.
- Heat a tablespoon of vegetable oil in a frying pan and fry the onion in it first.
- Then add 3 tablespoons of vegetable oil and simmer the grated carrots until soft.
- Rinse the liver, remove the films and bile ducts. Cut into small pieces.
- Fry the liver in vegetable oil for about 6-8 minutes. The fire must be strong.
- Then, reduce the heat and add salt, pepper and bay leaf. Cover with a lid and simmer the liver until soft, 15-20 minutes.
- The liver should not be overcooked, otherwise it will become harsh and lose its juiciness.
- Pass the fried onions, carrots and cooled liver through a meat grinder.
- Then add softened butter and beat the pate using a blender or mixer.
- For a softer consistency, you can add 100 grams of cream to the pate and beat again. You can taste the pate and add more salt if necessary.
- To form the roll, place the pate on cling film or parchment paper in an even layer 0.5 cm thick. I got a rectangle of 35 x 25 cm. Place it in the freezer to cool for only 30 minutes so that the pate sets and rolls well.
- Then, using a spatula, spread the softened butter evenly over all surfaces of the pate. While you spread, the butter will harden, and the pate, on the contrary, will cool and become more plastic.
- Now, carefully and evenly wrap the pate with a roll. Wrap it in film and place it in the refrigerator for a while.
- The pate can be prepared without oil. Then you can form it into a sausage and wrap it in cling film or simply put it in a bowl with a lid.
Serve the pate by cutting it into slices. Offer sliced white or rye bread with the pate, as well as a table knife to make it easier to spread sandwiches. Bon appetit!
The most delicious beef pate is, of course, homemade! Each housewife prepares it in her own way: she fries or boils the liver together with vegetables or all separately, adds special spices, grinds it in a meat grinder or grinds it in a blender. Some people like pate with lard and add a little lard to it, others prefer the dietary option.
Subtleties of the recipe for homemade beef pate
The classic recipe for beef liver pate at home includes only three main ingredients, including beef liver, carrots and onions. The most important thing in preparing this not at all complicated dish is the correct processing of the offal. The liver must be scrupulously cleaned of films, only then it will not taste bitter, and the pate will turn out to be very tender and velvety in consistency.
Vegetables and beef liver can be pre-fried in vegetable oil and then simmered until cooked. Or you can avoid pre-frying them (saute only the onions) so that the pate turns out to be less calorie-rich. The degree of “fatness” of the spread can be adjusted independently by adding a little more or less butter to the pate.
Ingredients
- beef liver 500 g
- carrots 1 pc.
- onions 2 pcs.
- vegetable oil 2 tbsp. l.
- salt 1 tsp.
- mixture of ground peppers 2 wood chips.
- water 250 ml
- butter 75-100 g
How to make beef liver pate
- Peel the carrots, wash and cut into large circles - approximately 0.5 cm each. It is not worth grinding it finer, as it will subsequently serve as a kind of indicator of the readiness of the dish.
Peel two large onions, cut into thick half rings, and then fry in well-heated vegetable oil. Bring the onion until soft, but do not overcook it so that the liver pate does not become bitter.
We prepare beef liver for heat treatment. To do this, use a sharp knife to carefully trim the top film and remove all the veins, if any. The better the liver is cleaned, the more tender our pate will turn out in the end, it will not be bitter at all, it will become tender and homogeneous.
We wash the cleaned liver in cold water and cut into large pieces. Unlike pork liver, there is no need to soak it additionally in water or milk; just rinse it well.
We take a saucepan or pan with a thick bottom and put the food in it in layers in the following sequence: carrots on the bottom, then liver and sautéed onions on top.
Add salt, a mixture of ground peppers and fill the contents of the saucepan with hot water so that it completely covers all its contents. No need to stir!
Simmer the beef liver with vegetables over low heat, covering the saucepan with a lid. We determine the degree of readiness by looking at the carrots - they should be completely cooked and soft, on average this can take 30-40 minutes. Meanwhile, remove the butter from the refrigerator and leave it at room temperature to soften.
Pour the broth into a separate container so that the liver and vegetables cool faster (a couple of tablespoons of liquid can be added to the pate while grinding if you find it a little dry). Place all solid ingredients in a blender designed for crushing ice and grind until smooth. For grinding, you can use not only a blender, but also a meat grinder or food processor.
We take a sample - if necessary, add a little more salt or spices to taste (for example, a pinch of nutmeg). Add 75-100 g of butter, softened at room temperature, to the resulting mixture and beat everything again. The oil will give a special, very tasty creamy aroma to the pate, as well as the necessary pasty consistency.
Place the finished pate in a container, preferably glass, and put it in the refrigerator for 2-3 hours. During this time, the oil included in the composition will harden and make the consistency of the spread dense.- For a more impressive presentation, you can decorate the dish with softened butter, using a pastry bag and special nozzles for application.
Beef liver pate must be stored in the refrigerator for no more than 3 days. You can increase the shelf life to 4-5 days if you put the spread in a pre-sterilized glass jar and cover with a clean lid. Another option is to put part of the pate in the freezer, wrapping it tightly in several layers of cling film (can be divided into portions). If frozen, the pate can be stored for up to 1 month. It’s convenient to take a portion as needed, defrost it on the refrigerator shelf, and then spread the pate on crispy toast.
If you are also not a fan of store-bought sausages, then you probably, like me, are wondering what you can replace them with when preparing sandwiches for children and adults. Often all kinds of pates come to my rescue - they cope with the task in the best possible way. Meat pate is especially good - it is both tasty and nutritious, so you can be sure that you will feed your family well enough.
In addition, meat pate at home will definitely be prepared from the “correct” ingredients and will not contain preservatives, dyes, or other chemicals inherent in store-bought ones. If you don’t know how to make pate at home, on your own, then I will be happy to share with you a proven (more than once!) recipe. You will see for yourself how simple and relatively fast it is. Well, let's go to the kitchen?
Ingredients:
- 300 g boiled veal pulp;
- 1 medium sized onion;
- 0.5 small carrots;
- 80 g butter;
- 30 – 50 ml veal broth;
- 1 tablespoon vegetable oil;
- salt, ground black pepper to taste.
Making meat pate at home:
To prepare meat pate at home, let's start with the main thing - the choice of meat. The tastiest meat pate is made from veal - from pork it risks being too fatty, and from beef it is not so tender. Wash the veal and boil in salted water until tender.
Remove the boiled meat from the broth and cool to room temperature. We remove veins and films. Cut the meat into small pieces so that it fits easily into the hole in the meat grinder. We save the meat broth - we will need it later.
Grate the carrots on a coarse grater. You can cut the carrots into thin strips, but it will take much longer. Cut the onion into thin half rings. Heat vegetable oil in a frying pan. Over low heat, covered, fry the onions and carrots for 4-5 minutes, stirring a couple of times.
Add half of the total amount of butter and saute for another 3-5 minutes, until the vegetables are soft.
Through a meat grinder with a fine grid installed, pass the meat and onions with carrots three times.
Melt the remaining butter - in a water bath or in the microwave.
Add butter to the minced meat. Pour in the broth. You may need more or less broth, depending on the fat content of the meat.
Mix everything thoroughly. The mass should be quite dense, but not viscous: after all, the pate should be easily spread on the bread and keep its shape, not spread. Taste and add salt and ground black pepper if necessary.
Transfer the pate into a sealable container and place it in the refrigerator for 2-3 hours to allow the pate to cool and harden. Actually, that's all - homemade meat pate is ready.
It makes very tasty sandwiches.
But you can prepare a slightly different dish based on this meat pate - baked pate. Yes, you’re not surprised, oven-baked pate is a fairly common dish in many national cuisines. It is prepared very simply: first, fill the baking molds with pate (I use silicone ones).
And put it in the oven, preheated to 180 degrees, until browned (about 15-20 minutes). After baking, the pate can be removed from the molds and served immediately.
Beef liver is very useful for children and adults, so doctors always recommend including it in the diet of everyday cuisine. Today we will tell you how to prepare beef liver pate, recipes at home, in different versions. You might say, why cook at home if you can buy it ready-made in the store? Yes, but is it really possible to compare a product stuffed with all kinds of concentrates, dyes, flavors, and God knows what else - with a pate prepared with your own hands, from good products and without chemical additives.
Beef liver pate can be prepared in various ways: with butter, with carrots, with baked or boiled liver, with eggs, with milk, with lard. We will tell you the most delicious recipes, cook, delight your household with delicacies.
Fried beef liver pate
Products:
Fresh liver – 500 g
White onion – 2
Olive – 2 tbsp. spoons
Butter – 50 g
Medium carrots – 1 piece
Salt pepper
You can prepare a delicious pate at home, shall we? Process the liver: remove the film if possible, remove the veins. Using oil, fry the liver on both sides until fully cooked. To make sure whether it is ready inside, make a deeper cut; if there is no blood, the liver is ready.
While the liver is frying, do not waste time and fry the chopped onion. Place onions and carrots, pepper and salt, prepared beef liver, and butter in a blender, beat and the pate is ready. Let it harden a little in the cold and you can spread it on some bread for tea.
Pate in a slow cooker
Products:
600 g liver
3 eggs
1 white onion
Butter 120 grams
Salt and pepper
Milk - 1 glass
Garlic – 1 clove
Pinch of nutmeg
Wash the liver, remove the film, cut into pieces. Grind once using a food processor (meat grinder), repeat the process, but with oil. For the third time, let's skip the liver along with chopped garlic and eggs. It is also advisable to chop the onion in a food processor, adding it to the minced meat. Now all that remains is to add spices and milk. It all looks pretty runny, don’t panic. Place the food in the multicooker container and set it to the “Baking” program for 60 minutes.
We won’t take out the pate right away, we’ll leave it for 15, or even 20 minutes. The beef liver pate in the slow cooker is ready, aromatic and begging to be eaten!
Beef liver pate for children
Ingredients:
400 g beef liver
Pork meat (without fat) – 100 g
Salt
Bay leaf – 1 leaf
One small onion
One carrot
I always soak the liver in milk for about 50 minutes, this way the bitterness goes away, and that’s what my mother taught me. While the liver is resting in milk, I will cook a piece of pork, for the recipe you will need another 100 grams of broth, but since we are talking about a pate for children, after boiling I will salt the liver and pour in new water.
I cook the liver with a whole onion and a carrot, cut into two.
The liver is ready, I take it out along with the carrots; I don’t need the onions and soup. The pork is ready, put it on a dish and measure out 100 ml of broth. I will add butter and salt to these products. Now all that’s left to do is just a little bit – I pass everything through the blender twice. The pate is ready.
Beef liver pate for the winter
It’s good when you have supplies and you can use them at the right time, when guests show up unexpectedly, or you just want something tasty. Canning vegetables won’t surprise anyone, but preparing pate for the winter is interesting.
Ingredients:
1 kg liver
2 white onions
Half a teaspoon of pepper
On the tip of a knife, nutmeg and ground cloves
Butter 100 g
Salt
Lard 50 g
Cut the liver into small portions and cover with cold water for 3 hours, then drain the water.
Heat the bacon and fry each piece of liver on all sides. Fry onion rings in the same fat.
Mince the liver together with the onion for the first time, add spices, and grind again. Repeat again, adding butter and salt to the minced meat.
Place the pate into prepared clean jars, but not to the brim, but only up to the shoulders of the jar. Cover with lids and sterilize for at least two hours. Close it with a key and wrap it up; later you can take it to the basement or cellar.
Beef pate with lard
Products:
Liver – 300 g
Smoked bacon – 100 g
Large onion – 1 pc.
Parsley root
Butter – 100 g
One carrot
One bay leaf
A pinch of pepper
Lemon juice – 1 teaspoon
Cloves – 1 bud
Sugar – 1 teaspoon
White wine – 0.5 cups
Separate the liver from the film; this can be easily done by immersing it in hot water for a few minutes. Cut into four pieces. Finely chop the bacon.
Chop the onion as if for roasting, carrots and parsley root into strips.
In a cauldron, cook the liver, lard, adding vegetables, spices and a glass of water. Cover with a lid and simmer for 40 minutes.
Drain the broth and pass the minced pate through a meat grinder at least three times. Return the products to the cauldron, add wine, lemon juice, sugar and 50 ml of broth. Whisk the soft butter and add it to the pate, stirring well. Pate with beef liver and lard is ready.
Watch the video on how to make beef liver pate
Diet pate
Products:
Beef liver – 1 kg
Onions – 3 pcs.
Olive oil – 2 tablespoons
One carrot
Butter – 10 g
Bay leaf – 3 pcs.
Nutmeg – ½ teaspoon
One bunch of dill
Salt
Prepare the liver: remove the film, divide into small parts and cook together with one onion and one bay leaf. Fry the chopped onion in one spoon of olive oil, adding 2 tablespoons of water.
Boil the carrots and grind the bay leaf in a coffee grinder.
Grind all the products in a blender, adding the remaining butter and olive oil.
If the pate, in your opinion, turned out to be very thick, you can dilute it with broth.
The calorie content of this pate is minimal, suitable for those on a diet.
Baked beef liver pate
Ingredients:
2 chicken eggs
600 g liver
Medium onion – 1
Carrots – 1 pc.
Salt
Lard – 50 g
Butter – 70 g
Soak the liver for 1 hour in cold water, boil the eggs hard, chop the carrots and onions. Divide the liver into pieces, place in a small fireproof dish with a lid, add vegetables and lard. Bake in the cabinet for 60 minutes at a temperature of 180 degrees.
After time, add oil, add salt, blend with a blender and mix well. Baked beef liver pate is ready.
Look: the recipe with photos is step by step, simple and tasty.
Pate with boiled beef liver
We will need:
Butter – 100 g
Beef liver – 600 g
Salt 1 tbsp. spoon
Medium-sized onion – 3 pcs.
Carrots – 2-3 pcs.
Lard – 200 g
Peppercorns – 5-6 pcs.
Bay leaf – 3 pcs.
Garlic – 2 cloves
Clean the liver from film and veins, divide into portions and place in a saucepan. Place onions and carrots in a container without cutting them, garlic, peppercorns and bay leaves. Fill with water, three fingers above the food. Cook for 35 minutes, add salt at the end. Grind the cooled products (excluding bay leaves and peppercorns) in a meat grinder several times. Combine soft butter with pate and mix.
Beef liver pate with cognac
Ingredients:
1.5 kg liver
100 g garlic
Onion 200 g
Salt pepper
Nutmeg pinch
Carrots 200 g
Cream
Butter 300 g
Cognac 200 ml
Refined oil 100 ml
Chop the liver coarsely and blanch in refined oil. Remove the liver, add more oil and fry the chopped vegetables quite a bit, add nutmeg, garlic and cognac, wait until the alcohol evaporates. Return the liver to the fire and simmer until fully cooked. Pour in the cream, and after a few minutes remove from the stove.
Grind the liver mass in a food processor, beat the butter at room temperature with a mixer until white and mix with the pate. Taste and add salt if necessary.
Tips on how to cook liver pate correctly and tasty
- Do not use frozen liver for pates.
- Immersing the liver in hot water for a few minutes will help remove the film easier.
- Adding cream will make the pate more juicy.
- When using a meat grinder, you need to grind more than twice.
- Salt the pate only before chopping.
- You can add herbs when cooking the liver, this will add a touch of flavor.
- Soak the liver in milk for one hour.
- Store pates in the refrigerator for no more than 3 days.
- Quail eggs will help you achieve a delicious and delicate taste.
- To reduce the calorie content of the pate, boil the liver and vegetables.
- Can be stored in the freezer in a food container.
We told you how you can prepare beef liver pate at home, choose, delight your household with delicious spreads on bread. By the way, such a pate can be used for boiled pasta or porridge.
Thrifty housewives know how to feed their family deliciously without breaking the budget. Offal is especially popular. The recipe for beef liver pate is quite famous and multivariate. It can be made as a simple addition to breakfast or as a sophisticated holiday snack.
Beef or poultry liver and various vegetables are usually used as the basis for homemade pate. Can be supplemented with cheese, nuts, pieces of ham and butter. The classic recipe for beef liver pate is quite easy to prepare. Having mastered it using the example of a step-by-step recipe, you can safely experiment, it is very tender, and it is easy to make sandwiches from it for the holiday table.
You can prepare liver for pate not only as shown in the photo. If you adhere to the principles of proper nutrition, then you can boil it along with vegetables and spices. And then pass it through a meat grinder or grind it with a blender. The broth can be used as a base for a light and healthy soup.
You will get a delicious pate if you cook the liver not in water, but in milk. Be sure to add some nutmeg and almonds during cooking. Grind the offal along with nuts and add a little milk. The result will be a very delicious dish.
Taste Info Buffet appetizers / Meat appetizers / New Year's recipes
Ingredients
- Beef liver – 700 g;
- Carrots – 300 g;
- White onions – 200 g;
- Refined vegetable oil - for frying;
- Salt and spices to taste.
How to cook tender liver pate from beef liver for the holiday table
Thoroughly clean the beef liver from films, rinse and cut into large pieces. If the liver has been frozen, then it should be soaked a little in milk or boiled water. Peel and chop the onions and carrots. 
Heat the vegetable oil well and fry the onions, carrots and liver in it. 
Fry until browned. When the liver and vegetables are completely ready, add salt and spices. In addition to standard pepper, grated nutmeg and paprika go well with this dish; they will highlight its delicate taste. 
Cool the liver and vegetables a little, then pass through a meat grinder with a fine mesh, or grind with a blender. Ready-made liver pate can be mixed with butter. It makes the taste of the finished product more delicate and the consistency softer. 
To store homemade offal pate, it is best to choose glass or plastic containers. They are neutral and do not leave an unpleasant aftertaste on the product. In addition, the dishes should have a lid, this will help prevent weathering.
Homemade pate can be stored in the refrigerator for no more than three days. If it is necessary to increase the shelf life, it should be divided into small portions and frozen.
The finished liver pate is a very tasty dish, but not very presentable. Therefore, it must be presented correctly. An excellent addition to sandwiches would be herb leaves, such as parsley or basil. 
To prevent the bread from softening too quickly, it should be dried in the oven or toasted.
Garlic toast goes very tasty with pate
- Cut the bread into thin slices;
- Heat vegetable oil in a frying pan;
- Fry pieces of garlic and onion in hot oil;
- Next, fry the bread in flavored oil;
- Cool the toasts completely and serve them with the pate.
Such a simple dish as beef liver pate can become a real decoration of the festive table and the pride of the hostess. Place it among tartlets and decorate with pomegranate seeds, herbs, and nuts. Fill the tartlets just before serving, otherwise they may become soggy. 
Teaser network
Festive snack "Hedgehogs"
You can make a very beautiful and unusual “Hedgehogs” appetizer from pate. They will look good on the holiday table. Little picky eaters will be happy to try these funny little animals, even if they don’t really like offal. 
In addition to the finished pate, you will need:
- Butter;
- Gelatin;
- Black olives and pomegranate seeds to decorate the face.
Now let's start creating the appetizer:
- Make pate using any recipe, the above works well;
- Dissolve the gelatin as directed on the package;
- Thoroughly stir the prepared gelatin with the pate;
- Separate small portions with a tablespoon and roll them with your hands like a potato cake;
- On one side, carefully form a “muzzle”;
- Make eyes from an olive, and a nose from pomegranate seeds;
- Soften the butter, add salt and decorate the “hedgehogs” using a pastry syringe;
- Make a nose using pomegranate seeds, make eyes from pieces of olives;
- Place the finished products in the refrigerator for several hours.