How to make liver pate at home. Beef liver pate recipe at home step by step with photos. Beef liver pate with mushrooms

Liver paste- a delicious addition to any dish, but it’s best to simply eat it with bread. Every year the quality of the pate deteriorates in stores, so it is better to make it at home. In addition, it will turn out much tastier and better, and there will be no doubt about the quality of the ingredients.

How to make liver pate with your own hands?

To make the pate very tasty, try to purchase good, fresh products, which will be our main ingredients:

Liver, 500g;

Carrots, 150g;

Onion, 150g;

Butter, 100g.

1. First of all, let's start working with the liver. It should be thoroughly cleaned of films, rinsed with cold water, cut into small pieces and washed well again. Place the liver in a colander to drain all the water.

2. Salt our liver and fry it a little in vegetable oil. Frying should take 15-20 minutes.

4. Lightly fry, adding a little salt. Fry in vegetable oil in a separate frying pan.

5. Grate the carrots on a coarse grater.

6. We also fry it in a separate frying pan.

7. Once our three main ingredients are fried, they need to be given time to cool. We rest for 20-30 minutes.

8. After a pause, mix all ingredients in a blender.

9. Then add 100 grams of melted butter, salt and pepper to taste and mix thoroughly again.

10. Our pate is ready! Now, you can pour it into any container and put it in the refrigerator.

VIDEO. How to make liver pate at home?

How to eat pate?

Spread butter on a piece of bread and then add the pate. The butter gives the pate a light taste.

Homemade liver pate? Nothing could be easier! Read the recipe to the end and become practically an expert in making pates. You will become a real expert when you try to cook it yourself a couple of times.

I won’t lie, kids love this dish, they can’t stand it at all. My wife and I love it! It’s fast, tasty, there’s something to spread on bread in the morning, and most importantly, everything is only natural, without food additives or preservatives.

What will we use to make pate?

We will prepare pate from beef liver, they say that it is healthier than, for example, pork.

For our recipe liver pate we will need the following products:

liver (mandatory ingredient), approximately half a kilo
butter, 200 grams
onions, one or two onions
salt, pepper to taste

How to make liver pate

Take a piece of fresh beef liver. It was a revelation to me that beef is spelled with a soft sign! All my life I thought that I should write “beef”.:)

Cut it into pieces about the size of a matchbox. We will still blend it in a blender, it’s just more convenient to fry.

Throw the liver into a frying pan and start frying it in butter. There is no need to throw all the oil into the pan at once, just a little bit, we will need it later.

While the liver is frying, chop the onion and also add it to the frying pan.

Salt and pepper to your taste and stir occasionally until the onion is cooked. The onion should become completely soft. Adjust the heat so that everything is fried and does not burn.

When the onions and liver are ready, take a deeper bowl and transfer the hot liver directly from the frying pan into it. We lay out everything: liver, onions, butter. We leave nothing behind.

Take a blender and grind the liver. The blender will mix everything thoroughly and you will get a homogeneous mass, almost a pate.

But that is not all. Now the most important thing. Before the liver has cooled, throw the butter into a cup and use a blender to turn the liver and butter into a homogeneous mass.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, hardens, and secondly, does not spoil.

But before you put it in the refrigerator, be sure to spread a piece of bread with the still warm beef liver pate.

Sandwiches are a great snack; you can take them to a picnic, to work, or to school. It’s up to you to decide what filling to make a sandwich with; it could be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread is made from chicken liver. Even a novice cook can prepare the 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 accessible to everyone. It tastes very tender and nutritious. For variety, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, herbs. The pate is mainly spread on bread, cookies, and crispbreads. It can be served as an appetizer with vegetables, or on a festive table. Store the finished pate in the refrigerator in a tightly closed jar.

Ingredients

Chicken liver – 400 g.
Carrot – 1 pc.
Onion – 1 pc.
Butter – 20 g.
Salt – 0.5 tsp
Black pepper - a pinch

How to dodelicious homemade liver pate?

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

Peel the carrots and grate them on a large grater. Finely chop the peeled onion. Place the vegetables in a hot frying pan and fry just a little, about 5 minutes.

While the vegetables are stewing, let's start cooking the liver. Let's rinse it under running water. Place on a cutting board and peel off the white film. This is very easy to do: the film is located in the center between the two parts of the liver, cut it and peel it.

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

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

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

Transfer the pate into a jar and close it tightly with a lid so that the top does not dry out. Store for no more than three days in the refrigerator. Bon appetit!

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

2. Chicken liver puff is the 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. You can grind the pate using a blender or meat grinder. Whether you want to make it smooth or chunky is up to you.

So, preparing homemade liver pate according to my recipe is very simple, you can see for yourself. I hope you will like it.

Now you can buy pate in any store. But is it possible to compare one in which the main place is occupied by preservatives, dyes, flavorings and thickeners, with homemade, prepared independently?

At home, beef liver pate turns out to be nourishing and very tasty.

Cooking secrets

Beef liver is very healthy. No wonder it is recommended to include it in the diet to avoid such an unpleasant disease as anemia. But if you prepare it incorrectly for cooking (frying), you can ruin the entire dish.

Pay attention to her appearance. The liver should be smooth, even red-brown in color, without spots, external blood vessels, lymph nodes, or various types of neoplasms.
She should be without a gallbladder. If part of the liver is colored greenish (from contact with bile), this place must be carefully cut out, otherwise the dish may taste bitter.
Before cooking, the liver is washed in cold water, the film is removed and all suspicious areas are removed.
Some housewives soak beef liver in milk. This technique allows you to remove the bitterness from it and makes it softer. If there is no milk, you can soak the liver in cold water.
There is another way that will relieve the liver of bitterness. Although housewives use it very rarely.
- Cut the liver into large pieces, place in boiling salted water and cook for 5 minutes.
- Drain in a colander.
- Rinse with cold water.
- Cut into slices for further heat treatment.
The pate is prepared from both fried and boiled liver. This affects the taste of the dish and its calorie content.
You can add onions, garlic, carrots, milk, and butter to the pate.
The liver should not be overcooked or overcooked, otherwise it will become tough and tasteless.
Place the finished pate in a glass jar and put it in the refrigerator. The cooled pate is spread on bread.
You can also prepare it in the form of a roll and cool it in the refrigerator. When cold, it is cut into slices and served.

Below are recipes for beef liver pate, based on which you can prepare it at home.

Beef liver pate: classic recipe

Ingredients:

beef liver – 800 g;
veal or pork fillet (for the second option) – 300 g;
lard – 150 g;
butter – 100 g;
milk or broth – 50 g;
onion – 1 pc.;
carrots – 1 pc.;
ground black pepper - a pinch;
salt - to taste;
parsley root (for the second option) - a small piece;
nutmeg (for the second option) - to taste;
eggs – 1 pc.

Cooking method:

First option

Cut the bacon into small cubes.
Cut the onions and carrots into slices.
Mix bacon, onions and carrots, simmer in a small amount of water until half cooked.
Add prepared liver cut into cubes, salt, pepper, milk (broth) and bring until cooked.
Cool the liver with vegetables slightly and pass through a meat grinder twice. If there is a lot of liquid, pour it into a cup, and then add little by little to the pate mass, achieving the desired consistency. Mix thoroughly with soft butter.
Place in a salad bowl and garnish with a boiled egg. Sprinkle with chopped herbs.

Second option

Cut the bacon into cubes and lightly fry in a frying pan.
Cut the carrots, onions and parsley into strips. Add to the bacon and sauté until half cooked.
Cut the meat into cubes and combine with vegetables.
Pour milk or broth and simmer for 50-60 minutes.
Add the washed liver cut into pieces, 50 g of butter, salt, pepper, nutmeg and cook over low heat for 20 minutes.
Cool the dish slightly and pass through a meat grinder twice.
Beat the minced meat well and cool.
Form the pate into a loaf and put it in the refrigerator. When it cools down well, cut into wide pieces.

Beef liver pate in the form of a roll

Ingredients:

beef liver – 600 g;
carrots – 1 pc.;
onion – 1 pc.;
salt and pepper - to taste;
bay leaf – 2-3 pcs.;
vegetable oil – 3 tbsp. l.;
butter (for pate) – 100 g;
butter for the roll layer – 100 g.

Cooking method

Cut the prepared liver into pieces.
Finely chop the onion.
Fry it for 1 tbsp. l. vegetable oil until transparent.
Grate the peeled carrots on a medium grater. Add to the onion and fry until soft.
Pour the remaining oil into another frying pan, heat it, add the liver and fry until golden brown.
Add salt, pepper, bay leaf, stir, cover, reduce heat and simmer for 15 minutes.
Grind the slightly cooled liver and vegetables through a meat grinder twice.
Transfer the mixture to a blender, add soft butter and beat everything well.
Place cling film on a tray. Place the pate on it in the form of a rectangle. Place in the refrigerator to harden slightly.
Then spread it with butter. Carefully roll up. Place in the refrigerator until completely frozen.
Cut the cooled pate into wide slices and serve.

Pate with boiled beef liver

Ingredients:

beef liver – 600 g;
carrots – 2 pcs.;
onion – 1 pc.;
butter – 120 g;
salt - to taste;
ground black pepper - to taste.

Cooking method

Finely chop the onion.
Place a small piece of butter in a frying pan, melt and sauté the onion in it.
Pour 1-1.5 liters of water into a saucepan and bring to a boil. Add some salt. Dip the carrots into it and cook for 10 minutes.
Cut the prepared beef liver into large pieces and place in water with carrots. Cook for 15 minutes, skimming off the foam.
Without removing from the broth, cool the carrots and liver.
When all the ingredients have cooled, mince them twice, adding the remaining butter.
Transfer the mixture to a blender and beat thoroughly.
Store the finished pate in a glass resealable jar in the refrigerator.

Beef liver pate with basil

Ingredients:

beef liver – 800 g;
carrots – 4 pcs.;
onions – 4 pcs.;
salt - to taste;
ground black pepper - to taste;
dried basil – 1 tsp;
butter – 100 g.

Cooking method

Finely chop the onion. Grate the carrots on a medium grater.
Take a deep frying pan, melt the butter in it and fry the onion and carrots.
Add the prepared beef liver cut into pieces and fry for 15 minutes. Add spices, stir and simmer for another 5-10 minutes. Cool.
Place everything in a blender and blend until smooth.
Place the pate in a glass container and put it in the refrigerator until completely cooled.

Beef liver pate with mushrooms

Ingredients:

beef liver – 800 g;
onion – 1 pc.;
carrots – 1 pc.;
fresh champignons – 300 g;
vegetable oil – 50 g;
butter – 100 g;
salt - to taste;
greens - to taste.

Cooking method

Pour half the vegetable oil into the frying pan and heat well. Add the onion cut into half rings and lightly fry.
Cut the prepared liver into small pieces.
Add it to the onion and fry on all sides so that there is no blood.
Grate the carrots on a medium grater and place in a frying pan with the onions and liver. Stir, cover and simmer over low heat for about 20 minutes. Add some salt.
Peel, wash, and cut the mushrooms into small cubes.
In another frying pan, heat the remaining vegetable oil, add a small piece of butter. Add the mushrooms and fry until tender, 15 minutes.

Liver pate is a tender, melt-in-your-mouth dish that you can enjoy for breakfast, lunch, and dinner. It is perfect as a snack during large feasts. Thanks to its nutritional properties, this pate will help reduce the impact of strong alcoholic drinks.

Any liver is suitable for pate: chicken, beef, pork, veal, etc. Before cooking, it must be washed in cool water and all unnecessary parts, such as films and veins, must be removed. After this, the liver can be boiled in salted water, or fried in a frying pan along with vegetables. The final stage of preparation is, in fact, the transformation of all ingredients into a pate using a blender or meat grinder.

Along with the liver, onions, carrots, all types of meat, lard, garlic, herbs, etc. are often added to the pate. For a richer dish, add butter or cream, which also gives it a more delicate taste.

To make the pate more flavorful, you can add any spices to your taste. Mixtures of peppers, thyme, cumin, nutmeg and dried herbs are suitable.

The pate can be used as an independent dish by rolling it into a roll or “sausage” and cutting it into portions. You can also make balls out of it. The easiest way to serve pate is to spread it on bread, or place it in tartlets. Before eating, the dish must be kept in the refrigerator for several hours.

A delicious and nutritious pate for holiday snacks. The presence of brisket gives the dish a special taste and adds fat. In this case, it is better to choose a piece of pork that contains more meat than fat. After chopping, taste the pate again and add salt to taste.

Ingredients:

500 g liver;
250 g pork belly;
1 carrot;
70 g butter;
1 onion;
2 tbsp. l. vegetable oil;
3 pinches of black pepper;
½ tsp. salt.

Cooking method:

Cut the brisket into small cubes and fry in vegetable oil until golden brown, then transfer to a plate.
In the same frying pan, fry the carrots, grated on a coarse grater.
When the carrots turn golden, remove them from the pan and add chopped onions in their place.
Fry the onion until tender, add carrots and brisket, salt and pepper.
Continue cooking over low heat for another 5 minutes, stirring the contents of the pan occasionally.
Clean the liver from films and veins, place in salted water and bring it to a boil.
Cook for 5-10 minutes, depending on the type of liver.
Pass the liver, brisket and vegetables through a meat grinder or chop with a blender.
Add 50 g of butter to the pate and stir.
Transfer the pate to a deep plate and compact.
Melt the remaining butter and pour it over the pate.

Interesting from the network

This dish will take a little longer than a regular pate, but its taste will be richer and more interesting. Pork and butter significantly increase the calorie content of this delicacy, so it is recommended to use it in small portions.

Ingredients:

800 g pork liver;
250 g butter;
3 onions;
4 cloves of garlic;
1 carrot;
40 ml cognac;
1 ½ tsp. Sahara;
2 bay leaves;
1 tsp. thyme;
Salt pepper.

Cooking method:

Remove all films, veins and ducts from the liver, rub with salt.
Place the liver in a saucepan and cover with cold water, add sugar.
Boil water, remove any foam that appears and throw in bay leaves.
Cook the liver for 25 minutes over low heat.
Chop the garlic and fry a little in vegetable oil, then remove from the pan.
Cut the onion into rings, grate the carrots and place the vegetables in the same oil in which the garlic was fried.
Cover the pan with a lid and fry the onions and carrots until golden brown.
Cut the boiled liver into cubes 3 cm wide, add to the pan and cook for another 2 minutes.
Remove the pan from the heat, pour cognac over the liver and quickly set it on fire.
Make a paste from the liver and vegetables using a blender or meat grinder.
Warm the butter to room temperature, beat.
Gradually add the pate to the butter, stirring constantly.
Add thyme, pepper and salt to the resulting mixture.
Place the pate in a convenient bowl and pour in a small amount of melted butter.
Place the dish in the refrigerator for 2 hours.

The recipe for this pate is very simple, and the dish itself turns out to be quite light in comparison with its pork or beef counterparts. The easiest way is to immediately set the “baking” mode for 40 minutes, and then gradually add all the ingredients. The lid does not need to be closed at any stage of cooking.

Ingredients:

700 g chicken liver;
1 onion;
100 g butter;
250 g cream;
¼ tsp. nutmeg;
Salt pepper.

Cooking method:

Melt half the butter in a saucepan of a multicooker in the “Baking” mode.
Chop the onion, add to the oil and fry for 15 minutes without closing the lid.
Rinse and clean the liver thoroughly, add to the onion and fry for another 15 minutes.
Pour the cream into the slow cooker, add salt and pepper to taste, and add nutmeg.
Simmer the dish in the same mode for 10 minutes.
Transfer the contents of the saucepan into a blender bowl, add the remaining oil and grind.
Place the finished pate in the refrigerator for an hour.

Now you know how to prepare liver pate according to a recipe with a photo. Bon appetit!

Liver pate is a hearty and very tasty snack that is not at all difficult to prepare at home. Absolutely any liver is suitable for this dish, but the methods for processing it will be slightly different. To figure out how to make a delicious pate, you need to listen to some recommendations from experienced chefs:
The easiest way to prepare chicken liver is to simply remove the veins from it;

Beef liver should also be cleared of films;

It is recommended to soak pork and beef liver in milk for several hours to remove unwanted bitterness;

To determine the readiness of the liver, you need to select the largest piece and make an incision on it;

If you make pate using a meat grinder, you need to choose the smallest attachment;

To prevent the pate from chapping longer, you need to pour melted butter on top.