How to cook beef liver paste: recipes

Among offal, beef liver deservedly occupies a leading position both in popularity and in the amount of useful substances contained in it. Doctors recommend using this product to people suffering from anemia, since it contains a sufficient amount of iron necessary for the body. Nutritionists appreciate beef liver for low calorie content - only 100 kcal per 100 grams. This by-product can also be included in your diet for athletes, since almost 20% of the total liver mass is protein, which is necessary for building muscle mass. Dozens of delicious and healthy dishes can be prepared from this product. Step-by-step recipes and photos of beef liver paste are presented in our article. Each hostess can easily choose for herself the best option of this delicious snack.

Beef liver pate with carrots and onions

beef liver pate with lard

Below is a simple recipe for a delicious homemade breakfast or a festive snack. In addition to the main ingredient, onions and carrots are added to the liver paste (beef), which makes it more appetizing in appearance and gives it some sweetness. A step-by-step recipe for this dish is as follows:

  1. A large onion is chopped into a cube and sautéed in sunflower oil (3 tbsp. L.) Until soft.
  2. Coarsely grated carrots (2 pcs.) Are laid out next to the pan. At the end of cooking, you need to salt the vegetables, add a mixture of peppers and coriander.
  3. Washed and chopped beef liver (300 g) is fried separately from vegetables for 10 minutes. It is important not to overexpose it in a pan and not to salt in the cooking process. Otherwise, it will turn out too tough.
  4. A hot liver is rolled up at least 3 times through an electric meat grinder along with vegetables.
  5. Soft butter (70 g) and a little salt to taste are added to the chopped liver mass.
  6. In sealed containers, the paste can be stored in the refrigerator for several days.

Creamy liver pate

Beef liver pate with cream

The next version of the snack has not only a pleasant taste, but also a delicate texture. From beef liver paste, it usually turns out a little dry, but fatty cream and butter can eliminate this drawback. It acquires a special taste and aroma.

The recipe for such a paste consists of only a few steps:

  1. In a small amount of vegetable oil, fry 500 g of sliced ​​liver. In this case, the pan does not need to be covered with a lid. Fry should be very fast, literally 2 minutes on the first and second sides.
  2. In a frying pan to the liver put onion chopped into cubes. Pass it to a soft state for about five minutes.
  3. Salt the liver with onions, add pepper to taste and pour 200 ml of cream of any fat content. Cover the pan. Stew the liver for a quarter of an hour.
  4. Put the prepared offal with onion in a deep container, adding 50 g of soft oil. Using a submersible blender, grind the liver to the desired consistency.
  5. Transfer the paste to a jar or other suitable utensils. Smooth it on top and pour melted butter. This will prevent the paste from drying out and allow it to be stored in the refrigerator longer than usual.

How to cook beef liver paste with bacon?

Beef liver pate with onions and carrots

Perhaps, for someone, such a combination of dish components may seem unusual. In fact, lard goes well with beef liver. The paste is dense, but at the same time soft, keeps its shape perfectly and does not spread even after a few hours.

The recipe for this delicious snack is very simple:

  1. Cut fresh pork fat without skin (100 g) into small pieces and fry over low heat in a pan. It is important that the fat is slowly melted, not burned.
  2. After a few minutes, onion, diced, is added to the cracklings. It should be cooked until soft, then add chopped carrots.
  3. Stew vegetables on low heat for 7-10 minutes. They should become soft, but not brown.
  4. Pieces of liver (600 g) are added to the vegetable mass. Cover the pan and cook the offal for about 15 minutes or until tender.
  5. Pass the hot liver through a meat grinder 2 times. Then put the mashed potatoes in a suitable container and bring the paste to the desired consistency using an immersion blender. To taste, add salt, spices and butter, in case the snack seems dry.

Mushroom Pate Recipe

beef liver paste with mushrooms

The next appetizer has an interesting taste and spicy mushroom aroma. It is perfect for a festive table and for a homemade sandwich. The calorie content of a ready-made beef liver paste (photo of the dish is presented in the review) can be reduced or, conversely, increased by adding different amounts of butter to it.

The recipe is as follows:

  1. On vegetable oil (3 tbsp. L.) Coarsely chopped onion is passivated. It should be soft, but not golden. This will take about 5 minutes.
  2. Chopped carrots are added to the onion. Vegetables should be stewed together until soft.
  3. After 5 minutes, chopped champignons (300 g) are laid out in a pan for carrots and onions. The vegetable mixture is prepared for about 7 minutes. Salt and pepper, a pinch of nutmeg are added to taste.
  4. Beef liver (700 g) is fried in a separate pan. As soon as red juice ceases to stand out, the offal can be transferred to vegetables.
  5. Under the lid, all the ingredients are stewed for a few more minutes, after which the hot liver with vegetables is twisted through a meat grinder twice.
  6. To obtain a more uniform consistency, the paste, along with butter (80 g) and cream (optional), is whipped with a submersible blender. It is recommended to store it in the refrigerator for no more than two days.

Beef heart and liver pate

Beef liver and heart paste

The following recipe involves preparing a delicious snack from two offal at once. Beef heart is added to the liver so that the paste is softer in consistency and taste. Its step-by-step recipe consists in the following actions:

  1. The liver (1 kg) is cleaned of film, ducts, washed and cut into small pieces.
  2. Blood vessels, valves, blood clots are removed from the heart (1 kg). It is also washed and cut into pieces.
  3. The heart, liver, 1 kg of peeled carrots, 2 onions, peas, bay leaves are placed in a pot of water.
  4. After boiling water, offal with vegetables is cooked for 1 hour. During this time, periodically remove the foam. At the end of cooking, you need to salt water.
  5. The ingredients cooled to room temperature are crushed several times using a meat grinder along with vegetables. Butter or fat cream, as well as nutmeg, garlic and other spices to taste are added to taste.

Beef liver paste (in the photo) can be presented not only as a snack, but also used as a filling for pies. It can be stored in dishes with a sealed lid for no more than 7 days and always in the refrigerator.

Egg and liver pate recipe

If in the refrigerator there is a beef liver cooked in the usual way, which the household members refuse to eat, do not get upset. You can make beef paste from this product in just half an hour. From the liver, it will turn out both tasty and healthy at the same time.

Prepare the paste as follows:

  1. Cook carrots and onions or fry until cooked. Cool vegetables and transfer to a blender bowl.
  2. Boil eggs (2 pcs.), Peel and lay onions and carrots.
  3. In a blender bowl, put the fried beef liver (700 g) and a bunch of parsley.
  4. Beat all ingredients at high speed until smooth.
  5. Add spices, salt and 100 g butter to the prepared paste. Mix the ingredients again and serve the appetizer to the table.

Chicken and beef liver pate

Beef liver and chicken paste

One of the ingredients for this dish is poultry fillet. The result is a very tender liver paste from beef liver. A step-by-step recipe for this appetizer is offered below:

  1. The liver (400 g) is cleaned of films and ducts and fried in vegetable oil with garlic (1 lobule). Three minutes before readiness, 50 ml of milk is added to it.
  2. Separately, the onion and carrots are passivated.
  3. Fillet (200 g) at the same time is boiled until cooked in boiling water with the addition of bay leaf.
  4. All prepared ingredients are placed in a blender bowl and chopped.
  5. 100 g of soft oil, salt and pepper to taste are added to the finished dish.

Oven baked pate

Beef liver pate in the oven

To some extent, this version of the paste can be called dietary, since the ingredients for it are not fried in a pan. And you can make it less caloric if you reduce the amount of butter. Cooking from beef liver and pate at home is not difficult if you follow this procedure:

  1. Grind products such as beef liver (250 g), a clove of garlic, a raw egg, spices, salt and 30 ml of milk in a blender bowl.
  2. Add butter (30 ml) to the liver mass, beat it again and pour into small baking tins using a sieve.
  3. Put the molds on a baking sheet and pour water into it to half their volume.
  4. Bake the paste for 25 minutes at a temperature of 160 °.
  5. After cooling, pour the finished dish in molds with melted butter (30 ml). Cool and serve.

Canned Liver Pate

This appetizer is easy to prepare for the winter. To do this, it is recommended to use the following recipe:

  1. Separately, fry the liver (1 kg) and carrots with onions (3 pcs.) In vegetable oil.
  2. Without waiting for the ingredients to cool, grind from a blender.
  3. Add salt and spices, as well as 200 g of softened oil.
  4. Knead the paste well and place it in sterilized jars.
  5. Put the jars in a pan with water, previously covering its bottom with a towel. Sterilize the paste in cans covered with tin lids for 2 hours. After that they should be rolled up with a can opener.

How to cook pate in a slow cooker?

In the kitchen assistant you can also cook a very delicious paste. To do this, onions and carrots are fried in a multicooker bowl for 7 minutes in the “Baking” or “Frying” mode, after which a beef liver (600 g), sliced ​​into pieces, is added to them. After 5 minutes, 200 ml of milk is poured into the bowl. Then the multicooker lid closes, and the dish continues to cook for another 40 minutes in the "Extinguishing" mode.

After time, salt and spices (coriander, nutmeg, black pepper) are added to the liver. After another five minutes, the ingredients are transferred to the blender bowl and chopped. The paste is ready. It remains only to add butter (30 g) to it and cool.


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