home Audience 1 How to make delicious liver pate. How to make liver pate. Liver pate - how to select and prepare liver

How to make delicious liver pate. How to make liver pate. Liver pate - how to select and prepare liver

Pates are prepared from meat, poultry and fish, but only liver pate is distinguished by its delicate, refined taste, as well as ease of preparation.

This dish is very popular among housewives for another, more prosaic reason. How to prepare liver pate?

Using fairly inexpensive products - chicken, turkey or veal liver - you can, if desired, create a real culinary masterpiece that will look appropriate at any holiday feast.

Liver pate – how to select and prepare liver

Liver pate is a very convenient food, because it can easily be used to make hearty sandwiches for breakfast, serve with croutons at the dinner table, or use as a side dish for dinner.

In many ways, the taste of the finished pate is determined by the quality of the liver. When purchasing, pay attention that it is fresh, elastic, smooth, evenly colored..

Before you start preparing the pate, the liver must be prepared. Clean it from the bile ducts and film; if it is beef liver, cut it into fairly large pieces. Freeing beef liver from the film is not at all difficult - just trim the edge of the outer film with a knife, and it can easily be separated with your hands. If difficulties arise at this stage, it is recommended to put the liver in hot water for a minute: under the influence of high temperature, the film will scald and come away from the piece of liver without any problems.

After all cleansing operations, it is recommended to soak coarsely chopped beef liver in cold milk for several hours. This is necessary so that it becomes softer and more tender. Chicken and turkey liver do not need such preparation.

Beef liver pate

To prepare beef liver pate you will need 0.5 kg of liver, 2-3 medium onions, one carrot, about 150 g of lard, 100 g of butter, salt, ground pepper, bay leaf.

Wash and devein the liver, cut into slices. Fry the pieces of lard in a frying pan. At this time, cut the carrots and onions into half rings, and also simmer in a frying pan until softened. Once the vegetables have reached the desired condition, place the liver in a frying pan, fry it and simmer over low heat, then add salt and spices to taste.

Scroll the finished mixture through a meat grinder several times. When the minced meat has cooled, add butter to it and mix thoroughly. Place the finished liver pate in the refrigerator, after decorating with herbs and sour cream.

Chicken liver pate

This recipe is for those who want to know how to cook chicken liver fast and tasty. Take 0.5 kg of chicken liver, 2 carrots, one large onion, salt, herbs and 80-100 g of butter.

Boil the liver, and at the same time, in another container, start cooking carrots, cut into large pieces, and onions. When all the ingredients are ready, grind the vegetables and herbs in a blender or meat grinder, followed by the liver. Mix all the pate ingredients together until smooth, add butter. Place the liver pate in a dish and garnish with herbs.

Liver pate and roll

You will need 0.5 kg of chicken or turkey liver, 2 large onions, 200 g of butter.

Boil the liver, pass it through a meat grinder. When the mass has cooled, add butter to it. Chop the onion as finely as possible and fry in a small amount of butter, mix with minced liver, add salt and mix well.

The resulting pate can be used as an independent dish, or you can make a very tasty liver roll from it.

To prepare it, grate 2 boiled eggs on a fine grater and mix with finely chopped onions and green onions. To make onions more tender, it is recommended to first rinse them with boiling water. Add a little mayonnaise to the mixture and mix everything.

Place the minced liver on cling film, lightly greased with oil, and place the egg mixture on top. Roll up, wrap in film and place in the refrigerator. After some time, the liver roll is ready and can be safely served either whole or in the form of sliced circles.

Liver pate with mushrooms

To prepare such a pate, you will need 0.5 kg of veal liver, 100-120 g of butter, mushrooms in any quantity, 2 eggs, 3 cups of broth, 2-3 slices of stale white bread, salt, pepper, nutmeg.

Boil the pre-cleaned liver in broth. Pass it together with the bread crumb through a meat grinder. Grind the butter with the yolks of boiled eggs and add to the minced liver. Salt and pepper the resulting mass, add spices, as well as finely chopped boiled or pickled mushrooms, sour cream and egg whites. Mix everything thoroughly, place the prepared liver pate with mushrooms in a mold and refrigerate until it hardens.

Liver pate, created at home, is a great way to turn it into a delicacy. This capricious product is quite difficult to make tender and tasty using heat treatment: the liver often becomes dry. If you don’t cook it enough and leave pink flesh inside each piece, this can be dangerous to your health. There are, of course, other ways to combat the dryness of this wonderful product - serve it with sauce, flavor it with sour cream, wrap it in thin pieces of bacon. But still, liver pate, made at home, is an excellent economical dish. Using vegetables and cream you can make it simply melt in your mouth.

at home

Take seven hundred grams of chicken liver, three onions, two carrots, one hundred grams of butter (it should not be replaced with any other fat here), two hundred grams of cream, freshly ground black pepper and salt. That's all you need. To make pate at home, you can take any liver. But chicken is the easiest to clean from the veins, and its taste is more delicate. If you can experiment with the type of liver, then you can’t exclude it from the recipe by replacing it with a vegetable one. Firstly, otherwise your culinary product will not harden and acquire the required consistency. Secondly, liver pate with oil (vegetable) will seem extremely fatty, which will worsen its taste.

Start of preparation

Carrots and onions give the liver pate the tenderness it needs and eliminate the dryness of the product. If you do without them (which is, in principle, possible), you need to compensate for their absence with a huge amount of butter. This, of course, will not make liver pate (prepared at home) a healthier product. So, cut the carrots finely enough or grate them. Chop the onion as desired. Fry the vegetables in vegetable oil until beautifully golden brown. You can easily determine the desired degree of frying by the fact that a sweetish, slightly caramel aroma begins to emanate from the pan. Both onions and carrots should stop crunching and become much less dense than raw vegetables. They will decrease in volume by almost three times. Now you can lay out the pieces of prepared raw liver, sprinkle salt and pepper on top. If desired, you can add bay leaf. Simmer for seven minutes. During this time, the liver will become quite dry inside. Thanks to the presence of vegetables, it is more difficult to overheat it, but this danger still remains. Remove the pan from the heat and proceed to the next stage of cooking.

Grinding of products for pate and final preparation

The liver should cool well, but remain warm. This is necessary so that the butter melts upon contact with it. Under no circumstances should the liver be hot and scalding - this will absorb more butter and cream, and can also damage the blender. Grind all the ingredients in it or in a meat grinder, cool and serve with white bread.

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.

Homemade liver pate can be used not only to create tasty and satisfying sandwiches, but also as an independent dish. As you know, the presented by-product contains a lot of vitamins and minerals. It should also be noted that liver pate is often included in baby food.

The history of the aromatic dish

We will tell you how to make liver pate below. Now I would like to tell you the history of this unusual dish.

People have been including liver in their diet since ancient times. For example, the preparation of the popular foie gras has its roots in the 15th-16th centuries. To use goose liver to create such dishes, the birds were heavily fattened and at the same time their movement was limited as much as possible. This fact is evidenced by drawings on Egyptian frescoes.

A little later, this tradition continued in Ancient Greece and the Roman Empire. As for France, fatty liver has become a kind of gastronomic and cultural heritage.

Today, almost every housewife knows how to prepare chicken liver pate or beef by-product. It should be noted that in traditional Russian cuisine the following are hidden under such a dish:

Terrine. This name is used to name a dish made from liver, which is first ground into puree and then baked in the oven.
Pathé. This is a similar puree, but without baking. It is processed exclusively on the stove.

Choosing the right by-product

Before preparing liver pate, it should be chosen correctly. After all, if you do not pay special attention to this process, you can purchase a tasteless and stale product, which will not only ruin your dish, but will most likely have a negative impact on your health.

So how should you choose the right offal? We will tell you about this right now.

You only need to purchase fresh liver, because this is one of the most important conditions, which directly affects the taste of the entire dish.
When buying frozen liver, you should definitely consider its expiration date. This is due to the fact that it is quite difficult to determine the degree of freshness of such a product.
To make liver pate that is not only tasty, but also safe for health, we recommend going to the store rather than to the market. As for the latter, you can purchase an offal from it only if you are completely confident in the honesty of the seller.
The color of fresh liver should not be too dark.
The smell of fresh offal is usually sweetish, without mustiness.
To prepare a tender and tasty liver pate, it is recommended to purchase offal from a young animal.

How to process it correctly?

How to make your own tasty and aromatic liver pate? We will present the recipe for this dish below. After all, before you start preparing it, you should carefully process the purchased offal. It doesn’t matter whether you make chicken or beef liver pate.

So, to process this product, you need to rinse it thoroughly under warm water, and then carefully cut off all the veins. If you neglect this procedure, there is a chance that the liver will become very bitter. This is explained by the fact that bile is located in the veins. By the way, they should also be removed very carefully. After all, by damaging the ducts, you can allow bile to enter clean areas of the product, which will undoubtedly spoil it.

Soaking process

Surely each of you has tried chicken or beef liver pate at least once in your life. As a rule, such a product has a delicate consistency, as well as a pleasant aroma and taste. To make a similar dish that can be safely served to guests, experienced chefs recommend pre-soaking it in fresh milk. This procedure is necessary to ensure that chicken or beef liver pate turns out without bitterness. After all, even if you carefully cut off all the veins, this product may still have a not very pleasant taste and smell.

Thus, after processing the meat ingredient, it should be cut into fairly large pieces, placed in an enamel container, and then filled with fresh milk. It is advisable to keep the offal in this state for at least 30 minutes, and possibly longer.

It should be noted that chicken or beef liver pate will turn out to be especially tender and tasty if the main ingredient is processed as we described above. If the offal is not soaked in milk, then most likely your dish will be a little bitter.

Beef liver pate: classic recipe with vegetables

The classic recipe for this dish includes a set of simple and affordable ingredients. It should also be noted that creating such a pate does not require a lot of free time. After all, it is done literally in 50-80 minutes.

So, in order to prepare your own liver pate from beef liver, you should purchase the following set of products in advance:

beef liver as fresh as possible - approximately 500 g;
juicy large carrots - 2 pcs.;
white onions - 2 pcs.;
unsalted butter - about 100 g;
unsalted pork lard - a small piece (optional);
sunflower oil - use at discretion;
sea salt and ground pepper - use to taste.

Ingredient Processing

Beef liver pate, the recipe for which we are considering, is prepared very quickly and quite easily. To make it yourself, the offal must be processed exactly as described above. As for vegetables, they need to be peeled and then chopped quite coarsely. You should also cut the lard into small pieces.

Heat treatment

How to cook beef liver pate? The recipe for this dish recommends using a regular frying pan, into which you should pour sunflower oil and heat it up a little. Next, you need to put the chopped offal into the bowl and fry it a little until a light golden crust appears.

After the liver changes color, you should add carrots and onions to it. All ingredients must be simmered with the lid closed. To prevent them from burning, it is recommended to pour a little water into them and lay out pieces of lard. The components also need to be seasoned with pepper and salt.

Final stage

After the liver and vegetables become completely soft, remove the lard from the frying pan, and cool everything else in cold air. At the same time, the dishes should not contain too much water, otherwise the pate will turn out liquid. If there is still broth left, it is recommended to drain it or evaporate it over high heat.

After all the ingredients have cooled, they need to be whipped using a mixer at high speed. As a result of these actions, you should get a tasty, smooth beef liver pate. The recipe for this dish also recommends using all kinds of spices and seasonings. They are added to the offal before it is directly crushed in a blender.

Serve it right at the table

As you can see, there is nothing easier than making your own beef liver pate. The recipe at home recommends taking any container, greasing its bottom with vegetable oil, and then carefully laying out the finished dish. In this case, it is advisable to compact it. Having closed the container with a lid, it should be kept in the refrigerator for 60 minutes, and then served along with sandwich bread or tartlets.

Cooking a fragrant dish in the oven

Beef liver pate in the oven is no less tasty and aromatic than on the stove. However, it should be noted that this dish takes a little longer to prepare.

So, to make a delicious beef liver pate, the recipe for which involves using the oven, you need to prepare the following products:

Preparation of products

To prepare such a pate, you need to take fresh beef liver, and then carefully process it as described at the very beginning of the article. Next, you need to peel the sweet onions and chop them with a knife. After this, the chopped vegetables must be placed in a quick bowl with butter, add chopped garlic cloves and sauté until soft for about 20 minutes.

While the onions are fried, you should boil the village eggs hard-boiled, immediately cool them in cold water and peel them. After this, you need to put the processed beef liver into the blender bowl and grind it into a homogeneous paste. Next, you need to add boiled chicken eggs, a slice of white bread soaked in heavy cream, and repeat the grinding procedure again.

Having received a fragrant homogeneous gruel, add sautéed onions with garlic, pepper, gin and salt to it. After mixing the ingredients until smooth, you can safely start baking them in the oven.

Heat treatment process

After all the above steps have been completed, you should take a deep baking dish, grease its surface with sunflower oil, and then carefully pour the contents of the blender bowl. Next, the container filled with offal needs to be lowered into an even larger bowl of water, thus organizing a kind of water bath. Both bowls should be placed in an oven heated to 185 degrees. It is recommended to bake beef pate at the specified temperature for 1.6 hours.

How to present it to family members?

After the tasty and aromatic dish has undergone heat treatment (after 1.6 hours), the oven should be turned off and the bowls should be left inside until completely cooled. Next, the containers need to be removed. The container in which the pate is located must be covered with a lid and placed in the refrigerator, where it should be kept overnight. During this time, the beef liver will ripen, becoming more tender, tasty and aromatic. It should be served in small bowls along with thin slices of bread or loaf, as well as tartlets or salty cookies.

Making delicious pate in a slow cooker

Chicken liver pate in a slow cooker is prepared just as easily and simply as on the stove or in the oven. It should be noted that such a dish may include not only vegetables or, for example, eggs, but also other ingredients. By the way, by additionally using various products, you will not only significantly improve the taste of the final dish, but also make it more satisfying.

So, to make your own chicken liver pate at home, you need to prepare the following components:

maximum fresh chicken liver - about 700 g;
white onions - 3 pcs.;
juicy carrots - 2 pcs.;
medium-sized salt - use at discretion;
ground allspice - approximately 1 g;
fresh champignons - approximately 300 g;
aromatic seasonings - use to taste;
heavy cream - about 110 ml;
Sunflower oil - use at discretion.

Ingredient Processing

Chicken liver pate with mushrooms is especially tasty. After all, both presented components have a pronounced aroma and combine perfectly with each other.

So, to prepare such a snack dish, you should take chicken liver, wash it well, and then cut off all unnecessary films and veins. As a rule, such an offal is more tender and almost never tastes bitter compared to beef. But in order to get the most delicious pate, we decided to soak it in milk too. Although this procedure is not at all necessary.

After preparing the liver, you should proceed to processing the mushrooms. They must be washed in warm water and then chopped very finely with a knife. You need to do exactly the same with vegetables. However, it is advisable not to chop the carrots, but only grate them.

Heat treatment of ingredients

To make chicken liver pate tasty and aromatic, all prepared ingredients should be processed separately. First you need to pour sunflower oil into the multicooker bowl, and then put fresh mushrooms there. It is recommended to fry them in baking mode for 25 minutes. In this case, during the first 15 minutes, excess liquid will actively evaporate from the champignons.

After the mushrooms become slightly crispy, they need to be placed on a plate and set aside. Next, place juicy grated carrots and sweet chopped onions in the same bowl. They should be fried until golden brown. If necessary, you also need to add a little oil to the vegetables.

Finally, place the chicken livers in the empty container of the kitchen appliance. After frying in baking mode for ¼ hour, add heavy cream, aromatic seasonings, salt and pepper. In this composition, the ingredients need to be simmered in the appropriate mode for about 20 minutes. As a result of such heat treatment, the offal should become as soft, tender and tasty as possible.

The final stage in creating chicken pate

After all the products have been fried, beat the chicken liver together with heavy cream in a blender bowl. Next you need to add champignons and sautéed vegetables. After mixing the ingredients with a spoon, place them in a greased bowl and refrigerate for several hours. When the mushroom pate has completely hardened, it can be safely served along with bread or tartlets.

Beef pate roll

To surprise your guests with a delicious beef pate roll, you need to purchase the following ingredients in advance:

fresh beef liver - about 600 g;
unsalted butter - approximately 100 g;
heavy cream - ¼ cup;
large white onions - 2 pcs.;
juicy medium carrot - 2 pcs.;
sunflower oil - used for frying;
bay leaf - 4 leaves;
medium-sized salt - 1.4 dessert spoons;
ground pepper - about ½ dessert;
salted butter for filling - approximately 100-150 g.

Cooking process

To obtain not only a tasty, but also a beautiful roll, you must strictly follow all the following recipe requirements.

White onions must be peeled and chopped into cubes.
Heat a small frying pan on the stove with a tablespoon of sunflower oil. Next, fry the processed vegetable in a bowl until transparent over medium heat (about 7-8 minutes).
The carrots need to be peeled, washed, chopped, or better yet grated. It should be noted that this ingredient is not required to be added. But if you use it, your pate will turn out more tender and will have a sweetish taste.
Heat a small frying pan on the stove with a tablespoon of sunflower oil. In a bowl you need to fry the grated vegetable until completely soft (for 10 minutes).
Beef liver should be thoroughly washed, cleaned of various films and ducts, and then cut into slices 1.4-2 centimeters thick.
Heat a large frying pan on the stove with three tablespoons of sunflower oil. In a bowl you need to fry the shredded product until golden brown (for 10-14 minutes). If the frying pan is small, it is recommended to cook the liver in small portions.
After the product is lightly fried, the heat must be reduced to a minimum, add pepper, bay leaves, mix everything thoroughly and simmer covered until completely soft (about 15-18 minutes).
It is highly not recommended to overcook beef liver on the stove. Otherwise, it will become dry, tough and not as tasty as you would like.
To make the finished pate more homogeneous, it is advisable to transform the sautéed onions and carrots into vegetable puree using a blender.
It is also necessary to chop the stewed beef liver. By the way, you can simply pass it through a meat grinder.
Before preparing the pate, the butter should be removed from the refrigerator and left in a warm room. Next, the softened cooking fat must be added to the homogeneous liver mass and blended again using a blender or mixer.
To give the dish a more delicate consistency, it is advisable to add a little heavy cream to the finished mass. However, this procedure is not at all necessary.

Formation process

Once the beef pate is completely cooked, you can put it in a bowl and put it in the refrigerator. But since we decided to make a roll out of it, the kneaded mass must be placed on baking paper, cling film or foil, and then leveled using a spatula, a knife with a blunt end or a regular spoon in the form of a layer 1/2 centimeter thick.

It should be noted that from the presented amount of beef pate you should get a rectangle measuring 35 by 25 centimeters. Next, it must be placed in the freezer and kept there for some time. However, you need to make sure that the pate is only slightly frozen, but not frozen.

While the pate is cooling, you should start processing the filling. To do this, you need to take softened butter and lightly beat it with a blender. It is also recommended to add a small amount of fresh chopped herbs to the cooking oil. Although you can do without it.

After the layer of liver pate has hardened well, its surface must be evenly greased with whipped butter. This procedure must be carried out very quickly, since due to the cold base, the cooking fat will harden quite quickly.

After all these steps, the liver sheet with butter should be wrapped in a roll, while lifting the cling film, foil or baking paper. Next, the finished dish must be placed in the refrigerator for several hours. After the roll has cooled again, you can safely remove it. Before serving, the delicious and tender pate with creamy filling should be cut into thin slices and presented to guests along with bread.

The history of the aromatic dish

We will tell you how to make liver pate below. Now I would like to tell you the history of this unusual dish.

A little later, this tradition continued in Ancient Greece and the Roman Empire. As for France, fatty liver has become a kind of gastronomic and cultural heritage.

Today, almost every housewife knows how to prepare chicken liver pate or beef by-product. It should be noted that in traditional Russian cuisine the following are hidden under such a dish:

Terrine. This name is used to name a dish made from liver, which is first ground into puree and then baked in the oven.
Pathé. This is a similar puree, but without baking. It is processed exclusively on the stove.

Choosing the right by-product

So how should you choose the right offal? We will tell you about this right now.

You only need to purchase fresh liver, because this is one of the most important conditions, which directly affects the taste of the entire dish.
When buying frozen liver, you should definitely consider its expiration date. This is due to the fact that it is quite difficult to determine the degree of freshness of such a product.
To make liver pate that is not only tasty, but also safe for health, we recommend going to the store rather than to the market. As for the latter, you can purchase an offal from it only if you are completely confident in the honesty of the seller.
The color of fresh liver should not be too dark.
The smell of fresh offal is usually sweetish, without mustiness.
To prepare a tender and tasty liver pate, it is recommended to purchase offal from a young animal.

How to process it correctly?

Soaking process

Beef liver pate: classic recipe with vegetables

So, in order to prepare your own liver pate from beef liver, you should purchase the following set of products in advance:

beef liver as fresh as possible - approximately 500 g;
juicy large carrots - 2 pcs.;
white onions - 2 pcs.;
unsalted butter - about 100 g;
unsalted pork lard - a small piece (optional);
sunflower oil - use at discretion;
sea salt and ground pepper - use to taste.

Ingredient Processing

Heat treatment

Final stage

Serve it right at the table

Cooking a fragrant dish in the oven

Beef liver pate in the oven is no less tasty and aromatic than on the stove. However, it should be noted that this dish takes a little longer to prepare.

So, to make a delicious beef liver pate, the recipe for which involves using the oven, you need to prepare the following products:

Preparation of products

Having received a fragrant homogeneous gruel, add sautéed onions with garlic, pepper, gin and salt to it. After mixing the ingredients until smooth, you can safely start baking them in the oven.

Heat treatment process

How to present it to family members?

Making delicious pate in a slow cooker

So, to make your own chicken liver pate at home, you need to prepare the following components:

maximum fresh chicken liver - about 700 g;
white onions - 3 pcs.;
juicy carrots - 2 pcs.;
medium-sized salt - use at discretion;
ground allspice - approximately 1 g;
fresh champignons - approximately 300 g;
aromatic seasonings - use to taste;
heavy cream - about 110 ml;
Sunflower oil - use at discretion.

Ingredient Processing

Chicken liver pate with mushrooms is especially tasty. After all, both presented components have a pronounced aroma and combine perfectly with each other.

Heat treatment of ingredients

The final stage in creating chicken pate

Beef pate roll

To surprise your guests with a delicious beef pate roll, you need to purchase the following ingredients in advance:

fresh beef liver - about 600 g;
unsalted butter - approximately 100 g;
heavy cream - ¼ cup;
large white onions - 2 pcs.;
juicy medium carrot - 2 pcs.;
sunflower oil - used for frying;
bay leaf - 4 leaves;
medium-sized salt - 1.4 dessert spoons;
ground pepper - about ½ dessert;
salted butter for filling - approximately 100-150 g.

Cooking process

To obtain not only a tasty, but also a beautiful roll, you must strictly follow all the following recipe requirements.

White onions must be peeled and chopped into cubes.
Heat a small frying pan on the stove with a tablespoon of sunflower oil. Next, fry the processed vegetable in a bowl until transparent over medium heat (about 7-8 minutes).
The carrots need to be peeled, washed, chopped, or better yet grated. It should be noted that this ingredient is not required to be added. But if you use it, your pate will turn out more tender and will have a sweetish taste.
Heat a small frying pan on the stove with a tablespoon of sunflower oil. In a bowl you need to fry the grated vegetable until completely soft (for 10 minutes).
Beef liver should be thoroughly washed, cleaned of various films and ducts, and then cut into slices 1.4-2 centimeters thick.
Heat a large frying pan on the stove with three tablespoons of sunflower oil. In a bowl you need to fry the shredded product until golden brown (for 10-14 minutes). If the frying pan is small, it is recommended to cook the liver in small portions.
After the product is lightly fried, the heat must be reduced to a minimum, add pepper, bay leaves, mix everything thoroughly and simmer covered until completely soft (about 15-18 minutes).
It is highly not recommended to overcook beef liver on the stove. Otherwise, it will become dry, tough and not as tasty as you would like.
To make the finished pate more homogeneous, it is advisable to transform the sautéed onions and carrots into vegetable puree using a blender.
It is also necessary to chop the stewed beef liver. By the way, you can simply pass it through a meat grinder.
Before preparing the pate, the butter should be removed from the refrigerator and left in a warm room. Next, the softened cooking fat must be added to the homogeneous liver mass and blended again using a blender or mixer.
To give the dish a more delicate consistency, it is advisable to add a little heavy cream to the finished mass. However, this procedure is not at all necessary.