Beef Liver Pate
by Editorial Staff
Whether serving beef liver pâté as an appetizer in the form of a roll or using it for sandwiches, it is delicious anyway!
Cook: 2 hours 40 mins
Servings: 6
Ingredients
- Beef liver – 600 g
- or chicken liver – 600 g
- Butter – 100 g
- Cream (optional) – 0.25 cups
- Bulb onions, large – 1-2 pcs.
- Medium carrots (optional) – 1-2 pcs.
- Vegetable oil for frying –
- Bay leaf – 4 pcs.
- Salt – 1.5 teaspoon
- Pepper – 0.5 teaspoon
- Butter for roll (optional) – 100-150 g
Directions
- Prepare the ingredients for making beef liver pate. Remove oil from refrigerator.
- Peel and chop the onion.
- Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil. Fry the onions in vegetable oil until transparent over medium heat (7-8 minutes). It is better to undercook the onion a little than to overcook it.
- If you add carrots to the liver pate (beef or chicken), this will add a delicate sweetish flavor to the pate. Peel, wash, chop or grate carrots
- Heat 3 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the carrots in vegetable oil until soft over medium heat (10 minutes).
- Rinse the liver, clean from films and bile ducts, cut. 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 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the liver over high heat for 7-10 minutes. If the pan is small, it is best to fry the liver in portions
- When the liver is fried, reduce the heat, add salt, pepper, bay leaf, stir and simmer under the lid until soft for 15-20 minutes).
- In no case should the liver be overexposed on fire, otherwise it will become dry and tough.
- To make the pate more uniform, you can puree the carrots with a blender. Then you need to mince the finished liver, onions and carrots (if using).
- Add the 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 with a blender.
- The finished beef liver pate can be shaped into a sausage and wrapped in plastic wrap. This sausage can be made with butter. To do this, cut 50-100 g of chilled butter into small cubes (up to 1 cm in size) and place them in the freezer. Mix the pate with the frozen butter cubes, form a sausage and wrap in plastic.
- The pate looks very nice in the form of a roll with butter. Put the prepared pate on parchment paper (you can also use foil or cling film) and smooth it with a layer of 0.5 cm.Of the
given amount of products, a rectangle of 35 by 25 cm will turn out.Place in the freezer so that the pate is frozen, but do not freeze it (about 30 minutes). If the freezer is small, you can cut the pate in half. Remove oil from refrigerator. - Spread softened butter (100-150 g) evenly on a layer of pate. This must be done very quickly, since the pate is very cold and the oil hardens quickly. It is convenient to spread butter on the pate with a knife. eave for a while, so that the pate becomes softer and more plastic.
- Then roll the beef liver pate into a roll, wrap in plastic and place in the refrigerator.
- Cut the beef liver pate into slices and serve.
Bon appetit!
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