Beef liver pate recipe. Video
Beef liver is a tasty and healthy by-product. However, there are people who simply cannot stand stewed or fried liver, but they adore various pates. For such fastidious, as well as for gourmets who love beef liver dishes, there are a huge number of liver pate recipes.
Homemade beef liver pate: video recipe
The dietary product, beef liver, has a fairly low calorie content. This means that it is simply irreplaceable in nutritional therapy or at the time of temporary food restrictions. The liver contains vitamins, trace elements, amino acids, which are necessary to maintain normal human life. Only 100 g of boiled beef liver contains the daily norm of vitamins A, C, B, E, K, PP, D, as well as iron, zinc, chromium. The main plus of the liver is that all these nutrients are contained in an easily digestible form.
The easiest way to diversify your diet is to make liver pate. This is also a fairly quick dish. To make beef liver pate you will need: – 700 g of liver; – 200 g of lard; – 3-4 pcs. onions; – 3-4 pcs. carrots; – 2 cloves of garlic; – 4-5 pcs. bay leaf; – 6-7 pcs. black peppercorns; – 100 g of butter; – salt to taste.
Sometimes, in addition, original seasonings such as marjoram or nutmeg are used, which give the pate an original and fresh taste, filling it with unusual and unforgettable aromas.
To begin with, take care of the liver, rinse it well of blood, clean it from various veins and films. Cut it into large pieces and put it in a saucepan, add bacon, onion, garlic, carrot, lavrushka, pepper to it. Fill everything with water and cook for an hour. Then cool and twist all the ingredients through a meat grinder a couple of times so that the consistency of your future pate becomes softer and more uniform. Alternatively, you can use a blender.
Soften the butter by taking it out of the refrigerator beforehand and add it to the pate. Be sure to stir so that the mass is homogeneous. The lumps of butter that appear in the pate are not the best option for a tasty dish. It remains only to put the pate in a container, chill in the refrigerator and use for spreading on sandwiches.
Also, the pate can be prepared by frying the liver rather than boiling it. To do this, you will need: – 0,5 kg of beef liver; – 200 g butter; – 1-2 pcs. Luke; – salt, pepper to taste; – vegetable oil – 2 tbsp. l.
Rinse the liver, separate from the veins and film, cut into pieces and put in a frying pan to fry. Chop the onion into half rings to it. Salt and pepper everything and fry until tender. Pass the cooked liver through a meat grinder or grind with a blender. Add softened butter during cooking. The pate is ready.
It is often said that the liver may not be separated from the membranes. In fact, it is better to clean the offal thoroughly. After all, films and veins may not grind and remain whole pieces.
Things to Consider When Eating Pate
If the pate is prepared for a person suffering from diseases of the digestive tract, or for someone who maintains a strict diet, you should not add oil to it, as this makes the product noticeably fatter for the body.
In addition, sometimes pate is not prepared by boiling or roasting, but by baking. So more nutrients and vitamins are stored in it. In addition, it is baking that gives the product a special interesting taste, which real gourmets will surely appreciate.