Cook the beef liver for the pate for 15 minutes.
How to make beef liver pate
Products
Beef liver – 550 grams
Carrots – 2 medium
Onions – 1 head
Butter – 250 grams
Salt, pepper – to taste
How to make beef liver pate
1. Prepare vegetables for cooking. Wash and peel onions and carrots.
2. Finely chop the onion and fry until golden brown, boil the carrots.
3. Thoroughly rinse the beef liver, put it to cook on the carrots for 15 minutes.
4. Check the readiness of the meat and cool it along with the vegetables.
5. Grind the cooled liver in a meat grinder. Add fried onions, 150 grams of butter and ground pepper to taste into the liver puree. In order for the pate to become tender and resemble a souffle, scroll the resulting mass at least 2 times and then beat with a blender or fork.
6. Ready-made pate can be stuffed with eggs or served with sandwiches.
7. To prepare a traditional pâté roll, spread the beaten mass on cling film or foil in an even thick layer.
8. The remaining 100 grams of butter should be kept at room temperature until softened. Then thinly spread a little over the entire layer of the pate.
9. Gently holding the paste by the edges of the foil or foil, fold it into a roll. Fold the edge of the pâté inward. It is important not to let the foil or film get inside the roll, so that you can then roll it again. Continue until the whole sheet of pate is rolled into a roll.
10. Leave the roll in film or foil, level the roll with your hands, shape into a sausage and leave in film or foil to preserve tenderness until serving.
Delicious facts
– The calorie content of liver pâté is 177 kcal per 100 grams of product. – The substance heparin contained in the liver prevents myocardial infarction, and vitamin A heals urolithiasis.
– Just one serving of liver dish contains a day or more of vitamins and amino acids.
– Liver pate is stored in the refrigerator for no more than 3 days. It is not recommended to store it in the freezer to preserve its tenderness and taste.
– If you soak the liver for 10 minutes by changing the water before boiling, bitterness and blood will leave the meat.
– The cost of products for making liver pate according to our recipe is from 300 rubles. (on average in Moscow as of June 2020).
– The readiness of the liver during cooking is determined by piercing with a knife. If blood does not come out of the liver, the meat is ready.
– For piquancy in taste when making beef liver pate, the addition of walnuts or mushrooms is allowed.
– When choosing a liver, it is important to pay attention to its color and smell. The correct color of the product ranges from dark red to brown and has a rich, even shade. The smell should not be embarrassing, and the cut of the liver should be rough to the touch.
– Freshly baked bread or toast is ideal for liver pate.