Beef liver pate

6 servings
2 hours 40 min yours 1 hour 50 min

Whether you serve beef liver pate as a roll snack or use it for sandwiches, it's delicious anyway!

Peel and chop the onions.

Heat 1 tbsp. spoonful of vegetable oil. Fry the onions in vegetable oil until transparent over medium heat (7-8 minutes). It is better to underfeed the onion a little than to overfill it.

If you add carrots to the liver pate (beef or chicken), it will give the pate a tender, sweet taste. Peel, wash, grate or grate the carrots

Heat 3 tbsp. spoons of vegetable oil. Fry the carrots in vegetable oil until soft over a 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 each slice can be cut into pieces with a side of 3-4 cm.

Heat 3 tbsp. spoons of vegetable oil. Fry the liver over a high heat for 7-10 minutes. If the pan is small, it is better to fry the liver in portions.

When the liver is fried, reduce the heat, add salt, pepper, bay leaf, mix and simmer under the lid until soft 15-20 minutes).

In no case overexposure of the liver on fire, otherwise it will become dry and tough.

To make the pate more uniform, carrots can be puffed with a blender. Then you need to pass the finished liver, onions and carrots (if using) through the meat grinder.

Add the softened butter to the liver mass and beat with a blender or mixer.

To make the pate more delicate, you can add a little cream and beat the mass again with a blender.

The finished beef liver pate can be formed as a sausage and wrapped in cling film. Such a sausage can be prepared with oil. 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 frozen cubes of oil, form a sausage and wrap in film.

The pate looks very beautiful in the form of a roll of butter. Put the prepared pate on parchment paper (foil or cling film can also be used) and level with a layer of 0. 5 cm. The given amount of products will make a rectangle 35 25 cm. Place in the freezer so that the pate freezes, but not freeze it (for about 30 minutes). If the freezer is small, you can cut the sheet with the pate into two parts. Get the oil out of the refrigerator.

Place the 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 freezes quickly. It is convenient to spread oil on the pate with a knife. , leave for a short while so that the pate becomes softer and more plastic.

Then roll up the beef liver pate with a roll, wrap in film and place in the refrigerator.

Cut the beef liver pate into slices and serve.