Beef liver pate. Recipe on how to cook step by step with photos

Homemade beef liver pate is almost always “prescribed” in my freezer.
It stores well and is used as needed. With the help of simple manipulations, the pate turns from an unassuming sandwich “spread” into a real delicacy. One has only to add a little cognac, nutmeg, pistachios to it and it will sparkle with new rich shades of taste and aroma. In a crisis, you need to eat sparingly and... tasty! Down with fua gras and jamón at exorbitant prices! Give me homemade ham and homemade beef liver pate! I am completely partial to pates. Homemade chicken liver pate, pork liver pate, beef liver pate, oven-baked rabbit pate - this is not a complete list of our “specialties”. This is not to say that you can eat liver pate often - this dish is quite high in calories. For those who are on a diet and watching their weight, but do not want to deny themselves the pleasure of eating a canapé or toast with something tasty, I have a recipe for dietary beef liver pate. Let's start, perhaps, in order.

Benefits of beef liver pate

Beef liver pate should be added to the daily menu, taking into account the following beneficial properties:

• Beef liver is not only an essential product rich in protein, but also a source of folic acid and iron.
• Liver by-products are recommended by nutritionists in the daily diet as a light snack that does not burden the stomach with work.
• For pregnant women and young children, protein from the liver will be an excellent alternative to protein from meat, which takes a long time to digest and sometimes provokes allergic attacks.
• The low calorie content of liver pates is suitable for nutrition for athletes and people in the postoperative period.

Liver pate
The table shows the nutritional value of raw beef liver and the amount of beneficial nutrients per 100 g relative to the generally accepted daily value of 2100 kcal.

Nutritionists recommend paying attention to offal because of the large amount of selenium, calcium and magnesium they contain. They have a beneficial effect on the functioning of the stomach, help cope with diseases, activating the body's protective functions. Calcium, potassium and copper are involved in hematopoiesis processes.

The lack of hemoglobin during pregnancy and after childbirth can be easily compensated if you eat about 100 g of liver in any form every day.

Among the useful qualities, we can also note some minor disadvantages in the cooking technology:

• Excess fat in the finished product increases the amount of cholesterol.
• Elderly people are not recommended to consume pate in large portions daily: this can cause problems with the liver and negatively affect the functioning of the gastrointestinal tract.

How to cook in a slow cooker

Beef liver pate can also be prepared in a slow cooker.

Required Products:

• 200 grams of cream;
• 500 grams of liver;
• one onion;
• small package of butter;
• salt and black pepper.

Cooking process:

1. In a multicooker cup you need to put about half a package of oil, then diced onion and fry it for about 15 minutes without closing the lid. The general cooking mode should be “Baking”, and the time should be 40 minutes.
2. While the onion is cooking, prepare the liver: wash it, chop it and add it to the bowl. Cook everything together for another 15 minutes.
3. We also pour cream and spices here. Keep it on for another 10 minutes.
4. All that is left is to grind the products through a meat grinder or food processor, mix with the oil that is left and put it in the refrigerator.

Cooking secrets

Beef liver pate will turn out to be a tender and tasty dish that everyone at home will appreciate if you know the secrets of cooking.

Before preparing the liver, you need to not only wash it, but carefully examine it in cross-section under bright light. Traces of bile and large blood clots may remain in the ducts, which will spoil the taste of the finished product. Now about the cooking secrets that will make the dish not only tasty, but also help preserve its beneficial properties.

Liver pate recipe

• The best pieces are those from the edge. They are the most tender, cook faster, and are perfect for frying in a pan.
• Externally, the liver should be red-brown in color, elastic to the touch, without depressions or convex lumps.
• Don't forget to remove the films before cooking. This point can be neglected, but the liver will be hard after boiling or frying.
• Cold water with soda or milk will help remove the specific smell and make the beef liver softer.
• Liver pates are best eaten cold. There will be enough fat from the beef liver to keep it from completely congealing.
• Fragrant spices, garlic and onions best complement the taste of the finished product.
• If you boil the liver for 7-8 minutes in salted water, it will become softer for frying and the cooking time will be halved.

Beef liver pate is not only a wonderful appetizer on soft bread. A roll cut into appetizing slices with sprigs of herbs and a thin pattern of butter will be the main dish on the holiday table. It is served in most European countries with wine as a separate dish.

The pate can be eaten not only in the form of a roll, but also prepared for the winter by canning the finished product, richly flavored with lard, in jars. There is even a special diet based on light pate and vegetables, which, thanks to a balanced diet and low calorie content, helps you lose up to 5 kg per week.

Description of preparation:

Liver pate is a very tasty and versatile dish.
The pate is perfect for creating various sandwiches and for stuffing various products. The pate can be used both on ordinary days and for preparing dishes for the festive table. Let's not be lazy and prepare a delicious and light dietary beef liver pate. A little effort, but the result will be excellent! Main ingredient: Meat / Vegetables / Fruits / By-products / Liver / Dairy products Dish: Snacks / Pates Diet: Diet food

Dietary beef liver pate

You will need:

• beef liver - 0.5 kg;
• milk - 0.7 l;
• carrots - 0.120 kg;
• onions - 0.300 kg;
• butter 82% - 0.120 kg;
• vegetable oil - 0.06 kg;
• nutmeg - 1 g;
• ground cloves - 1 g;
• bay leaf - 2 pcs.;
• salt - 5 g.

Diet pate
Preparation:

1. Before you start preparing the dish, you need to take the liver, wash it well and soak in milk. Place the container in a cool place for 6 hours.
2. Take out the soaked liver, put it in a deep saucepan, add spices and add water so that it covers all the pieces. Leave over high heat for 25 minutes, checking periodically to ensure the water does not boil away.
3. After boiling, foam will begin to appear; it must be carefully removed, closed with a lid, and left to simmer for another 15 minutes. During cooking, check that there is enough water and remove foam if it appears.
4. Pour chopped onions and carrots into a heated frying pan, pour in oil and, without reducing the heat, fry for 6 minutes until light golden brown.
5. Transfer the boiled liver into a container for an immersion blender, add the fried vegetables there and grind everything.
6. Before placing the finished dish in the refrigerator, add warm butter to soften the pate.

Homemade beef liver pate

By preparing beef liver pate with milk and cream, you can remove the unpleasant bitterness from the dish. Also, the aroma of such a snack becomes more refined, and the consistency turns into a delicate, thick and smooth mass, which is very convenient to spread on bread or toast. The proposed recipe will help you quickly and easily prepare a nutritious snack right in your kitchen.

Ingredients:

• Beef liver – 600-700 g.
• Carrots – 130 g.
• Onions – 130 g.
• Butter – 50 g.
• Milk – 300 ml.
• Cream – 250 ml.
• Vegetable oil – 75 g.
• Ground black pepper - to taste.
• Salt – 10 g or to taste.

Cooking method:

1. We clean the required amount of beef liver from the film and veins and cut it into small pieces.
2. Pour milk into a deep, clean container, immerse the chopped pieces in it and soak for about 30 minutes.
3. While the beef liver gets rid of the unpleasant bitterness, peel the onion and chop it.
4. Heat a frying pan, pour oil and pour chopped onion into it.
5. When the onion becomes transparent, add butter to it.
6. Peel and wash the carrots, pass them through a coarse grater and add them to the frying pan with the onions. Mix the ingredients and fry a little over low heat.
7. After 30 minutes, add pieces of liver, pepper, salt and mix everything thoroughly. We are waiting for the products to fry a little.
8. Add the required amount of milk and cream. Simmer until the liver is cooked. To check that the offal is ready, we pierce it with a knife. If there is no more blood, then remove it from the stove.
9. We wait for the vegetables and liver to cool and grind them using a fine mesh meat grinder, blender or food processor. The resulting mass must be homogeneous.
10. Transfer the pate to a storage container and put it in the refrigerator for a couple of hours.

Serve the finished appetizer chilled. If desired, you can sprinkle a little fresh chopped herbs. This pate is an excellent filling for pancakes. Eat with pleasure and appetite!

Classic beef liver pate

You will need:

• beef liver - 450 g;
• pork pulp -150 g;
• milk - 80 g;
• onion - 80 g;
• butter 72% - 130 g;
• pork lard - 125 g;
• carrots - 100 g;
• ground cloves - 1.5 g;
• chicken egg - 1 pc.

Classic recipe
Preparation:

1. Cut the pulp into pieces, chop the carrots and onions into thin strips.
2. Heat a deep frying pan or roasting pan and pour in the meat. Fry until golden brown in lard.
3. 25 minutes after the start of frying, add chopped carrots and onions, lightly salt and add spices.
4. After the meat is fried, add milk and simmer over low heat for 45-50 minutes.
5. Place the liver into the stewed pulp and leave to simmer over low heat for 20 minutes.
6. Set the pan aside and let the ingredients cool.
7. Using a food processor or meat grinder, make a homogeneous pate, mix with butter at the end. This will make the consistency softer; garnish the finished dish with grated boiled egg.

Beef liver pate recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beef liver pate”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Beef liver pate is 323.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Baked beef liver pate

You will need:

• beef liver - 340 g;
• milk - 450 ml;
• butter 82% - 50 g;
• vegetable oil - 80 g;
• premium flour - 75 g;
• chicken egg yolk - 3 pcs.;
• onion - 80 g;
• dried garlic - 10 g;
• nutmeg - 1.5 g;
• cognac - 75 ml;
• salt - 3 g;
• garlic pepper - 3 g.

Liver pate can be baked in the oven
. Preparation:

1. Rinse the liver, inspect thoroughly to ensure there are no defects, cut into medium-sized cubes. Pour in 250 ml of milk and leave to soak for 2 hours.
2. Chop the onion into thin half rings and fry for 10 minutes in a frying pan with vegetable oil.
3. When a golden crust appears on it, pour in cognac. Evaporate it over low heat for about 5-7 minutes.
4. Remove the liver, wipe with a paper towel and place in a blender bowl, grind thoroughly once.
5. Then pour in the onion, spices, yolks, 200 ml of milk and beat the mixture again.
6. Now you need to select small baking containers so that you can pour water inside one large one and place 2-3 small ones with pate.
7. Place the pate mixture in containers, pour 2/3 of the water into a large mold and carefully place the liquid ingredients inside the mold.
8. Place the containers in an oven preheated to 180°C and leave to bake for 80-90 minutes. After 50 minutes, check the pate for readiness; in small forms it can cook faster.
9. Add a teaspoon of butter on top of each serving for a nice, shiny crust.

Pate with boiled beef liver

The cooking options vary from recipe to recipe. The liver can be fried or boiled, and this method ultimately makes the pate less high in calories and more healthy.

Required Products:

• half a kilogram of liver;
• two carrots;
• 150 grams of butter;
• one onion;
• spices.

Cooking process:

1. To begin, cut the liver into pieces and cover with water. Let it sit for a couple of hours. This way the dish will turn out more tender and will not be bitter.
2. Place the carrots in the pan to cook, and after a while add the liver. At this stage, nothing should be salted, otherwise the product will become hard.
3. While these ingredients are boiling, prepare the onion: chop it and fry in a frying pan with a little oil.
4. Now all the products need to be passed through a blender until pureed. This can also be done using a meat grinder, but then it is best to skip it twice, then the dish will turn out soft and airy. Now you can add the butter, mix well, add salt and pepper.
5. Place in the refrigerator for a while to harden.

Liver pate with cognac

You will need:

• beef liver - 1 kg;
• cream 33% - 100 g;
• sweet cream butter 82% - 230 g;
• onion - 130 g;
• cognac - 150 g;
• carrots - 120 g;
• greens - 15 g;
• garlic - 80 g;
• vegetable oil - 55 g;
• dried greens - 5 g;
• garlic pepper - 1.5 g;
• thyme - 1.5 g;
• salt - 3.5 g.

Cognac gives the pate an unusual taste
. Preparation:

1. Rinse the liver thoroughly to remove any remaining bile under running water, remove the film and cut into large pieces.
2. Heat a frying pan, pour all the frying oil onto it, fry the liver pieces for 5-7 minutes and place them separately on a plate.
3. Place finely chopped vegetables in a frying pan with the remaining oil and fry for about 5 minutes. Then add spices, herbs, and cognac.
4. Stir vegetables with spices until the cognac evaporates.
5. Then add the liver to the vegetables with cognac and fry it for another 15-20 minutes until it is completely ready and saturated with the pleasant aroma of cognac.
6. At the end, add the cream, set everything aside, and let the ingredients cool for about 30 minutes.
7. Grind the butter until white, add all the ingredients from the frying pan to it and beat the mixture until it is free of lumps.
8. Fold the pate into the mold, place the mold in the oven and turn the temperature to 175 °C. Bake the finished pate for 15 minutes until an appetizing crust appears.

With prunes

You can diversify the taste of this dish with the help of dried fruits, such as prunes.

Required Products:

• about 10 prunes;
• half a kilogram of liver;
• a few tablespoons of olive oil;
• salt, a little butter and cream.

Cooking process:

1. Wash the prunes well and let them dry.
2. While it's drying, work on the liver. Wash it, remove all excess, cut into pieces and fry in olive oil for about five minutes. At this stage you need to add a piece of butter with cream. To make the liver even softer, cover the pan with a lid and cook it over low heat for about 15 minutes, remembering to add salt.
3. Grind the prunes and liver in a food processor, transfer to a container and place in the refrigerator to cool.

How to cook pate in a slow cooker

You will need:

• beef liver - 450 g;
• coriander - 2g;
• cloves - 1.3 g;
• onion - 50 g;
• pepper mixture - 3 g;
• carrots - 65 g;
• rendered lard - 25 g;
• milk - 130 ml;
• sweet cream butter 82% - 85 g.

Preparation:

1. Turn on the multicooker in the “Multi-cook” mode and set it to 120°C, pour in the fat and add the vegetables cut into strips.
2. Wash the liver, wipe dry with paper towels, cut into strips and place in a bowl.
3. Switch the multicooker to the “Stew” mode. Pour milk into the multicooker, season with all the spices, and simmer for another 25 minutes.
4. Place all ingredients in an immersion blender container and blend at low speed until smooth.
5. Mix all ingredients and leave in a cool place overnight.
6. Serve the pate cold.

Recipe for pate with prunes

Required:

• beef liver - 330 g;
• onion - 85 g;
• sweet cream butter 82% - 75 g;
• prunes - 5 pcs.;
• lard - 25 g;
• dry wine - 45 g;
• cloves - 1.5 g;
• nutmeg - 1.2 g;
• thyme, thyme - 2 g each;
• salt - 2 g.

Prunes go well with liver pate
. Preparation:

1. Add all the spices to the hot fat and fry a little so that the oil becomes saturated with aroma.
2. Remove large particles of spices and add coarsely chopped onion, fry for about 3 minutes.
3. Add liver, cut into pieces, to the half-finished onion and fry for 15 minutes.
4. Add prunes, cut into thin strips, pour in the wine, add a little salt to everything, stir and simmer for 25 minutes so that the aroma of the wine permeates the ingredients.
5. Transfer all products into a large container and cool.
6. Add butter and whip up a fluffy pate.
7. If desired, you can decorate everything with herbs and cool.

How to make pate in the form of a roll

Required:

• beef liver - 650 g;
• coriander - 1 g;
• butter - 250 g;
• dried aromatic herbs - 4 g;
• olive oil - 45 g;
• onion - 80 g;
• mixture of dry herbs - 2.5 g;
• carrots - 100 g;
• garlic pepper - 3 g;
• bay leaf - 2 pcs.

The pate makes very tasty and beautiful rolls
. Preparation:

1. Rinse the liver with cool running water and cut into small pieces.
2. Fry finely chopped onion in half the vegetable oil for 3 minutes. Then send carrots there, cut into thin strips for 4 minutes.
3. Pour the remaining frying oil into a large roasting pan and fry the liver slices for 15 minutes.
4. Add spices and bay leaves to the liver and simmer over low heat for about 15-20 minutes.
5. Remove the roasting pan from the heat, pour everything onto a plate and let cool.
6. Transfer all ingredients to a blender and beat the fluffy, thick mass twice.
7. Place a silicone mat on the table and cover it with film.
8. Spread the mixture evenly over the entire film and let it harden a little.
9. Grease the frozen mass evenly with butter.
10. Starting from the nearest edge, begin to roll the roll.
11. Press the finished product well with your hands on all sides.
12. Remove after 4-6 hours, transfer to a plate and serve.

In the form of a roll

An option when you need a beautiful and neat presentation. You can use any pate recipe, classic, with dried fruits or butter.

The main thing is that after all the ingredients are ground in a blender, you need to use cling film. Spread it on the surface, place the resulting mass on top in an even layer and roll into a sausage. Tie the edges and put the pate in the refrigerator overnight. After 7-10 hours, it can be freed from cling film and cut into portions.

Pate with boiled beef liver

You will need:

• beef liver - 680 g;
• salted butter 72% - 160 g;
• carrots - 180 g;
• dried garlic - 40 g;
• allspice peas - 5g;
• garlic pepper - 2 g;
• onions - 80 g.

The pate is prepared from boiled liver
. Preparation:

1. Pour 2.3 liters of water into a deep roasting pan and add well-washed beef liver, cut into medium pieces.
2. Peel the carrots, place on the liver over medium heat and cook for 25 minutes.
3. Chop the onion into thin strips and lightly fry for 4 minutes.
4. Remove the liver and carrots, place in a bowl and leave to cool.
5. Blend the ingredients with a blender twice.
6. Place in pan and refrigerate for 3 hours.

Pate with boiled beef liver

We will need:

• beef liver – 600 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• butter – 120 g;
• salt - to taste;
• ground black pepper - to taste.
• Finely chop the onion.

How to cook:

1. Place a small piece of butter in a frying pan, melt and sauté the onion in it.
2. Pour 1-1.5 liters of water into a saucepan and bring to a boil. Add some salt. Dip the carrots into it and cook for 10 minutes.
3. Cut the prepared beef liver into large pieces and place in water with carrots. Cook for 15 minutes, skimming off the foam.
4. Without removing from the broth, cool the carrots and liver.
5. When all the ingredients have cooled, mince them twice, adding the remaining butter.
6. Transfer the mixture to a blender and beat thoroughly.
7. Store the finished pate in a glass resealable jar in the refrigerator.

With added mushrooms

You will need:

• beef liver - 750 g;
• medium champignons - 220 g;
• sweet cream butter 82% - 120 g;
• onion - 90 g;
• vegetable oil - 60 g;
• mixture of herbs - 7 g;
• garlic pepper - 2 g;
• carrots - 90 g;
• fresh greens - 40 g.

Pate with mushrooms
Preparation:

1. Pour aromatic sunflower oil into a frying pan, add chopped onions, grated carrots and fry over high heat for 3 minutes.
2. Wash the champignons thoroughly, cut into slices and add to the vegetables.
3. Rinse the liver with cool running water, cut into thin strips, and place in a roasting pan. Fry over high heat for 25 minutes.
4. Using a food processor, pulse all ingredients except mushrooms once.
5. Add the oil to the ground liver with vegetables and grind everything until plastic.
6. Add pieces of fried mushrooms. Leave the pate in the cold for 7 hours.

Beef liver pate with carrots

You will need:

• beef liver - 450 g;
• pepper mixture - 1 g;
• salted butter - 70 g;
• carrots 250 g;
• coriander - 2 g;
• onions - 200 g;
• ground cloves - 1g;
• olive oil - 45 g;
• mixture of fragrant herbs - 5 g.

Pate with carrots
Preparation:

1. Peel the carrots, cut into thin half rings, chop the onion into strips.
2. Pour half the olive oil into a roasting pan and heat well. Add chopped vegetables, season with spices and fry for about 4 minutes.
3. Transfer the liver, cut into small slices, to another frying pan. Fry until crusty for 20 minutes, stirring constantly so that all sides are evenly cooked.
4. Grind the finished liver in a food processor once. Add the rest of the beef pate ingredients and grind everything again.
5. Fold the mixture into molds and place everything in a cool place for 4-5 hours.

How to make liver pate from beef liver at home

Ingredients:

• Beef liver500 gr.
• Butter 50 gr.
• Onion 1 pc.
• Carrots 1 pc.
• Vegetable oil (refined) for frying 6 tbsp. l.
• Table salt to taste
• Ground black pepper to taste

If the liver has been frozen, it must be removed from the refrigerator to defrost. Make sure you have vegetable oil, butter, vegetables and spices from the list above.

Preparing the liver. This is the most time-consuming item. The liver must be washed thoroughly. Remove the top protective film and ducts. If you don't do this. They will add bitterness and ruin the taste of the dish.

Cut the liver into 1 cm thick pieces.

Pour 2-3 tbsp into the pan. l. vegetable oil, heat well.

Place the liver pieces and fry until done. When cooking, you need to stir so that the roasting is even and nothing burns.

Season with salt, pepper, bay leaf.

Cover with a lid and simmer over low heat for 15-20 minutes.

Prepare vegetables. Peel and wash the onions and carrots.

Chop the onion into small cubes.

Grate the carrots or chop into strips.

In a separate frying pan, fry vegetables in vegetable oil until soft.

Place the fried liver, vegetables and butter in a blender and grind. If you don't have a blender, you can put all the ingredients through a meat grinder. Season with spices to taste. If the resulting mass seems dry, then at this stage you can add a little vegetable or olive oil.

Mix.

Our liver pate is ready. All that remains is to transfer it onto foil in the form of an oblong slide.

Then carefully roll the foil and form a sausage. Place in the refrigerator for 5 hours or overnight.

Take out the foil and cut into small pieces like sausage.

To serve, spread on a piece of bread, toast or toast. You can first rub a piece of bread with garlic and put parsley leaves on top of the sandwich. Onion feathers or boiled egg slices.

Those who like a spectacular presentation can make the pate in the form of a roll. To do this, do not add oil when chopping products. You need to take it out first so that the butter softens on the table. When the liver and vegetables are chopped and seasoned with spices, they need to be spread out in an even layer on cling film and refrigerated for 30 minutes. To ensure that the layer holds its shape well, it is recommended to place a cutting board under the bottom. After half an hour, carefully remove the workpiece and smooth out a layer of soft butter on top of the pate layer using a large knife or spatula.

Roll up the roll. Wrap in film and place in the refrigerator. When serving, cut into slices.

Liver pate is prepared simply and quickly, and eaten even faster.

Beef liver pate for the winter in jars

You will need:

• beef liver - 2 kg;
• pork lard - 250 g;
• dry herbs - 2g;
• onion - 90 g;
• fresh greens - 10 g;
• nutmeg - 2 g;
• ground cloves - 0.5 g;
• coriander - 1g;
• garlic pepper - 1 g;
• salt - 2 g;
• mixture of dry herbs - 3 g.

The pate can be preserved for the winter
. Preparation:

1. Before you start cooking, you need to wash the liver, cut it into thin slices, and carefully inspect it so that there are no remaining bile. Soak in 3 liters of cold water.
2. After 4.5 hours, drain it and remove the remaining water with a paper napkin.
3. In hot lard, thoroughly fry the pieces of liver until dark brown.
4. Chop the onion into thin strips and lightly fry over high heat for 2 minutes.
5. Grind the liver in a meat grinder. Add onion, spices to it and grind everything again.
6. Pour hot pate into sterilized jars in portions, not reaching 2 cm from the edges.
7. Cover the jars with lids and sterilize for 1.5 hours.
8. Roll up the jars and cool them in the cold.

Beef liver pate with butter and lard

You will need:

• beef liver - 650 g;
• pork fat - 160 g;
• mixture of dry herbs - 5 g;
• carrots - 50 g;
• milk - 45 g;
• pepper mixture - 3 g;
• onion - 90 g;
• salted butter - 85 g;
• allspice - 2 g.

The pate with the addition of butter and lard has a light shade
. Preparation:

1. Pour the fat into a deep roasting pan, cut the onion into thin strips, chop the carrots into cubes and pour everything into the roasting pan.
2. Fry everything for 4 minutes and pour the vegetables into a plate, leaving the fat in the pan.
3. Wash the liver, remove veins and films, cut into small pieces and pour into the same frying pan where the vegetables were fried. Fry it for 20 minutes, stirring with a spatula.
4. Combine all ingredients and spices with a blender.
5. Before putting everything in the cold, add butter and milk, mix everything thoroughly.
6. Serve the pate chilled.

The abundance of varieties of beef liver pate will appeal to everyone who is looking for a special way to prepare a familiar snack. It will appeal to a young housewife for its speed of preparation and to a mother who is looking for a healthy recipe for her child. A minimum of ingredients, maximum benefits and delicate taste will satisfy the most demanding lovers of simple but healthy dishes.

Homemade dietary liver pate

The recipe for homemade liver pate, which I want to share today, is really simple (even a beginner can prepare it), and the dish turns out very tasty. At the same time low-fat and dietary. Therefore, liver pate fits perfectly into the concept of my “Cooking extremely simply” section.

I assume that in the comments there will be reproaches: you, Tanya, don’t eat meat, why are you offering it to us? I will answer right away.

First of all, I have someone to cook for. And secondly, I myself don’t eat meat often, but I eat it about twice a month. Do you remember that I once even told you about my favorite recipe for chicken wings and how to salt salmon? I do not consume dairy products in any form (please note that my recipe for liver pate does not contain butter). I also told you why I stopped consuming milk and dairy products and recommend it to you.

But that’s not about that now.

So, how to prepare dietary beef liver pate at home?

We will need two saucepans, a frying pan, a meat grinder and the following ingredients:

• Beef liver is an average piece, weighing a little less than a kilogram. As with all my recipes, the exact weight and proportions are not particularly important. Either way it will turn out delicious. Instead of beef liver, you can use chicken liver. But with beef, in my opinion, it tastes better.
• Carrots – 3-5 larger pieces.
• Onions – 1-2 pieces.
• Vegetable oil – 1-2 tablespoons.
• Salt, spices.

The liver needs to be washed and cooked in large pieces. I don’t use any preliminary film removal, stripping or cutting. I just cook without bothering. When cooking, you can add allspice peas (3-4 peas) - but not necessarily.

We check the degree of readiness during the cooking process by piercing it with a knife or skewer. The liver should be completely cooked. There should be no blood or juice released.

At the same time, in another saucepan, cook all our carrots (in their entire unpeeled form) until tender.

Let the liver and carrots cool. Remove the skin from the carrots. Cut the liver into cubes of the size that will fit into your meat grinder.

We are approaching the finish line. Peel and chop the onion. The size doesn’t matter - you’ll still end up running it through a meat grinder.

Place the frying pan on low heat, pour in vegetable oil, add the onion and lightly sauté it. No need to fry too much. Remove from heat.

Final stage. We scroll everything together through a meat grinder. And boiled liver, and boiled carrots, and sauteed onions with the oil in which you sautéed them.

Salt and pepper to taste, add seasonings (I like to add coriander). But you can get by with just salt. It will still be delicious!