If you like liver pâtés, then beef liver pâté will definitely suit your taste. Moreover, there are many different options besides the classic recipe. And in this collection we will tell you more about them. Apples, cognac, nuts – this is not all that can be added here!
1. Classic Beef Liver Pate
To make the pate even more aromatic, add a spoonful of wine to the frying.
You will need: 600 g beef liver, 2 carrots, 1 onion, 200 g butter, spices.
Cooking: Soak beef liver in cold water for half an hour. Coarsely chop it together with vegetables, pour in clean water so that it slightly covers everything, and simmer everything together for about 20 minutes after boiling. Add butter and spices, and beat the pate with a blender.
2. Beef liver pate with egg
Boiled eggs give the pate a more expressive, pleasant texture.
You will need: 600 g beef liver, 2 eggs, 8 tbsp. mayonnaise, 3 tbsp. butter, spices.
Cooking: Cut the beef liver into pieces and boil until tender. Separately boil hard-boiled eggs. Send all the ingredients to a blender and grind the pate.
3. Beef liver pate with melted cheese
Vary the consistency and uniformity of the pate to your taste.
You will need: 200 g beef liver, 50 g onions, 50 g carrots, 90 g processed cheese, spices.
Cooking: Chop onions, carrots and beef liver, fry everything together until cooked and season. Add melted cheese and grind the pate in a blender.
4. Beef liver pate with mushrooms
You can serve it not only as a snack, but also use it as a filling for baking.
You will need: 600 g beef liver, 300 g mushrooms, 1 onion, 1 carrot, 80 g butter, spices.
Cooking: Boil the beef liver until tender. Cut and fry the mushrooms until the moisture evaporates, and separately fry the onions and carrots. Add spices and butter, and grind everything in a blender.
5. Beef liver pate with milk
An interesting recipe in which milk is needed not for the pate itself, but for cooking the liver.
You will need: 700 g of beef liver, 1 liter of milk, 300 g of carrots, 200 g of onions, 80 g of butter.
Cooking: Cut the beef liver into pieces and boil in milk for about 7-10 minutes after boiling. Chop and fry the onion with carrots, add the liver and simmer for another 5 minutes. Add butter and beat the pate in a blender.
6. Beef liver pate with nuts
Nuts must be toasted. You can do it yourself in a dry frying pan.
You will need: 800 g beef liver, 200 g walnuts, 2 onions, 200 g butter.
Cooking: Cut the beef liver with onions and fry until tender. Grind the roasted nuts in a blender, add the liver and butter, and grind again.
7. Beef liver pate with baked vegetables
This pate is also convenient to cook, because you do not need to fry everything separately.
You will need: 400 g beef liver, 1 carrot, 1 onion, 1 eggplant, 2 tbsp. olive oil, 100 g butter, spices.
Cooking: Coarsely chop all vegetables and beef liver, put in a mold, drizzle with olive oil and season. Bake for 45-50 minutes in the oven at 200 degrees, stirring occasionally. Peel the eggplants from the skin and chop the pate in a blender with butter.
8. Beef liver pate with cognac
With cognac, the liver pate is doubly spicy and fragrant.
You will need: 700 g beef liver, 100 g onions, 100 g carrots, 100 ml 30% cream, 150 g butter, 100 ml cognac, 50 g garlic, spices.
Cooking: Fry the beef liver for just a couple of minutes and set aside. Chop the onion and carrot and fry until soft. Pour in the cognac and continue to fry until the alcohol evaporates. Add the liver and garlic, simmer until the liver is ready, pour in the cream and bring to a boil. Season and grind the pâté in a blender with butter.
9. Beef liver pate with apple
The apple gives the pate a slight sourness and sweetness at the same time.
You will need: 500 g beef liver, 1 onion, 1 apple, 1 carrot, 70 g butter, 1 tsp. sugar, spations.
Cooking: Cut the beef liver and fry it in a pan until tender. Separately chop and fry the onion with carrots, and separately – an apple with sugar. Grind everything together with butter using a blender or meat grinder and season.
10. Beef liver pate with meat
This pate turns out to be very satisfying, and at the same time not with such a bright liver taste.
You will need: 500 g beef liver, 250 g beef, 1 onion, 1 carrot, 50 g butter, 60 ml milk, spices.
Cooking: Boil the beef until tender and boil the carrots separately. Coarsely chop the beef liver and fry on all sides. Chop the onion and fry until golden too. Send all the ingredients to a blender with milk, spices and butter, and beat.
11. Beef liver pate with wine
Dry white or fortified wine is especially suitable.
You will need: 800 g beef liver, 300 g onion, 110 g butter, 2 garlic cloves, 120 ml cream, 120 ml white wine, spices.
Cooking: Coarsely chop the onion, chop the garlic and fry until soft in half the butter. Add beef liver and remaining oil, and fry for another 10 minutes, stirring occasionally. At the end, add wine and spices, simmer for 4 minutes. Pour in the cream, bring to a boil and grind the pate with a blender.
12. Beef liver pate with pumpkin
An unusual pate recipe when you want to surprise your loved ones with something.
You will need: 300 g beef liver, 300 g pumpkin, 200 g celery root, 1 onion, 2 cloves of garlic, 50 g butter, spices.
Cooking: Cut the beef liver and fry until tender. Cut the pumpkin into pieces and bake. Chop the onion and celery root and fry them separately until soft. Add crushed garlic and spices, and grind everything together in a blender.
13. Beef liver pate with prunes
Soak the prunes briefly in hot water before cooking.
You will need: 500 g beef liver, 10 prunes, 3 tbsp. cream, spices.
Cooking: Fry the beef liver until cooked, season, pour in a little cream and stew. Send it to a blender with prunes and spices, and grind the pate until smooth.
14. Beef liver pate with raisins
A wonderful recipe for a simple appetizer for the holiday table.
You will need: 500 g beef liver, 2 tbsp. raisins, 2 tbsp cognac, 1 leek, 2 tbsp. butter, 1 tsp orange peel, 50 g processed cheese, 100 ml cream, 1 tbsp. orange juice, spices.
Cooking: Soak raisins in cognac. Finely chop the beef liver and leek, and fry together in butter. Add cream, orange juice and zest, melted cheese and spices, and grind the pâté until smooth. At the end, stir in the soaked raisins.
15. Beef liver and heart pate
It is better to grind such a pate in a meat grinder, and not in a blender.
You will need: 500 g beef liver, 500 g pork heart, 500 g lard, 2 onions, 2 carrots, 4 garlic cloves, spices.
Cooking: Coarsely chop the beef liver and heart, and cook them together for about 2 hours. Half an hour before the end, add chopped lard and spices. Separately, fry coarsely chopped onions with carrots and garlic. Pass everything through a meat grinder and season the pate.