Simple liver pate

Simple liver pate

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Ingredients for the preparation of liver pate

  1. Butter 200 grams
  2. Onions 2 pieces (medium)
  3. Garlic 2-3 prongs
  4. Beef liver 750 grams
  5. Dry white wine 1 tablespoon (or vodka, whiskey, moonshine)
  6. Salt to taste
  7. Ground black pepper to taste
  8. Parsley for decoration (optional) 2-3 branches
  • Main ingredients: Liver, Onion, Garlic, Butter
  • Serving 1 serving
  • World Cuisine


Colander, Paper kitchen towels, Knife - 2 pieces, Cutting board - 2 pieces, Deep bowl, Plate - 2 pieces, Stove, Frying pan, Wooden kitchen spatula, Blender, Deep bowl - 2 pieces, Refrigerator, Plastic wrap, Table spoon

Cooking liver pate simple:

Step 1: prepare the liver.

Beef liver pate is not only delicious, but also very healthy, as it contains a rich amount of vitamins and minerals. To get started, prepare the liver, put it in a colander and rinse off blood clots, then leave it in a colander so that the glass has excess fluid. Then dry the offal with kitchen paper towels, put on a cutting board, peel from the hymen, veins and cut into medium pieces with an approximate diameter up to 7 centimetersThis is an ideal size for stewing, the liver will definitely not be dry. Transfer the slices into a deep bowl.

Step 2: prepare the rest of the ingredients.

Peel the onions, rinse them under running water with parsley, dry the vegetable with paper kitchen towels, and shake the greens over the sink to get rid of excess water. Place the onion on a cutting board, and cut into a medium cube to 1.5 centimeters. Peel the garlic and chop the cloves into large pieces of arbitrary shape and an approximate diameter of up to 5 millimeters. Arrange the slices into separate plates. Open a bottle of wine and cover it with a stopper so that the wine does not disappear. Also put black pepper and salt on the kitchen table.

Step 3: stew the liver with onions.

Now turn on the stove to medium temperature and place a frying pan on it 100 grams butter. Throw chopped onion into the melted, heated fat. Fry the vegetable, stirring with a wooden kitchen spatula until soft and lightly coated with a golden crust. Strongly fry is not worth it, onions will reach full readiness with the liver. It will take you no more than frying 45 minutes. After the onion has the right color and texture, immediately add the stewed liver and chopped garlic to it. While mixing the ingredients with a wooden kitchen spatula, simmer them until the liver acquires a delicate dark beige color. This process will take you approximately 15 to 20 minutes At this stage of the quenching, the main thing is not to overdry the liver, stir it with a kitchen spatula so that the semi-finished product does not become very fried. The finished liver in the section should be gray. In 5 minutes until the end of the stew add the right amount of dry white wine to the pan. May ignite gently! Then add salt and ground black pepper to taste. Re-mix the ingredients with a spatula and set the pan off the stove. Let the liver cool down a bit, that's enough 10 to 15 minutes.

Step 4: bring the paste to full readiness.

Put the stewed liver with onions in a dry, clean bowl of the blender, put in the same place 100g butter and grind the ingredients to a homogeneous, smooth consistency without lumps, turning on the appliance at medium speed. After tasting the paste, if necessary, add more spices, salt and re-whip the aromatic mass at a higher speed. Turn off the blender and use a tablespoon to transfer the paste into deep bowls or any other containers, at your discretion. If you wish, you can tighten the containers with plastic wrap and refrigerate for a couple of hours, or 1 dayI don’t know why, but the paste becomes tastier after it has been infused for 12 days. Before serving, garnish the paste with sprigs of parsley.

Step 5: hepatic simple paste.

Such a paste will look perfect both in a salad bowl and on sandwiches. Also ideal for a buffet table is a paste on a cracker. Or boiled eggs stuffed with this aromatic mass of ordinary offal. Cook with love and eat with pleasure! Enjoy your meal!

Recipe Tips:

- - In no case do not salt the liver during stewing, salt makes the tissues of any stewed meat products stiff, that is, it binds them.

- - For longer storage of liver paste, it is better to put it in any previously sterilized glass container, close it with a tight-fitting lid and keep it in the refrigerator. Ideally, a properly preserved paste is stored for 2 weeks, but very rarely it survives until the end of this period.

- - Why add wine to the paste? In ancient times, during the preparation of meat dishes, meat and meat offal was thus decontaminated, this process was called flaming. During this process, alcohol, which is a component of any aperitif, burns out, leaving behind a peculiar, pleasant aftertaste and aroma. If you wish, you can replace the wine with high-quality cognac, vodka or brandy.

- - In the composition of spices you can make your own corrections and use any spices and herbs that are suitable for cooking meat dishes.

- - For raw vegetables and raw meat products, always use separate cutting boards and knives!