Of all the by-products, beef liver is the most popular and is known as one of the healthiest foods. It is an indispensable element of the dietary menu, rich in vitamins and minerals.
Beef liver is ideal for preparing a dish such as pate. The content of harmful cholesterol in this product during cooking is compensated by the presence of vegetables, onions and carrots. It is the carrots that give the pate a specific delicate and slightly sweet flavor.
In order for the liver pâté to turn out not only tasty, but also useful, when buying, you need to be able to choose really fresh and high-quality beef liver. Its surface should have a dark red hue, and the pulp should have a delicate and loose consistency. In order to get rid of the bitter taste of the liver, it is soaked in milk or water for about 20 minutes, after removing the films and cutting out the bile ducts.
To prepare about 6 servings of pate, you will need 600 g of beef liver, two carrots and medium-sized onions, 100 g of butter (if the dish is finished in a roll, then another 100-150 g is needed for the layer) and a quarter of a glass of fresh cream … From spices you need to prepare salt, pepper and 3-4 pcs. bay leaf. Vegetable oil is used to fry the liver and vegetables.
Fatty food lovers can use pork fat instead of vegetable oil for frying.
1 tbsp is poured into a preheated pan. a spoonful of oil. Peeled and chopped onions are fried for 8-9 minutes until completely transparent, trying not to overcook and dry them. At this time, carrots are prepared for frying, washing them and chopping them on a medium grater. To prepare it, you will need 3 tbsp. tablespoons of oil and time sufficient for the vegetable to reach softness.
The liver is thoroughly washed again under running water and cut into small slices. Then it is placed in a well-heated frying pan with 3 tbsp. tablespoons of vegetable oil and fry for 7-8 minutes, and then add 1, 5 teaspoons of salt, 0.5 teaspoons of black pepper and bay leaf. Cover the pan with a lid, reduce the heat and simmer for another 20 minutes.
Cooking too long will damage the taste of the beef liver. If you overexpose it on fire, it becomes dry and tough.
The cooled ingredients, prepared for the pate, are passed through a meat grinder. Carrots can be mashed separately using a blender, then the dish will become more tender and homogeneous. At the last stage, butter is introduced into the liver mass, which must be removed from the refrigerator in advance so that it becomes soft at room temperature. Beat the pate with a blender, and to make its taste softer, gradually add a little cream.
You can decorate the finished dish by laying it out in the shape of a hemisphere on a flat plate or by forming small balls using a spoon and slightly moistening your hands with water. On the festive table, a roll of beef pate with butter, cut into slices, will look good. To do this, the pate is spread on cling film in a thin layer, placed in the refrigerator for solidification, and then a layer of softened butter is applied. The resulting layer is rolled up and wrapped in a film, put into the refrigerator.
