Beef liver is a fairly common ingredient in the cuisines of many nations. After all, this is a by-product that is distinguished not only by its taste, but also by its unique nutritional value. All kinds of cutlets, snacks, pates and casseroles are prepared from it.
Beef liver pate is a tasty and healthy dish. It is a great option for people with iron deficiency in the body. It is not difficult to prepare it at home, and you will be sure that, unlike a store product, a homemade pate does not contain any harmful additives and preservatives.
Eating foods containing beef liver in old age can harm the body with high cholesterol levels.
Liver pate is a product of long shelf life. Therefore, if suddenly guests come unexpectedly, he will always help out as a cold snack or sandwiches. The only condition for storing liver pate is the integrity of its packaging.
The recipes for making beef liver pate are quite simple to perform and there are many of them.
You can make a pâté in the form of a roll. To do this, you need to prepare the necessary ingredients: beef liver, butter, carrots, onions and spices. Finely chopped onion is fried in a frying pan in vegetable oil over medium heat. Onions should only be lightly fried. At the same time, carrots, previously chopped, are fried in another pan in vegetable oil until soft.
Carrots add a sweetish delicate flavor to the beef liver pate.
The beef liver must be washed, cut off the ducts and films and cut into small slices about one and a half by three centimeters in size. In a well-heated frying pan in oil, you need to fry the chopped pieces for about 10 minutes, which should sit freely in the pan during frying. The liver must be medium-roasted, otherwise it will be tough and dry. After roasting, the liver goulash needs to be pepper (you can add other spices to taste), salt and stew a little under the lid. For greater homogeneity of the mass, you need to beat the carrots, onions and butter with a blender, and twist the liver in a meat grinder. The finished mass is formed in the form of a block and packed in cling film.
For greater tenderness, it is recommended to add cream to the liver mass.
In the same way, beef liver pate can be made with butter. For this, one hundred grams of chilled butter must be cut into small cubes (about one centimeter) and put in the freezer for a short time. When it freezes, you need to mix it with the ready-made pate. After that, form a sausage and the finished dish can be served. This pate is ideal as a cold snack.
You can make liver pate for sandwiches. To do this, finely chop bacon, carrots and onions, fry all this until soft. Then the liver, pepper, salt, cut into pieces, are added and everything is brought over medium heat until cooked. When all the ingredients are fried, they need to be cooled and scrolled twice through a meat grinder. After that, soft butter, cold boiled milk are added to the liver mass, and beat with a blender until smooth. The finished pate is placed in a glass container and placed in the refrigerator. This type of pâté will be the perfect part of your breakfast.
