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Beef Liver Pâté

A silky beef liver pâté — a wonderful, nourishing spread! I love making it for special occasions. Pâté is always the most sought-after dish on our holiday table, and every guest goes for it.

GalinaAuthor avatar
Recipe author
Liver pate
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 % 11 g
Fats 47 % 15 g
Carbohydrates 19 % 6 g
202 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Rinse the liver, trim away any membranes and ducts, cut it into large pieces, and soak in milk for half an hour.

  2. Step 2:

    Step 2

    Peel the carrots and cut them into rough, large chunks.

  3. Step 3:

    Step 3

    Dice the onion.

  4. Step 4:

    Step 4

    Sauté the onion in vegetable oil until translucent. Smash the garlic cloves with the flat of a knife and add them to the onion.

  5. Step 5:

    Step 5

    Add the carrots and sauté with the onion. Remove the garlic. Lower the heat, cover, and simmer until the carrots are soft. Transfer to a deep bowl.

  6. Step 6:

    Step 6

    Take the liver out of the milk and pat it dry with paper towels.

  7. Step 7:

    Step 7

    Sear the liver in small batches in a hot skillet, no more than 2 minutes per side — any longer and it turns tough.

  8. Step 8:

    Step 8

    Pour in the brandy and stir the honey into the last batch of liver after searing, letting the alcohol cook off. Add the liver to the bowl of vegetables. Season with salt, pepper, and herbs. Stir, cover, and let it cool slightly.

  9. Step 9:

    Step 9

    Run everything through a meat grinder twice.

  10. Step 10:

    Step 10

    Once the pâté has cooled, beat in the softened butter a little at a time with a mixer.

  11. Step 11:

    Step 11

    You'll end up with a smooth, uniform pâté. Cover it with plastic wrap and refrigerate — overnight is best.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Ordinary cognac 'three stars' - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Salt - 0  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Beef liver - 130  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g

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