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The recipe for pate from beef liver

Once, I managed to buy a jar of liver pate. After her autopsy, it became clear that money was simply thrown out "to the wind." The test for the edibility of this product even on his own cat did not work. My Bagheera not only "something like a pie" is refused, but even offended. So some manufacturers of canned meat return us back to the stove.

I had to look for a recipe for pate from beef liver in order to cook it according to all the rules of the genre. As a result, the pate made me delicate and delicious, to the joy of the whole family. After all, this snack has always been considered a delicacy. And today in my family no one will refuse from home pate. If anyone does not know, I say that the liver of beef contains a lot of useful substances: proteins, organic iron, vitamins A and B necessary for our body. Doctors recommend eating it to those who suffer from a lack of iron or anemia.

I admit that I had to try several variants until I found the very recipe for the beef liver paste I 'm cooking today.

In order to prepare the pate, you need:

750 gr. Beef liver

5-6 eggs

2-3 onion heads

150 gr. Fat bacon

100 ml of milk (or broth)

1-2 carrots

50 gr. Butter

Salt and ground black pepper - to taste

First we clean onions and carrots, finely shred them. Then cut the fat bacon finely and throw it into a frying pan, place the onions with carrots and cook until half cooked. I will explain that the presence of fat is important, since it will give pate juicy. Then we add the cut into thin slices liver and fry to a ruddy crust. Simultaneously we put eggs for 10 minutes.

We have already blushed the liver, add spices and seasonings to give the dish a flavor. The recipe for beef liver pate may include not only black pepper and salt (as in our case), but also white pepper, nutmeg nut, cloves, ground ginger, cardamom.

If the liver in the frying pan has cooled, then let it pass a couple of times through the meat grinder. By this time eggs were already cooked. Clear them from the shell, cut into two equal halves of each egg, take out the yolks and put them to the wiped liver. Then carefully rub everything with yolks, butter, milk (or broth), add salt.

The remaining halves of eggs are stuffed with cooled paste, we lubricate mayonnaise from above, put it in the refrigerator to cool. As a result, we got two dishes: liver pate and eggs stuffed with liver.

Put the pate on a plate and beautifully decorate with egg and butter, or you can bake pancakes, fill them with pate and roll into a bag. That's the whole recipe for pate from the beef liver, to evaluate what happened yourself.

Beef pate with apple

We put the broth of veal, we throw in it carrots, celery, onions. Apple, half-cleaned, throw a little later, so as not to fall apart, along with a laurel leaf, salt, black pepper. Cook until meat is ready. Done. We take the vegetables and meat from the broth, put it to cool, just throw the onion immediately. Dill and onion are finely chopped. The pulp of boiled veal, apple, celery, carrots cut into cubes.

And that we have a beef pate made soft and lush - the next step in the blender, we chop the cubes of veal, celery, apple, carrots, add sour cream and how much broth will be needed. We also add the onion and dill greens. Mix well, try, add salt and pepper black ground to taste.

This meat pie recipe is simple enough, so I often use it when I need to cook everyday sandwiches.

Ingredients:

Veal - 700 gr.

Apple - 1 pc.

Bow - 1 head

Celery - 2 stems

Sour cream - 4 tbsp.

Carrots - 1 pc.

Onions green - 3-4 feathers

Pepper fragrant - 3 pcs.

Bay leaf - 1 pc.

Dill - 0.5 tufts

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