Recipe for liver beef liver pate with mushrooms and vegetables. Beef liver, many undeservedly consider second-rate product, so, they just do not know how to cook it. Of course, if you fry the liver in vegetable oil to a state of hard soles, this dish will not cause an appetite. But try to cook baked pate from the liver, and even with mushrooms and vegetables, it will turn out very tasty! I advise you to leave the finished pate for several hours (preferably overnight) in the refrigerator. The next day, the pate is cut with beautiful even slices - you can’t think of a better sandwich.
Vegetables, mushrooms, butter and fat make liver pate juicy. Thyme, rosemary and paprika add delicious flavors, so the dish is very worthy.
Now rectangular disposable forms of aluminum foil are on sale, it is very convenient if you want to take a paste with you to the country or the nature.
- Cooking time: 1 hour 30 minutes
- Servings: 6
Ingredients for cooking beef liver pate with mushrooms and vegetables in the oven
- 0.5 kg of beef liver;
- 2 chicken eggs;
- 0.35 liters of milk;
- 150 g of champignons;
- 80 g carrots;
- 110 g onions;
- 30 g animal fat;
- 50 g butter;
- 2 tsp. sweet ground paprika;
- 1 tsp. dried thyme;
- chili pepper, rosemary, salt, semolina or corn grits.
Method of cooking beef liver pate with mushrooms and vegetables in the oven
We heat up vegetable oil or fat in a skillet with a thick bottom; I have melted chicken fat for such cases. Fry finely chopped onions and grated carrots until tender, vegetables should be very soft.
After the vegetables cook the sliced champignons. People often ask whether it is possible to wash the mushrooms? If the mushrooms are clean, then simply wipe them with a napkin and chop them, dirty, you need to wash them thoroughly.
We chop the liver large, peel off the films, soak it in a glass of cold milk, add a teaspoon of salt. It is best to soak the liver on the eve of preparing the pate, but if there is no time, then leave it in milk for at least 20-30 minutes.
Drain the milk in which the liver was soaked, add raw eggs, 50 ml of fresh milk. Put the ingredients in a blender, grind to a state of smooth mashed potatoes.
Add 25 g of melted butter, salt to taste, ground sweet paprika, dried thyme, chopped chili peppers in the liver mince, mix the ingredients well.
Lubricate the baking form with butter, sprinkle with corn or semolina so that the paste does not stick to the form.
Fill the form with roasted vegetables and champignons, add chopped rosemary.
You can add vegetables and mushrooms to the minced liver, but I love the pate, which has a thin vegetable layer. You can cook as you like, it does not affect the final result.
Pour the liver mince into the form, put in a large deep pan, half filled with hot water. Preheat oven to 180 degrees Celsius.
Cooking pate in a water bath for about 1 hour, 10 minutes before being ready, put on it small pieces of the remaining butter.
