Beef liver pate with mushrooms and vegetables in the oven
Recipe for liver pate of beef liver with mushrooms and vegetables. Many people undeservedly consider beef liver to be a second-rate product, and so, they simply do not know how to cook it. Of course, if you fry the liver in vegetable oil to a state of hard soiling, this dish will not cause appetite. But try to cook a baked paste from the liver, and even with mushrooms and vegetables, it will turn out very tasty! I advise you to leave the ready paste for several hours (preferably at night) in the refrigerator. The next day, the paste is cut into beautiful, even slices - for sandwiches you can’t imagine any better.
Vegetables, mushrooms, butter and fat make the liver pate juicy. Thyme, rosemary and paprika add delicious aromas, so the dish is very worthy.
Now rectangular disposable forms made of aluminum foil have appeared on sale, this is very convenient if you want to take the pate with you to the country or to nature.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 6
Oven ingredients for beef liver paste 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 of carrots;
- 110 g of onion;
- 30 g of animal fat;
- 50 g butter;
- 2 tsp sweet ground paprika;
- 1 teaspoon dried thyme;
- chili pepper, rosemary, salt, semolina or corn grits.
The method of preparation of beef liver paste with mushrooms and vegetables in the oven
In a pan with a thick bottom, we heat vegetable oil or fat; for such cases, I keep melted chicken fat. Fry finely chopped onions and grated carrots until tender, the vegetables should become very soft.
After the vegetables, we prepare the mushrooms, cut into thin slices. People often ask - is it possible to wash mushrooms? If the mushrooms are clean, then it is enough to simply wipe them with a napkin and cut, dirty, you need to wash thoroughly.
Cut the liver into large pieces, peel the films, soak in a glass of cold milk, add a teaspoon of salt. It is best to soak the liver on the eve of the preparation of the paste, 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 smoothie.
Add 25 g of melted butter to the liver mincemeat, salt to taste, ground sweet paprika, dried thyme, chopped chili pepper, mix the ingredients well.
Lubricate the baking dish with butter, sprinkle with corn or semolina so that the paste does not stick to the form.
Fill the form with fried vegetables and champignons, add finely chopped rosemary.
You can add vegetables and mushrooms to the liver mincemeat, but I love the paste, which has a thin layer of vegetables. You can cook as you like best, it does not affect the final result.
Pour the minced liver into a mold, put in a large deep baking sheet, half filled with hot water. Preheat the oven to 180 degrees Celsius.
Cook the paste in a water bath for about 1 hour, 10 minutes before cooking, put on it small pieces of the remaining butter.