Beef Liver Pâté Recipe

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Beef Liver Pâté is a delicacy which I enjoy having during my snack time on a freshly baked piece of bread.

Yet, Beef Liver Pâté makes a great bite-sized Hors d’oeuvre Appetizer, especially when it’s a super quick and easy to make the pate from scratch!

So, How do you make a shortcut, quick & easy, Beef Liver Pâté from scratch?

Well, contrary to the believe the fast homemade pate version can be prepared in less than 10 minutes.

See the full beef liver pâté recipe with instructions further below!

What is Beef Liver Pâté?

Pâté is a French invention and is basically a fine flavored liver spread paste.

It’s thicker in consistency and pate is spread on bread and enjoyed as a fine appetizer or as a means of fill the little snack time hunger

There are many different techniques of preparing a liver spread paste which originated in France.

The lavish medieval royal banquets often served pâté, including beef liver pâté, in different forms such as in a baked crust.

It was a very time-consuming art back then to create pâté, from scratch and so they created even an own profession, as you had to be trained and skilled in making differently flavored pâté.

So, pâté was mostly popularized during the renaissance, amongst the French royal court and the English court.

After the French revolution, beef liver pâté became more accessible to the common men and turned into a fashionable delicacy in France.

How do you make a quick and easy Beef Liver Pâté?

I learned this beef liver recipe in my years in my college cooking years in Austria, which is really quick and easy to prepare.

My mother owns some traditional French beef liver pâté recipes, which are much more complicated and involve more techniques. I am keeping those for another day and time in the future.

To prepare the beef liver from scratch you will need to cut the still frozen beef liver into smaller pieces.

Then you just need to fry it with all the other ingredients in a pan until it’s well cooked.

At the end just blend the previously cooked beef liver + ingredients to a smooth paste. The longer you blend it the better.

Make sure to use this quick and easy beef liver pâté within days as it can’t be stored for too long in the fridge.

That is why the more complicated and proper pâté are cooked in a special way to preserve it longer.

To store this quick and easy beef liver pâté for a longer period of time, keep in an airtight container in the freezer.

I personally prefer to prepare my beef liver pâté freshly, whenever I get the taste for, it as it’s a simple homemade from scratch process.

You can garnish the Beef Liver Pâté with…

• Sweet Capsicum
• Tangy Dill Pickles
• Sweet Onion Pickle
• Olives
• chopped fresh Garden Cress
• chopped fresh Chives

More bite-sized Appetizer ideas! 🍣

• Spicy Crostini Avocado Bites
• Chicken Roll ups with Ham and Cheese
• Beef Croquettes

Dear Reader, How are you planning to serve this easy Beef Liver Pâté?

Let us know in a comment further below!

Beef Liver Pâté Recipe was first published at masalaherb.com on the 30th January 2012.

Beef Liver Pâté Recipe

I am addicted to the flavors of Beef Liver Pâté. I don’t just enjoy it during the festive season as a start, in fact, I have beef liver pate as breakfast or as an afternoon snack with my tea. Prepare this Beef Liver Pâté Recipe and store it in an airtight container for up to 3 days! Serve on a crispy bruschetta or whole wheat bread and garnish with capsicum, little green pickles, olives or garden cress.

5 from 4 votes

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Course: Appetizer

Cuisine: Austrian

Keyword: Beef Liver Pâté, homemade liver pate

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 15 servings

Calories: 38kcal

Author: Helene D’Souza

Ingredients

• 7 ounce Beef Liver frozen
• 1 medium Onion sliced
• 2 clove Garlic chopped fine
• 2 Tablespoons Olive Oil
• pinch Salt
• pinch Black Pepper
• 1 Teaspoon Oregano dried
• 1 Teaspoon Paprika Powder or Cayenne Pepper
• 1/2 Teaspoon Worcestershire Sauce

US Customary – Metric

Instructions

• The easiest way to work with liver is when it is still half frozen (when removed from the freezer) because the texture of it is very jelly like. Cut your liver into cubes, discarding the transparent liver skin.
• Cut the onion and chop the garlic and heat a frying pan with the olive oil. Add into the hot pan the onion and garlic and fry till they are glossy. Now add in the Liver and fry it all covered on slow heat until the liver is well cooked. That usually takes 5 minutes if cut small.
  
• Transfer to a blender and add the remaining ingredients, salt, pepper, Oregano, Paprika powder or Cayenne Pepper, Worcestershire Sauce. Blend the whole content to a paste.
  
• Serve directly as a spread on bread or crackers with some pickle garnish or capsicums, or store it in an airtight jar for later use.

Nutrition

Nutrition Facts

Beef Liver Pâté Recipe

Amount Per Serving (8 g)

Calories 38 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 36mg12%

Sodium 11mg0%

Potassium 55mg2%

Carbohydrates 1g0%

Protein 2g4%

Vitamin A 2300IU46%

Vitamin C 0.8mg1%

Calcium 5mg1%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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