Beef Liver Pate
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 85.4
- Total Fat: 5.6 g
- Cholesterol: 85.4 mg
- Sodium: 34.0 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 5.6 g
View full nutritional breakdown of Beef Liver Pate calories by ingredient
Introduction
When I needed an option for accidentally overcooked liver & onions, I found this! Reminder: pate must chill for several hours to achieve consistency - often overnight! When I needed an option for accidentally overcooked liver & onions, I found this! Reminder: pate must chill for several hours to achieve consistency - often overnight!Number of Servings: 20
Ingredients
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1 lb beef liver (or sub whatever animal liver you have)
1-2 C flour, for dredging
1 medium to large onion, cut into half-moon slices
1/2 C red wine
1/2 C + 2-3 Tbsp butter, softened
3 tsp Grey Poupon Dijon Mustard (I like mine grainy)
black pepper (to taste)
2-4 garlic cloves, peeled
Mrs Dash or other seasoning blend (or season yourself to taste)
Directions
Melt butter in large skillet over medium heat.
Add onions and fry until just beginning to turn translucent.
Pat liver dry, dredge in flour, and add to pan, pushing onions to the side.
Cook liver 2-3 minutes each side or until cooked through.
Add wine, mustard, seasoning, and garlic, cooking until everything is well incorporated and wine has reduced well.
Put contents of pan into tupperware/dish and refrigerate until cooled, about 3-4 hours.
Remove from fridge, place contents in food processor.
Add remaining butter and process until smooth. If it looks dry, add more butter. It's also okay if it seems just a bit thin.
Refrigerate mixture until thoroughly chilled (I like to leave overnight). Spread on bread or crackers for a great snack!
Number of Servings: 20
Recipe submitted by SparkPeople user TEBBSC87.
Add onions and fry until just beginning to turn translucent.
Pat liver dry, dredge in flour, and add to pan, pushing onions to the side.
Cook liver 2-3 minutes each side or until cooked through.
Add wine, mustard, seasoning, and garlic, cooking until everything is well incorporated and wine has reduced well.
Put contents of pan into tupperware/dish and refrigerate until cooled, about 3-4 hours.
Remove from fridge, place contents in food processor.
Add remaining butter and process until smooth. If it looks dry, add more butter. It's also okay if it seems just a bit thin.
Refrigerate mixture until thoroughly chilled (I like to leave overnight). Spread on bread or crackers for a great snack!
Number of Servings: 20
Recipe submitted by SparkPeople user TEBBSC87.
Member Ratings For This Recipe
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