Ukrainian Liver Pate
Submitted by louiseaulm
Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThis baked liver pate is a staple of Ukrainian home cooking, the kind of thing babusya always had in the fridge for unexpected guests.
Beef liver gets sliced thin and pan-fried with golden onions in butter, then processed with egg, chicken broth, bread, and seasonings until velvety smooth.
Baked in the oven until firm and set, the pate develops a gorgeous golden top and a rich, deeply savory interior.
Cool it to room temperature, spread it on dark rye bread or crackers, and you’ve got an appetizer that tastes like it came from an Eastern European grandmother’s kitchen.
Pro Tips
- Slice the liver into thin strips so it cooks quickly and evenly in the skillet
- Fry the onions until truly golden. They’re the sweetness that balances the liver’s mineral richness
- Process the mixture until completely smooth with no lumps. This is a pate, not a chunky spread
- Use real butter, not margarine. The flavor difference matters here
- Individual custard cups or metal molds make for an elegant presentation at a dinner party
Ingredients
Directions
Melt the butter in a skillet.
Add the onions and fry until they are turning golden.
At this point add the liver which has benn sliced into thin strips and cook for 10 minutes and remove form heat.
Mix all of the ingredients with the onions and liver in a food processor.
Chop in processor until a smooth textured mixture is achieved.
Grease a 9” baking dish and spoon the mixture into it.
Bake for 45 minutes in a pre-hetaed 450 degree F oven.
Remove from oven and cool to room temperature.
Note: This mixture may be turned into metal molds for baking or into individual custard cups as well.
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