I start by soaking the beef liver in kefir overnight. This mellows its flavor considerably. Then I combine it with some great flavor additions in the form of grassfed butter, caramelized onions, and mushrooms. I also lighten the liver flavor by including ground beef in the recipe. The results are a delicious paté that can be enjoyed by many.
Beef Liver and Mushroom Paté
- 3/4 lb grassfed beef liver, sliced
- ~3/4 cup whole milk kefir or buttermilk, just enough to cover the beef liver
- one large white or yellow onion, chopped
- 1/2 pound brown mushrooms, sliced
- 1 stick (1/2 cup) butter, preferably grassfed
- 1/2 pound ground beef
- 1&3/4 tsp celtic sea salt
- 1/2 tsp freshly-ground pepper
- 2 Tb heavy cream
- 2 Tb sour cream
- Equipment needed: large, heavy-bottomed skillet and food processor
- Carefully trim any membrane from the beef liver.
- Place the liver in a glass container with a lid and add enough milk kefir or buttermilk to cover the liver. Stir as needed to ensure that all of the liver is in contact with the kefir/buttermilk.
- Put a lid on the container and refrigerate 12-24 hours.
- Melt 2 Tb butter in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onion and a tiny sprinkle of celtic sea salt. Saute the onion for ~5-10 minutes, stirring as needed but not too often. Let the onion get a bit of browned color, which indicates that it is caramelizing and releasing its natural sweetness. In the meantime, slice the mushrooms.
- Add 2 Tb butter to the skillet, and then add the mushrooms. Sprinkle with a little salt and saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit.
- Crumble the ground beef into the skillet, season with salt and pepper, and cook ~5 minutes until it is mostly browned.
- Add the remaining 4 Tb butter to the skillet and reduce the heat to medium. Add the liver to the skillet and cook gently for 5 minutes, stirring and flipping the liver slices occasionally. Season with the remaining salt and pepper. The liver should be browned on the outside with a slight hint of pink remaining inside.
- Turn off heat and allow to cool for ~ 10 minutes.
- Transfer the meat and veggie mixture into a food processor. Add the heavy cream and sour cream. (I have a 7-cup food processor. If you have a smaller food processor, you may need to process half of the mixture at a time with half of the heavy cream and sour cream.) Pulse the mixture a few times and then turn the processor on until all lumps are gone and everything is thoroughly mixed.
- Scoop the paté into a storage container and refrigerate several hours. I also like to freeze some of the paté for later use.
- This paté is excellent when served as a dip for veggie sticks, or spread on bread or crackers with a little mayonnaise. I love to top it with coleslaw and fresh tomatoes for a superb meal. Fermented bread and butter pickles also complement the flavor of this pate nicely.
Does your family eat liver? What is your favorite way to eat this superfood?
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