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Beef Liver and Mushroom Paté
Liver is a true superfood, providing iron, vitamin A, all of the B vitamins (including folic acid), CoQ10, and trace elements such as copper, chromium, and zinc. When liver is unadorned, many people find its flavor overpowering, but it can be a welcome addition to our diets with the right preparation techniques. I soak the beef liver in kefir overnight, which mellows its flavor considerably. Then I combine it with some great flavor additions and lighten the flavor by including ground beef in the recipe. The result is a delicious paté that can be enjoyed by many.
- ¾ pound grassfed beef liver, sliced
- Approximately ¾ cup whole milk kefir or buttermilk
- 1 large white or yellow onion, chopped
- ½ pound brown mushrooms, sliced
- 1 stick (½ cup) butter, preferably grassfed
- pound ground beef
- 1¾ teaspoon Celtic sea salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons heavy cream
- 2 tablespoons sour cream
Instructions
The day before making the paté:
- 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 the lid on the container and refrigerate 12-24 hours.
The following day:
- Melt 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onion and a tiny sprinkle of Celtic sea salt. Sauté the onion for about 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.
- Add 2 tablespoons butter to the skillet, and then add the mushrooms. Sprinkle with a little salt and sauté 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 for about 5 minutes until it is mostly browned.
- Add the remaining 4 tablespoons 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 about 10 minutes.
- Transfer the meat and vegetable 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 for several hours. I also like to freeze some of the paté for later use.
- Serve 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 its flavor nicely.
Reprinted from www.nourishedandnurturedlife.com.
Sarah R. Smith is Vice President of the Raw Milk Institute, a non-profit that educates about the benefits and farming practices of low-risk raw milk. Sarah is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (www.nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.
Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
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