If you have never made dishes from the heart, try to fill this gap, because they are considered real delicacies. Beef heart is best baked or consumed in a salad. And it is preferable to use pork for making goulash.
It is necessary
-
- For the first recipe:
- beef hearts;
- salt;
- smoked bacon;
- onion;
- flour;
- dry white wine.
- For the second recipe:
- pork heart;
- salt;
- pepper;
- vegetable oil;
- onion;
- flour;
- tomato puree;
- Bay leaf.
- For the third recipe:
- beef heart;
- black peppercorns;
- bay leaves;
- onion;
- vegetable oil;
- eggs;
- salt;
- pepper;
- mayonnaise.
Instructions
Step 1
Bake the heart in the oven. To do this, rinse 2 beef hearts thoroughly in cold water. Place them in a pot of salted water and boil until tender. Cut one hundred grams of smoked bacon into small pieces and stuff the hearts with them. Cut one onion into small cubes and fry until golden brown in 50 grams of lard.
Step 2
Put the stuffed hearts on a deep baking sheet and cover with 1 glass of the broth in which they were cooked. Place the baking sheet in an oven preheated to 180 ° C and brown the hearts. Then remove and cut into slices. Use the remaining liquid on the baking sheet to make the sauce. Add one tablespoon of flour and 4 tablespoons of dry white wine, simmer over low heat until thickened. Put the heart slices on a dish and pour over the prepared sauce.
Step 3
To make goulash, rinse and coarsely cut 500 grams of pork heart. Rinse again, sprinkle with salt and pepper and begin to fry in a preheated skillet in vegetable oil. After a couple of minutes, add one finely chopped onion. Sprinkle the heart with two tablespoons of flour and cook for another 5 minutes.
Step 4
Place the fried pieces in a saucepan and cover completely with hot water. Add one tablespoon tomato puree and bay leaf. Cover the saucepan with a lid and simmer over the lowest heat for about an hour and a half. Serve with boiled potatoes.
Step 5
Make a salad. To do this, rinse one beef heart and boil in salted water with the addition of 5 black peppercorns and 2 bay leaves. Let cool and cut into thin strips. Chop five small onions into thin half rings and fry in vegetable oil until a beautiful golden color. Hard-boil 4 chicken eggs and chop them into cubes. Put all the ingredients in a salad bowl, season with salt, pepper, season with the required amount of mayonnaise and mix.
