By its nutritional qualities, beef heart is practically not inferior to meat. It contains whole complexes of vitamins (A, E, PP, K) and useful trace elements (potassium, calcium, phosphorus, zinc). The heart contains one and a half times more iron and 6 times more B vitamins than beef. This offal is widely used in cooking. In boiled form, it is added to salads and other snacks, pates, fillings for pies and pancakes are made from the heart, soups and main courses are prepared.
Beef heart salads
To make a cheese salad with beef heart, you need to take:
- 300 g of beef heart;
- 200 g of hard cheese;
- 5 pickled cucumbers or 500 g of pickled mushrooms;
- 1 onion;
- salt.
- mayonnaise.
Clean the beef heart of fat, valves and thick vessels. Then rinse thoroughly and soak for 2 hours in cold water. Then rinse thoroughly again, transfer to a saucepan, fill with hot boiled water and cook over low heat for 2-2.5 hours. Pierce the heart with a knife, if it enters easily - the heart is ready. Remove from broth, cool and cut into strips. Cut the cheese, peeled onions, pickles or pickled mushrooms into strips. Combine all ingredients, lightly salt, add mayonnaise and mix well. Then put the prepared cheese salad in the refrigerator for an hour to soak. After this time, it can be served.
The beef heart salad with carrots and eggs is very tasty. To prepare it you will need:
- 400 g of beef heart;
- 1 carrot;
- 1 onion;
- 3 pickles;
- 3 eggs;
- greens of dill or parsley;
- vegetable oil;
- mayonnaise.
Soak and boil the beef heart as directed in the previous recipe. Then cool it down and cut into thin strips. Peel the onions and cut into half rings. Peel the carrots, wash and grate on a fine grater, and hard-boiled eggs on a coarse one. Cut pickled cucumbers peeled from the skin into strips. Fry onions with carrots in vegetable oil, cool and combine all the components of the salad. Season with mayonnaise, mix well and serve, garnished with herbs.
Heart with vegetables
To prepare a beef heart with vegetables, you will need the following components:
- 600 g of beef or veal heart;
- 6 potatoes;
- 2-3 heads of onions;
- 2 carrots;
- 1 turnip;
- 2 pickled cucumbers;
- parsley root;
- 1, 5-2 cups of tomato sauce;
- ½ glass of sour cream;
- Bay leaf;
- peppercorns;
- salt.
Clear the beef heart of thick vessels and valves. Then rinse and soak in cold water for an hour. After this time, rinse the heart thoroughly again, put it in boiling water and cook for 3 hours. An hour before the end of cooking, salt the water to taste. When the heart is ready, remove it from the water, cut it into small thin slices, place in ceramic pots, add hot tomato sauce, sour cream and stir. Peel the pickled cucumbers, cut into 4 parts and, strangle the seeds, cut into slices. Peel the rest of the vegetables, rinse, cut into pieces and fry in vegetable oil. Put everything in pots, add bay leaves, peppercorns, cover with lids and put in an oven preheated to 200 ° C for 15 minutes. This dish can also be cooked on the stove. To do this, put the boiled heart and the rest of the ingredients in a saucepan, cover it with a lid, put on low heat and simmer until vegetables are cooked.
