The heart of domestic animals is a valuable supplier of protein to the human body. It is also rich in iron, while containing a minimum amount of fat and calories. Therefore, dishes from the heart are useful for people with anemia or who want to lose extra pounds.
It is necessary
-
- For the salad:
- - 1 beef heart;
- - 150 g of Korean carrots;
- - 150 g of hard cheese;
- - 1 onion;
- - mayonnaise for dressing;
- - salt to taste.
- For a stuffed heart:
- - 1 veal heart;
- - 50 g of lard;
- - 1 onion;
- - 2 tbsp. tablespoons of flour;
- - 200 g sour cream;
- - 1 small bun;
- - 100 g of cheese sausage;
- - 2 eggs;
- - 100 g of fried mushrooms;
- - parsley
- marjoram
- ground black pepper
- salt to taste.
- For goulash:
- - 500 g of beef heart;
- - 1 onion;
- - 1 tbsp. a spoonful of tomato paste;
- - 1 tbsp. a spoonful of flour;
- - 70 g of vegetable oil;
- - Bay leaf
- salt
- ground black pepper to taste.
Instructions
Step 1
Cut the fat off the prepared heart. Cut the heart lengthwise, remove blood clots and rinse with cold running water. Keep in mind that the heart is made of dense muscle tissue, so you need to cook it for a long time.
Step 2
Make a heart salad with Korean carrots. Fill the beef heart with water, salt and bring to a boil. Cook for 5 minutes, skimming off the foam. Then drain the water and fill the heart with fresh hot water. Boil the beef heart until tender. Cool the meat. Cut the boiled heart into thin strips. Grate the cheese on a fine grater. Chop the onion into thin half rings. Combine heart, cheese, onion, Korean carrots and season with mayonnaise to taste.
Step 3
Serve a stuffed heart for a snack. Boil 1 egg for the filling. Finely chop the sausage, egg and herbs. Soak a roll in water and squeeze. Combine the roll, sausage, egg, herbs, and fried mushrooms. Break the egg into the minced meat, salt and pepper and stir thoroughly. Rinse the heart, dry thoroughly outside and inside.
Step 4
Stuff the heart with cooked minced meat, stab with toothpicks, or sew up. Melt the bacon and simmer the heart with finely chopped onions over low heat, constantly adding hot water. Cut the finished stuffed heart into pieces and pour over the sauce. For the sauce, combine the fat in which the heart was stewed with sour cream and flour.
Step 5
Serve with mashed potatoes, stews, boiled rice or pasta with beef heart goulash. Cut the raw heart into small cubes, rinse, sprinkle with pepper and salt to taste. Finely chop the onion. Fry the heart with onions in heated sunflower oil. Then add flour and cook for another 2 to 3 minutes. Transfer the toasted pieces to a saucepan and cover completely with hot water. Add tomato puree and bay leaf. Cover the saucepan with a lid and simmer for 1.5 hours over low heat until tender.
