Cooking instructions

3 hours Print

1. Wash the heart, dry it on a napkin, cut it into small pieces, add salt and fry in a heated frying pan with oil. Tool Paper towels Paper towels are an indispensable assistant for the modern housewife. Paper towels are durable and absorb moisture well. With their help, you can easily wipe up spilled liquid, polish glass or dishes to a shine, and clean the surface.

2. Before finishing frying, sprinkle the heart pieces with flour, fry for another 1-2 minutes, place in a shallow pan, pour broth or water into the pan and boil.
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3. Strain the sauce into a saucepan with pieces of heart, add another 1.5 cups of broth or water, cover with a lid and place on low heat for 2-3 hours. Tool Pasta pan The main rule of a good pan for cooking pasta is that it should be large. To cook just half a kilo of spaghetti, you need at least five liters of water. Another problem is draining so much hot water. The problem can be solved by purchasing a pan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.

4. Separately, in a frying pan with heated oil, lightly fry finely chopped onion, add tomato puree, vinegar, sugar, bay leaf, boil and 20-30 minutes before the end of stewing, pour into the pan and add salt.

It cannot be said that fresh beef heart is a product that is constantly present on the table. However, if you know how to properly cook beef heart, it makes amazing dishes. The heart itself is an offal belonging to the first category, which, due to its properties, is quite often valued above meat.

In modern cooking, the heart is used extremely widely. It is baked, fried, boiled and even stewed. It is prepared whole and in crushed form. Boiled heart is ideal for salads, appetizers and pates. Often at home, boiled, it is used as a filling for pancakes and pies.

4 recipes for cooking beef heart

Cooking beef heart stew at home

Almost any housewife can cook stew. I will reveal the secret of stewing a tasty and healthy heart.

Ingredients

Servings: 4

• beef heart 500 g
• flour 3 tbsp. l.
• bulb onions 1 PC
• sugar ½ tbsp. l.
• vinegar 2 tbsp. l.
• vegetable oil 2 tbsp. l.
• tomato paste 2 tbsp. l.

Per serving

Calories: 106 kcal

Proteins: 13.2 g

Fats: 5 g

Carbohydrates: 1.8 g

4 hours 10 min. Video recipe Print

Wash the beef heart well and chop into pieces.

After pre-salting, fry it in oil. At the end of frying, sprinkle with flour and simmer for about two minutes. Then put everything into a saucepan.

Pour water into the pan and bring to a boil. The result will be a sauce. Strain it and add it to the pan with the offal. Next, add one and a half glasses of clean water and leave on low heat for three hours.

Chop the onion and fry in a frying pan. Then add tomato paste, vinegar, sugar and bay leaf, let it boil, and leave to simmer for half an hour. When the stewing is over, place the contents of the frying pan into the pan and add salt.

As a side dish, I recommend serving buckwheat porridge, rice, potatoes or pasta prepared in any way. For dessert, a classic sponge cake is perfect. Finally, we’ll add that in addition to this method, beef heart can be cooked like beef stew.

Beef heart the classic way

Beef heart, kidneys and liver are considered products that require proper handling and preparation. The simplest way preparations - boiling in lightly salted water.

It is worth noting that the product must be properly prepared before preparation. The list of works is presented by washing, removing excess fat and films. Before the cooking procedure, it is better to soak for several hours in water at room temperature. As a result, excess blood will come out of the product. During the specified time, change the water several times.

To make the boiled meat soft, it is lightly beaten with a special kitchen hammer. At the same time, you need to try to ensure that the integrity remains intact. As soon as the preparation procedures are completed, you can begin cooking.

1. To cook, take a medium saucepan and pour cold water into it. The water should completely cover it.
2. Cook over low heat for about three hours. During cooking, salt, whole bay leaf, seasonings and pepper are added.
3. When the heart is cooked, remove from the pan and let cool.

All that remains is to divide the dish into portions. A heart boiled in this way goes well with puree.

Beef heart stuffed with cheese and mushrooms

Now I will tell you the secret of cooking stuffed with mushrooms and beef heart cheese. Let's get started.

Ingredients:

• one large beef heart
• hard cheese -- 150 grams
• mushrooms -- 250 grams
• tomato sauce -- 2-3 spoons
• vegetable oil
• young cabbage, leeks, greens.

Preparation:

1. Wash the fresh offal thoroughly, remove the blood vessels and cut lengthwise. Mushrooms, maybe oyster mushrooms, chop and fry thoroughly.
2. Add onion, cut into strips or rings, grated cheese, spices and salt to the pan. Fill the heart with the resulting mixture, then tie it with a special thread to make a roll.
3. Place the dish in the oven, preheated to medium temperature, for 120 minutes. During cooking, periodically baste the meat with the juice that drains from it.
4. A quarter of an hour before it’s ready, add finely chopped cabbage and leeks to the fat, and pour the sauce over the roll. Then everything goes back into the oven to form a crust and bake the vegetables.

Beef heart goulash recipe

If you cook the goulash actively, it will only take half an hour. In passive mode, cooking takes an hour and a half. Makes a total of four servings.

Ingredients:

• big beef heart
• three bell peppers
• large onion
• can of canned tomatoes 200 g
• two glasses of broth
• 5 slices bacon
• frying oil, sulfur pepper, starch, salt, paprika and chili pepper

Preparation:

1. Wash the beef heart well and remove the film and veins. It's better to do this with your bare hands. If you don’t have time to tinker with it, you can purchase a product prepared for processing on the market.
2. Cut the offal into cubes the size of a cherry. Cut the onion into thin half rings and the bacon into small cubes. It is recommended to cut the bell pepper into slices, and the chili into small pieces.
3. Preheat the oven or oven to two hundred degrees. Heat oil in a duck pot or large saucepan, add chopped bacon and fry for several minutes. Only then add the onion. Once it becomes translucent, add paprika and chilli. After a minute, the bacon and onions can be placed on a plate. Next, add a drop of vegetable oil and fry the heart pieces.
4. When the meat turns brown, return the onion to the pan, add tomatoes and bell pepper. Afterwards the dish is salted, peppered and broth is added. It is important to ensure that the liquid completely covers the pieces of the heart. Next, place the pan in the oven for 90 minutes.

Video recipe for the Dukan Diet

Is beef heart healthy?

Finally, let us remind you that beef heart is considered a first category product. In other words, it is practically not inferior to beef in nutritional value. And, in some moments, the meat is even inferior. So, it contains much more vitamins and iron than beef.

There is an opinion that this offal is difficult to digest. I dare to assure you that in reality this is far from the case. The amount of fat in it is 4 times less than in meat. At the same time, it contains approximately the same amount of minerals, vitamins and proteins. Plus, it is a low-calorie product. It is not surprising that professional nutritionists recommend using it.

Dishes made from offal are very diverse. They are prepared from the liver, heart, lung, tongue, head, tails, and brains. They go well with many vegetables, fruits, sour cream, tomato sauces, cheese and mushrooms. Not only snacks, first or second courses, but also baked goods are made from offal.

Pork heart stewed in sour cream in a frying pan turns out very tasty. The meat simmers in the sauce for a long time and turns out incredibly tender, melting in your mouth. For aroma we supplement the dish with hops-suneli, garlic, parsley, and for taste onions. To sour cream sauce thickened, add flour.

Pork heart stewed in sour cream: step-by-step recipe

Products for 4 servings:

• Pork heart (frozen) – 1 pc. (450 g);
• Onions (large) – 1 pc.;
• Garlic – 3 cloves;
• Sour cream – 4 tbsp. l.;
• Wheat flour – 1 tbsp. l. (with a slide);
• Vegetable oil – 3 tbsp. l.;
• Parsley - 4 sprigs;
• Khmeli-suneli – 0.5 tsp;
• Ground pepper;
• Salt.

Cooking time: 80 min.

How to cook pork heart stewed in sour cream and onions in a frying pan

1. Defrost the pork heart slowly in the refrigerator or quickly in the microwave. Rinse well.

2. Cut the prepared heart in half, cut each half into 5 long pieces and rinse to remove any remaining blood. Cut the pieces into medium squares. Place the heart pieces in hot oil, cover and simmer at medium temperature for 20 minutes. If the liquid evaporates, add a little water.

3. Purified onion chop the garlic cloves not very finely.

4. Add the prepared chopped onion to the fried heart pieces, mix and fry at medium temperature for 7-8 minutes.

5. Place garlic and sour cream into the meat and onions, mix and cook for a couple of minutes.

6. Add flour, suneli hops, ground pepper to the pan and mix.

7. Pour in water (400 ml) and stir. It is better to replace water with meat broth. Salt, cover and cook at low temperature for 40 minutes. During this time, the pieces of pork heart should become tender and the sour cream sauce should become thick. Test when ready and, if necessary, increase the time by 10 minutes.

8. Finely chop the parsley leaves, place them in the prepared dish, mix and cook for a couple of minutes.

9. Place the delicious pork heart with onions stewed in sour cream on a plate with a hot side dish and immediately serve with vegetables light salad and bread. Mashed peas, potatoes or pasta are perfect as a side dish.

• This way you can prepare a dish from beef or lamb heart. Increase the stewing time in the sauce by 25 minutes, and the amount of water to 500 ml.
• To add variety to the dish, add chopped tomatoes and grated carrots. Add them to the fried heart with onions, cook for 5-6 minutes and then as per the recipe.

Beef heart is considered a noble, tasty by-product that replaces high-quality meat in many dishes. Properly cooked, it will surpass even veal.

The fresh semi-finished product has a slightly sweet aroma and a uniform dark red color. Covered with a small amount of fat with a yellowish tint.

The average weight is 1.5 kg - 2 kg.

Recipe

The offal is placed in a saucepan with cold water, brought to a boil and cooked over low heat with a lid. After 30-60 minutes of cooking, you need to change the water. An hour before the end of cooking, add onion, bay leaf and pepper to the broth.

Cook until done for 2.5-4.5 hours (the older the animal, the longer the cooking time). Can be cooked in a slow cooker.

It is best to store it in broth because the meat dries quickly.

The taste of boiled beef is reminiscent of venison and has a pleasant aroma.

Beef heart dishes

It is boiled with vegetables, baked in the oven, served with the addition of beans, corn, carrots, and pickled cucumbers. Vegetables improve the nutritional value of a dish and neutralize the harmful effects of cholesterol.

From the raw semi-finished product you can make:

• goulash
• steak
• shashlik

The boiled product is used in recipes for a variety of salads, cold appetizers and homemade liver sausage.

Soak the pieces of beef heart in water for 2 hours, place in a frying pan, and fry over high heat for 3-5 minutes until golden brown. Close the lid and simmer. If it turns out a little dry, add a little water or liquid sauce.

How to stew beef heart

How to prepare your heart for stewing
Thaw the heart; if frozen, rinse under running water. Cut the heart into slices, cut out the films, vessels and fat.
To rid the heart of excess blood, place the heart in a bowl, cover with cold water and leave for 2 hours.

Ingredients for stewing beef heart
Beef heart - 1 piece weighing half a kilo
Onions - 1 head
Ketchup - 2 tablespoons
Sugar - 1 teaspoon
Flour - 1 tablespoon
Vinegar 9% - 2 tablespoons
Bay leaf - 1 piece
Vegetable oil - 2 tablespoons

How to cook beef heart stew
Cut the heart into thin slices and add salt.
Heat a frying pan, pour a tablespoon of oil, add the heart and fry the heart for 10 minutes over medium heat. Sprinkle the heart with flour, stir and fry for another 2 minutes.
Add half a glass of water to the heart and simmer for 2 hours, adding water if necessary.
Peel the onion and chop finely. Heat a second frying pan, pour a tablespoon of oil, add the onion, fry it for 5 minutes over medium heat. Add tomato ketchup, vinegar, sugar and bay leaf to the onion. Simmer covered for 20 minutes. Combine the beef heart with the roast, stir, add salt to taste and simmer for another 10 minutes.

How to stew beef heart with vegetables

Stewing products
Beef heart - 1 kilogram
Apples - 2 pieces
Potatoes - 2 pieces
Tomato - 1 large
Bell pepper - 1 piece
Onions - 1 head
Vegetable oil - 4 tablespoons
Water - 1 glass
Salt - to taste

How to stew beef heart with vegetables
Rinse the heart, process it before cooking and cut into thin cubes. Pour a glass of water into a frying pan, place the beef heart, and simmer for 1 hour over low heat under the lid.
Peel the onion and chop it finely. Wash the apples, dry them, cut them in half, remove the seed pods and grate them on a coarse grater. Peel the potatoes and grate them. Wash the bell pepper, remove seeds and stems, and chop finely. Wash the tomato, dry it, cut it in half. Remove the stem.
Heat a frying pan, add onion, fry for 5 minutes over medium heat. Add bell peppers, apples, potatoes and tomatoes. Simmer for another 10 minutes over low heat, covered.
Combine vegetables and heart, mix, add salt and simmer for another 10 minutes.