From a culinary point of view, the internal organs of animals or offal most often evoke two opposite feelings - they are loved, they know how to handle them, they know many recipes and are often included in home menu. The leaders in the “waste-free” use of meat are, naturally, the gourmets and aesthetes of the French. But some people hate liver, and no force will force them to take even one piece of the innards into their mouth. Moreover, everyone knows perfectly well what functions these organs perform in the animal’s body. Our article on how to cook beef heart, for those who love a variety of tastes and are not afraid of anything.
Benefits of beef heart
Beef heart stands somewhat apart in the list of offal; most often no prejudices apply to it; its properties and capabilities are recognized on a par with regular meat- or veal. And according to the classification, it belongs to category 1 by-products, therefore, it is not inferior in nutritional properties ordinary meat. The main difference between the heart and all other types of internal organs is the complete absence of a state of rest; this strong muscle always works, regardless of what the cow is doing: sleeping, eating, walking or standing. Therefore, beef heart has a special fibrous, dense, elastic structure that, when pressed, easily restores its shape.
Nutritionists respect this product, because it contains one and a half times more iron than regular beef and 6 times more B vitamins. In addition to potassium, phosphorus, zinc and calcium, beef offal contains a lot of magnesium. They advise everyone to learn how to cook beef heart and include it in their menu, especially the elderly and those who have a lot of physical activity in their lives.
When choosing a beef heart, you need to pay attention to the smell - it should smell fresh natural meat. Color – dark brown. There should be no stains or deposits on the surface. The central part of the heart muscle is usually covered a small amount fat, which should be removed before cooking.
Calorie content of beef heart
Calorie content of beef heart: 96 kcal per 100 grams
Beef heart - recipe
In fact, you can cook anything from the heart. The most popular option is stew or goulash with various sauces, as well as cooked whole for hot or cold appetizers. In addition, boiled or stewed heart in vegetable and cheese, it perfectly replaces all types of meat. Before boiling beef heart, it is usually placed in cold water for a couple of hours, and during cooking (1.5-2 hours) change the water twice.
INGREDIENTS for 4 servings:
- beef heart weighing about 500 g
- 2-3 large bell peppers of different colors
- 1 large onion
- 2-3 large tomatoes or 200 g chopped canned tomatoes
- 1-2 carrots
- 4-5 slices bacon (optional)
- 2 glasses meat broth(you can take chicken or dilute a cube)
- 1 tbsp. l. paprika
- 1 chili pepper
- starch to thicken the sauce, if desired
- vegetable oil
- salt pepper
Preparation:
Clear the heart of films (as with the liver, you can simply use your hands or pick it up with a sharp knife) and fat, cut out the vessels. Soak in water for 1 hour, remove and dry. Cut the meat into small pieces or cubes of a couple of centimeters. Cut the onion into half rings, cut half the carrots into pieces, grate half fine grater. bell pepper cut into half rings or small strips, half the length of the pod. Peel the tomatoes (and seeds, if desired) and cut into half rings. Remove all seeds from the chili pepper and chop finely.
In a Dutch oven or heavy-bottomed saucepan that can be placed in the oven, fry the bacon for 1-2 minutes over medium heat (this operation can be omitted, but the addition of smoked meat products not only increases the quantity of the final dish, but adds a complete, voluminous taste). Add the onion, bring to a translucent state, add the grated carrots and after a couple of minutes add the chili and paprika, mix everything and after 1 minute remove the bacon and onions with carrots onto a plate with a slotted spoon. In the same pan, on a higher heat burner, fry the beef heart so that the pieces “grab” on all sides and a crust appears on them, add oil if necessary. After this, put all the remaining vegetables, onions, bacon and carrots into the pan, pour in the broth, bring to a boil, season with salt and pepper. Place the pan, covered with a lid, in an oven preheated to 200°C for 1.5 hours.
If the sauce turns out liquid, you can thicken it with starch. To do this, starch is diluted in 2 tbsp. l. water and pour into the pan, after which it is brought to a boil on top of the stove.
The main side dish for beef heart stew with vegetables is. However, you can prepare a complete dish at once by adding chopped potatoes to the frying pan 40-50 minutes after the start of stewing in the oven or rice, previously half-cooked. In this case, you should not thicken the sauce with starch.
Obviously, the proposed recipe for beef heart stew with vegetables is basic version. Chili pepper and any spices, such as celery or basil, are added as desired. You can add half a grated sweet and sour apple just before the end of the stew.
Video recipe
Beef heart with vegetables in creamy sauce
Ingredients:
- beef heart weighing 500-600 g
- 100 g smoked brisket or bacon
- 500 ml meat broth
- 2 carrots
- 50 g celery root
- 1 onion
- 2 tbsp. l. vegetable oil, salt pepper
INGREDIENTS for the sauce:
- 150 ml cream 22% fat
- 1 tbsp. l. flour, tomato paste, vegetable oil
- 0.5 tsp. dried thyme (thyme)
- salt pepper
Preparation:
Wash the heart, remove everything blood vessels and fat, put in cold water for 1-1.5 hours. At this time, cut the brisket into small rectangular pieces. Grate the peeled carrots and celery on a coarse grater, chop the onion. Remove the heart from the water, let it drain, dry it a little on a board or blot it with a cloth towel. Cut lengthwise into 2 equal pieces. Make punctures across the entire surface of the pieces with a very sharp thin knife and stuff into the heart. In a saucepan or low saucepan with a thick bottom, fry both pieces in oil for 15-20 minutes, until they appear on all sides. golden brown crust. Salt and pepper. Pour in the vegetables, pour hot broth over everything and simmer under the lid over low heat for at least 1 hour until the meat is tender.
During this time you need to prepare the sauce for the dish from beef by-product. Fry the flour in a dry frying pan with high sides, stirring all the time, until the flour turns yellow. In another frying pan, heat the tomato paste in vegetable oil and transfer the mixture to flour, add dried thyme. Mix everything quickly until homogeneous. Pour in cream. When heating over medium heat and stirring continuously so that no lumps remain, heat for 2-3 minutes, season with pepper and salt. When the heart is almost ready, add the sauce to it and simmer for another 10-15 minutes. Serve as a hot dish with any side dish or cut into slices and serve as hot snack along with vegetables. In this case, the sauce can be transferred to a gravy boat and served separately.
Video recipe
How to cook minced liver with beef heart
You can’t ignore the variety of liver pies. The remaining giblets are often placed in the minced meat for them along with the beef heart. This does not mean that you cannot use only the heart. Everything is determined by personal taste and preferences. Minced meat filling can be used in potato cutlets and casserole, in stuffed peppers and pancakes, and also become a naval component.
Cooking method No. 1
Ingredients:
- 500 g beef heart, lung, liver
- 2 tbsp. l. butter or vegetable oil
- 1 onion
- 1 tsp. flour
- salt pepper
Preparation:
Wash the giblets thoroughly, remove veins, films and fat, cut into small pieces. Boil everything together in salted water until tender, at least 1.5-2 hours. During this time, fry the chopped onion and cool. Grind the boiled and cooled beef heart, lung and liver in a meat grinder, mix with onion, salt, flour and pepper. If the minced meat turns out to be very dry, it can be slightly diluted with giblet broth.
Cooking method No. 1
In this case, all prepared by-products in the same quantity as in the previous recipe are ground raw together with onions in a meat grinder and fried in oil until full readiness. After cooling, the fried minced meat is ground again and seasoned with flour, salt and pepper. Based on this particular recipe with two stages of grinding, you can prepare meat pate. For him in ready minced meat from beef heart, lung and liver, before the second grinding, put a couple of slices white bread, soaked in milk (the more bread, the more tender the pate becomes), 1 boiled carrots(optional) and 1-2 tbsp. l. butter, but there is no need to pour flour.
Minced beef heart for fried Kuban pies
Ingredients:
- 300 g each beef heart and lung
- 500 g beef liver
- 2 onions
- 2-3 tablespoons lard or ghee
- 200-300 g mashed potatoes with milk
- salt pepper
Preparation:
Rinse and clean the giblets. Chop the heart and lungs and boil in salted water. Chop the liver and fry it together with chopped onion in melted lard or butter, season it with salt and pepper. Mix all prepared meat products and grind with a meat grinder. Add mashed potatoes, which will make the filling of beef heart, liver and lung more flexible, tender and juicy. And pies can be made from ordinary yeast dough, including ready-made ones.
Video recipe for pies
You shouldn’t be afraid to experiment in cooking, and, moreover, you shouldn’t create artificial restrictions in life. There are already enough of them, and with age there will be even more. In life you have to try everything, suddenly it will be unusual and tasty. Knowing how to cook beef heart, you can add variety to your life, save a little and enrich yourself and your loved ones with various useful substances.
Do you like offal dishes?
How to cook beef heart Beef heart is an offal of the first category, that is, in its nutritional value it is almost as good as meat, and in some cases even surpasses it: for example, the heart has 1.5 times more iron and 6 times more B vitamins (B2, 3, 6.9 and 12) than the beef itself. Many consider this offal to be heavy, but this is not entirely true: the heart contains 4 times less fat than beef, but the same amount of protein, many vitamins and minerals, and at the same time it is also low in calories (100 g of heart contains only 87 kcal). In addition to those already noted, the heart contains the following useful substances: vitamins A, E, C, PP, K, minerals such as magnesium (improves the functioning of the heart muscle; if it is deficient, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who faces elevated physical activity, as well as older people. Of course, in order to appreciate all the benefits of using this product, you need to choose it correctly. Let's say right away: chilled beef heart contains many times more useful substances than frozen, which is usually cheaper, so it is better to choose the first option in stores (they are usually brought from local farms, and frozen ones from abroad). In appearance, this by-product is like others meat products should look and smell fresh fresh meat, there should be no plaque or stains on it, it should not be overly moisturized. The color should be dark red, it’s good if there is some blood in the heart chambers - this indicates the freshness of the product, but the fat that covers the heart in the thickest part is usually removed along with the hard tubes before sale. In general, the structure of a fresh heart is very elastic; it should immediately take its previous shape after pressure. The weight of a beef heart is usually 1.5-2 kg; it is believed that the hearts of young cows and bulls are tastier. Before cooking, the heart must be thoroughly rinsed under running water. cold water, cutting in half lengthwise, remove all blood clots and blood vessels, as well as fat if you bought an unprepared product. It will be better if you soak it in cold water for 2-3 hours before starting cooking. But whether it needs to be boiled depends on the dish that will be prepared. Beef heart is cooked like this: pour cold water over it and boil for 1.5-2 hours, changing the water every half hour. You can prepare a lot of dishes from the heart, including baking it, frying it, stewing it whole or chopped. WITH boiled heart usually do variety of salads and snacks, pates, fillings for pies and other culinary products. Among the dishes that come perfectly from the heart are goulash, meatballs, chops, stews, etc. How to prepare these dishes? Very simple. Recipe for making goulash from beef heart You will need: 500g beef heart, 1 onion, 1 tbsp. tomato puree, vegetable oil and flour, pepper, salt, Bay leaf. Wash and prepare the heart, cut into cubes of approximately 30-40g in weight, rinse again, season with salt and pepper. Place the heart in a thick-walled pan with hot oil, fry, add onion cut into half rings, fry for another 5-10 minutes, add flour evenly, fry for another 3-5 minutes, pour in hot boiled water (it should only cover the meat), add tomato and bay. Simmer the goulash from the heart under a lid over low heat for 1-1.5 hours, serve with a side dish of vegetables. To make the goulash more tender, soak the chopped heart in milk for 2 hours in advance. Recipe delicious cutlets (balls) from beef heart You will need: 1 beef heart, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper , salt. Prepare and boil the heart until tender, then grind in a meat grinder into minced meat. Add finely chopped and fried onion and semolina to the minced meat, mix, beat in, pepper and salt, add spices to taste, stir and leave the cooked minced meat for 15 minutes. Form cutlets from the minced meat and fry them, breaded in flour, on both sides in hot oil until browned. If you want the meatballs to be less fatty and high in calories, bake them in the oven on a baking sheet until browned. Recipe for beef heart chops You will need: 1 beef heart, 100g mayonnaise, flour, pepper, salt, vegetable oil. Cut the prepared heart into slices 1 cm thick, no thicker, fill them with cold water for 1-2 hours, change it 2 times. Carefully beat each slice on one side, wrap it in foil, rub with pepper and salt, coat with mayonnaise, and leave to marinate for half an hour. Place the marinated chops in a frying pan (after breading them in flour), fry on each side for 7-9 minutes. Next, place the chops on a baking sheet lined with foil and cook in the oven for an hour. Don't want to use mayonnaise? Replace it with any other sauce of your choice: mustard, tomato, etc. Recipe for vegetable stew with beef heart You will need: 500g beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickled cucumbers, 1 large onion and parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart. Prepare the heart, cut it lengthwise, cover with cold water and boil, adding roots and onion, until ready. Cut in small pieces boiled heart cubes, fry in oil, add chopped carrots, parsley root and onion, fry a little more together, add diced cucumbers (peeled and seeds removed), medium-sized chopped potatoes, pour tomato paste, simmer until the potatoes are ready, add chopped garlic, mashed with salt, stir, sprinkle with herbs before serving. Recipe for beef heart stewed with mushrooms and ginger You will need: 500g beef heart, 50g dried mushrooms, 4 tbsp. vegetable oil, 2 tbsp. chicken broth, 1 tbsp. soy sauce, 1 tsp. chopped garlic and ground ginger, black pepper, salt. Cut the prepared heart into strips, cover with cold water for 2 hours, and boil until half cooked. Fry the heart in oil, add ginger, pre-soaked and boiled mushrooms until half cooked, garlic, pour in the broth and, salt and pepper, simmer everything until done. It is better to serve the dish immediately hot. Recipe for spicy beef heart stewed in beer You will need: 300g beef heart, 1 onion and a glass of beer, 0.5 lemon (juice), 2 tbsp. vegetable oil, ginger and cardamom to taste, salt. Cut the washed and prepared heart into pieces, pour in beer mixed with cardamom and ginger and onion (it needs to be cut into half rings and mashed with your hands until the juice comes out), cover with a lid and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart with lemon juice before cooking, place in a saucepan with thick walls and bottom, cover with onions, pour in half the marinade, bring to a boil, simmer for half an hour, pour in vegetable oil, simmer for another 20-30 minutes. You can serve this heart with any sauce. Even an inexperienced cook who has never cooked it before can cope with the preparation of such a seemingly complex product as beef heart. Try it and enjoy the aroma, benefits and great taste beef heart dishes.
It is unlikely that beef heart can be called a product that regularly appears on our tables - as a rule, it is prepared infrequently, even though dishes from it turn out simply amazing when cooked proper preparation. In this collection we have collected some of the most best recipes cooking beef heart - simple, understandable and tasty!
Beef heart is an offal of the first category, that is, in its nutritional value it is almost as good as meat, and in some aspects even surpasses it: for example, the heart has 1.5 times more iron and 6 times more B vitamins (B2, 3, 6,9 and 12) than in the beef itself. Many consider this offal to be heavy, but this is not entirely true: the heart contains 4 times less fat than beef, but the same amount of protein, many vitamins and minerals, and at the same time it is also low in calories (100 g of heart contains only 87 kcal).
In addition to those already noted, the heart contains the following useful substances: vitamins A, E, C, PP, K, minerals such as magnesium (improves the functioning of the heart muscle; if it is deficient, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who faces increased physical activity, as well as older people.
Of course, in order to appreciate all the benefits of using this product, you need to choose it correctly.
HOW TO CHOOSE THE RIGHT BEEF HEART
Let's say right away: a chilled beef heart contains many times more useful substances than a frozen one, which is usually cheaper, so it is better to choose the first option in stores (usually they are brought from local farms, and frozen ones from abroad). In appearance, this offal, like other meat products, should look fresh and smell like fresh meat, there should be no plaque or stains on it, and it should not be overly moistened. The color should be dark red, it’s good if there is some blood in the heart chambers - this indicates the freshness of the product, but the fat that covers the heart in the thickest part is usually removed along with the hard tubes before sale. In general, the structure of a fresh heart is very elastic; it should immediately take its previous shape after pressure.
The weight of a beef heart is usually 1.5-2 kg; it is believed that the hearts of young cows and bulls are tastier.
COOKING BEEF HEART: GENERAL PRINCIPLES AND RECIPES
Before cooking, the heart must be thoroughly rinsed with running cold water, cut in half lengthwise, and all blood clots and vessels removed, as well as fat if you bought an unprepared product. It will be better if you soak it in cold water for 2-3 hours before starting cooking. But whether it needs to be boiled depends on the dish that will be prepared.
Beef heart is cooked like this: pour cold water over it and boil for 1.5-2 hours, changing the water every half hour.
You can prepare a lot of dishes from the heart, including baking it, frying it, stewing it whole or chopped. A variety of salads and snacks, pates, fillings for pies and other culinary products are usually made with boiled heart. Among the dishes that come perfectly from the heart are goulash, meatballs, chops, stews, etc. How to prepare these dishes? Very simple.
RECIPE FOR PREPARING GOULASH FROM BEEF HEART
You will need: 500g beef heart, 1 onion, 1 tbsp. tomato puree, vegetable oil and flour, pepper, salt, bay leaf.
How to cook goulash with beef heart. Wash and prepare the heart, cut into cubes of approximately 30-40g in weight, rinse again, season with salt and pepper. Place the heart in a thick-walled pan with hot oil, fry, add onion cut into half rings, fry for another 5-10 minutes, add flour evenly, fry for another 3-5 minutes, pour in hot boiled water (it should just cover the meat), add tomato, bay . Simmer the goulash from the heart under a lid over low heat for 1-1.5 hours, serve with a side dish of vegetables.
To make the goulash more tender, soak the chopped heart in milk for 2 hours in advance.
RECIPE FOR PREPARING DELICIOUS CUTLETS (BITS) FROM BEEF HEART
You will need: 1 beef heart, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper, salt.
How to cook beef heart meatballs. Prepare and boil the heart until tender, then grind in a meat grinder into minced meat. Add finely chopped and fried onion and semolina to the minced meat, mix, beat in raw eggs, pepper and salt, add spices to taste, stir and leave the cooked minced meat for 15 minutes. Form cutlets from the minced meat and fry them, breaded in flour, on both sides in hot oil until browned.
If you want the meatballs to be less fatty and high in calories, bake them in the oven on a baking sheet until browned.
RECIPE FOR BEEF HEART CHOPS
How to cook beef heart chops. Cut the prepared heart into slices 1 cm thick, no thicker, fill them with cold water for 1-2 hours, change it 2 times. Carefully beat each slice on one side, wrap it in foil, rub with pepper and salt, coat with mayonnaise, and leave to marinate for half an hour. Place the marinated chops in a frying pan (after breading them in flour), fry on each side for 7-9 minutes. Next, place the chops on a baking sheet lined with foil and cook in the oven for an hour.
Don't want to use mayonnaise? Replace it with any other sauce of your choice: mustard, tomato, etc.
RECIPE FOR VEGETABLE RAGU WITH BEEF HEART
You will need: 500g beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickled cucumbers, 1 large onion and parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart.
How to cook vegetable stew with beef heart. Prepare the heart, cut it lengthwise, cover with cold water and boil, adding roots and onions, until tender. Finely chop the boiled heart into cubes, fry in oil, add chopped carrots, parsley root and onion, fry a little more together, add diced cucumbers (peeled and seeds removed), medium-sized chopped potatoes, pour in tomato paste, simmer until the potatoes are ready, add chopped and mashed garlic with salt, mix, sprinkle with herbs before serving.
RECIPE FOR BEEF HEART STEWED WITH MUSHROOMS AND GINGER
You will need: 500g beef heart, 50g dried mushrooms, 4 tbsp. vegetable oil, 2 tbsp. chicken broth, 1 tbsp. soy sauce, 1 tsp. chopped garlic and ground ginger, black pepper, salt.
How to stew beef heart with mushrooms. Cut the prepared heart into strips, cover with cold water for 2 hours, and boil until half cooked. Fry the heart in oil, add ginger, pre-soaked mushrooms and boiled until half cooked, garlic, add broth and soy sauce, add salt and pepper, simmer until done. It is better to serve the dish immediately hot.
RECIPE FOR SPICY BEEF HEART STEWED IN BEER
You will need: 300g beef heart, 1 onion and a glass of beer, 0.5 lemon (juice), 2 tbsp. vegetable oil, ginger and cardamom to taste, salt.
How to cook beef heart in beer. Cut the washed and prepared heart into pieces, pour in beer mixed with cardamom and ginger and onion (it needs to be cut into half rings and mashed with your hands until the juice comes out), cover with a lid and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart with lemon juice before cooking, place in a saucepan with thick walls and bottom, cover with onions, pour in half the marinade, bring to a boil, simmer for half an hour, pour in vegetable oil, simmer for another 20-30 minutes. You can serve this heart with any sauce.
Even an inexperienced cook who has never cooked it before can cope with the preparation of such a seemingly complex product as beef heart. Try and enjoy the aroma, benefits and wonderful taste of beef dishes
Let's talk about how to cook beef heart. It is rich in vitamins, and in its own way beneficial properties equal to meat. Along with liver and kidneys, it is considered an offal, and therefore its processing and preparation must be approached competently. The easiest way to cook a delicious beef heart is to boil it in slightly salted water. Before cooking, the heart must be thoroughly processed: rinsed in warm water, remove thin films and excess fat.
Boiled heart
Here we will look at a recipe for preparing beef heart by boiling it.
You will need:
- prepared beef heart
- seasonings to taste
- Bay leaf
- pepper
Cooking method:
- Before cooking, soak the product for 2-3 hours, always in warm water. This is necessary in order to remove excess blood clots. The water will take on a specific color, so it needs to be changed from time to time.
- After this, it is recommended to beat the heart with a wooden hammer; this procedure should be performed carefully so as not to damage the integrity of the product.
- Let's start cooking. Let's take enamel pan, pour cold water into it and place the heart so that it is covered with liquid.
- Cook for 2.5 - 3 hours over low heat.
- Add bay leaf and seasonings during cooking, salt and pepper to taste.
- When the heart is ready, cut it into portions.
This dish goes well with mashed potatoes.
Beef heart in a slow cooker
You will need:
- beef heart
- mushrooms
- carrot
- parsley root
- sour cream
Cooking method:
- Pre-boil beef heart
- Boil the mushrooms
- Fry carrots, onions and parsley root in vegetable oil in the "Soup" mode for 10 minutes.
- Add the boiled and chopped heart, fry for 5 minutes
- Add mushrooms
- We also add a package of sour cream, 100 ml of water, 2 tablespoons of flour, and spices.
- Set the “Stew” mode and cook for another 30 minutes.
This is a very simple recipe delicious dish from beef heart.
Braised heart
Let's move on to how to cook stewed beef heart
You will need:
- beef heart, 0.5 kg
- carrots, 2 pcs.
- onion, 2 pcs.
- Sweet pepper
- vegetable oil
- salt to taste
- spices to taste
Cooking method:
- Wash the heart and place it in a saucepan. Add salt. Cook for 2-3 hours, skimming foam during cooking.
- Preparing the boiled heart for frying. Peel and chop the onion. Fry the onion in vegetable oil. For spiciness, you can add garlic to the onion.
- Add pepper and carrots.
- Finely chop the heart, cut off excess tendons and fat. Add it to the vegetable frying.
- Add spices and salt to taste.
fried heart
We will need:
- beef heart
- greenery
- rendered fat
- pepper
- sugar
- tomato puree
- buckwheat
- green onions
Cooking method:
- Beef heart, fill it with cold water and soak for 3 hours. After it gets wet, take it out of the water, wipe it with a napkin and cut it into pieces.
- In a heated frying pan, fry the chopped heart in fat. Add the peeled, chopped and washed onions and fry for another 10 minutes.
- Sprinkle the heart with flour and after 2 minutes pour a little boiling water.
- Add tomato puree, sugar, salt, pepper.
- Sprinkle the finished dish green onions and parsley.
Goulash from the heart
Beef heart goulash is a fairly easy to prepare and inexpensive dish.
You will need:
- beef heart, 500 g
- flour, 1 tablespoon
- vegetable oil, 70 g
- tomato puree, 1 tablespoon
- onion, 1 pc.
- potatoes, 800 g.
- Bay leaf
- salt to taste.
Cooking method:
- We cut out the blood vessels from the heart, wash it, and cut it into cubes.
- Wash again, sprinkle with pepper and salt.
- Fry in a frying pan in hot oil with onions.
- Sprinkle with flour and continue frying for a few more minutes.
- Place the fried pieces in a pan and fill with water, which should completely cover the meat.
- Add the puree and bay leaf, cover the pan with a lid and simmer for 1-1.5 hours until done.
Goulash is best served with potatoes fried in oil.
Now you know how to deliciously cook beef heart, and you can delight your family with wonderful dishes! It contains a lot of vitamins and is very useful for both adults and children. Our various recipes will help you surprise your family every evening with delicious hot food. We wish you success and good luck in the kitchen!
Beef heart is a popular offal with low calorie content and rich taste, which is not inferior in nutritional value and satiety to meat. Dishes made from it are considered real delicacies. Many restaurants offer snacks based on beef heart. The homemade recipe can be chosen from a number of options.
Beef heart - valuable source iron and microelements of group B, containing 5 times less fat and only 87 kilocalories compared to meat. Experts recommend including this offal in the menu for those who do heavy physical labor and for older people. In cooking, beef heart is valued for its taste qualities and good compatibility with vegetables, sauces and seasonings.
How to properly prepare a future delicacy?
The quality of the offal is the key to tasty ready-made dish. Therefore, when purchasing, pay special attention to freshness and appearance. Whole beef heart should be a rich burgundy color, without spots or a grayish coating.
Before heat treatment, the product is washed under running water, the fat is removed, cut in half and the aorta, vessels, and clots of coagulated blood are removed. Regardless of how you prepare the heart (boil, fry, stew, mince, etc.), it is advisable to soak it in cold water for at least 2 hours.
Raw offal is used only for preparing minced meat for cutlets and meatballs. In other cases, it must be boiled first so that it becomes soft. This can be done in two ways.
- For tasty and rich broth The heart is cooked like this: completely immerse it in cold water and bring to a boil over high heat. The first, cloudy broth is drained, poured again with cold water, brought to a boil, and then simmered over low heat for about 2 hours; the foam must be removed.
- In order to cook delicious heart for salad, stewing or frying, use the following cooking technology: place the heart in boiling water for 5 minutes. The first broth is drained. Then a new batch of water is brought to a boil again, the heat is reduced to the very minimum and the offal is cooked for 2 hours, constantly skimming off the foam.
Boiled aromatic beef heart: a simple recipe
Boiled heart is the easiest way to prepare offal. It can be served as independent dish, light snack.
Ingredients:
- 1 beef heart;
- 1 large onion;
- 2 pcs. bay leaf;
- 7 black peppercorns;
- salt.
Preparation:
The method of preparing offal is simple, and the result is incredibly tasty and hearty lunch or dinner.
Ingredients:
- 1 boiled beef heart (about 500 g);
- 3 pickled cucumbers;
- 4 potatoes;
- 2 onions;
- 500 g tomatoes;
- greenery;
- salt.
Preparation:
- Finely chop the onion and sauté until transparent.
- Cut the potatoes into wedges and fry over high heat until golden brown.
- Place the previously fried vegetables in a thick-walled bowl.
- Add chopped cucumbers, tomatoes, herbs and beef heart (cut it into pieces first).
- Pour in a little water, add salt and simmer over medium heat until the potatoes are soft (about 20 minutes).
Recipe for cooking beef heart in a slow cooker
Cooking this offal in a slow cooker is an excellent opportunity to cook up amazing delicious delicacy without spending a lot of time.
Ingredients:
- 600 g beef heart;
- 200 g onions;
- 200 g carrots;
- 90 g odorless vegetable oil;
- 100 g tomato paste;
- 0.5 l of water;
- salt pepper.
Preparation:
A step-by-step cooking recipe with photos will tell you how to prepare a fragrant delicacy from healthy offal in a frying pan.
Ingredients:
- 400-600 g beef heart;
- 2 medium onions;
- 2 tbsp. l. flour;
- greens, salt, pepper.
Preparation:
- Cut the pre-boiled heart into oblong pieces, add salt, pepper and roll in flour.
- Heat the oil in a frying pan and add the offal.
- Fry over moderate heat until browned.
- Finely chop the onion and fry it separately until translucent or golden brown.
- 2 minutes before the offal is ready, add onion to the pan, stir, keep on fire for the remaining time and turn off the stove, sprinkle with herbs.
Beef heart goulash recipe
The dish will definitely please you with its taste and simplicity preparations. In his case, you can use interchangeable products. For example, replace tomato paste ripe tomatoes, add garlic for spiciness, etc.
Ingredients:
- 500 g beef heart;
- 1 tbsp. l. flour;
- 2 carrots;
- 1 tbsp. l. tomato paste;
- 1 onion;
- 1 pepper;
- salt pepper.
Preparation:
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