Boiled and stewed beef heart: recipes for cooking in a saucepan and slow cooker. Fried beef heart

Cow's heart is a by-product of the first category. A variety of dishes are prepared from it. It is boiled, stewed, added to salads, broths and porridges, baked and fried with vegetables.

Below we will introduce you to its beneficial properties, and you will find out why it is so necessary for every person’s diet. And, of course, we will provide interesting recipes. Let's get started!

Briefly about the properties of beef heart

This by-product contains vitamins E, C and PP. It also contains microelements necessary for normal life – magnesium and iron.

Its high level of protein is another advantage, which is why it is recommended for feeding children over 8 months. It contains magnesium, which is so necessary for the functioning of the heart and blood vessels.

Components such as sodium, phosphorus, chromium, folic acid, manganese, sulfur and other macro- and microelements are necessary to regulate the mineral balance in the body.

Due to the fact that this offal has a low calorie content, it is very often used in dietary nutrition.

Rules for choosing an offal

It is advisable to choose the heart of a young calf, because it cooks much faster and comes out very tender. It is better to buy chilled, you can take a good look at it. It should smell like meat and there should be no stains or deposits on the surface.

Beef by-product must be properly processed:

1. The heart needs to be cut open and all the inner layer removed. Clear all blood vessels and blood clots;
2. It should then be rinsed with cold water;
3. Next, it is cut into medium pieces and soaked in cold water for about three hours;
4. After this it can be boiled. Cooking time - 1.5 hours.

Step-by-step cooking recipes

Cooking beef heart correctly and tasty is not difficult, because this product is combined with many ingredients. The main thing in the cooking process is to follow everything correctly and accurately, then you will get a delicious treat.

Unusual pilaf in a slow cooker

How to cook pilaf with beef heart in a slow cooker:

1. The offal is thoroughly washed and cleared of blood vessels, blood clots, and films. Next, cut it into strips and place in a small bowl;
2. Wash and peel the onions, bell peppers and carrots. Vegetables should be finely chopped and poured into a multicooker cup;
3. Add vegetable oil to the vegetables, select the “Baking” mode. Vegetables cook for 15 minutes;
4. Then add pieces of heart to them and cook for another 30 minutes;
5. Turn off the multicooker, rinse the rice and add it to the rest of the products. Pour water, add salt, spices and set the “Pilaf” mode. Everything simmers until ready;
6. At the end, add a piece of butter and mix everything.

Diet dish with vegetables in a slow cooker

Ingredients for this dish:

• Beef heart – 800 grams;
• 3 pieces of carrots;
• Pickled cucumbers – 3 pieces;
• Potatoes – 4 pieces;
• Onions – 3 pieces;
• 500 grams of tomatoes;
• Vegetable oil;
• One bunch of parsley;
• A little salt and spices.

More information on how to cook beef heart with vegetables:

1. We thoroughly wash and clean the offal. Next, put it in a medium container and pour cold water, leave for 3 hours to infuse;
2. After that, take it out and put it in a multicooker cup. Select the “Stew” mode and cook for 3 hours, 15 minutes before readiness, add some salt and simmer until the multicooker beeps. When cooked, transfer it to a bowl with cold water. After 15 minutes, take out and cut into cubes;
3. Then peel the potatoes and onions and cut them into pieces. Pour into the multicooker cup, add vegetable oil and select the “Multi-cook” mode. Cook vegetables for 10 minutes;
4. Pickled cucumbers and tomatoes must be cut into cubes and added to the onions and potatoes;
5. Add the heart, finely chopped parsley to the vegetables, add a little salt and spices. Set the “Multi-cook” mode and simmer at 120 degrees for 30 minutes.

Stew the offal in a frying pan

Ingredients you will need:

• 700 grams of beef heart;
• One onion;
• Ketchup – 100 grams;
• Granulated sugar – 1 teaspoon;
• Wheat flour – 2 tbsp. spoons;
• 70 grams of vinegar 9%;
• One piece of bay leaf;
• Vegetable oil;
• Water – 300 ml.

Let's take a closer look at how to cook amazingly tasty beef heart in a frying pan according to this recipe with photos:

Beef heart in sour cream

Products you will need:

• Beef heart – 1 kilogram;
• Sour cream – 300 ml;
• Celery root - 600 grams;
• Two onions;
• Sunflower oil;
• Parsley and dill – 1 bunch;
• Garlic cloves – 3 pieces;
• Flour – 1 tbsp. spoon;
• Water – 600 ml;
• Table salt and black pepper.

Preparation:

1. The heart must be washed and cleaned of vessels, films, and fat. Next, fill with water and leave for 2 hours. Once all the blood has come out of it, it needs to be cut into small cubes;
2. Pour sunflower oil into a frying pan, place the heart pieces and fry over high heat. Then reduce the heat and add water. Close the pan and leave to simmer for two hours;
3. Rinse celery root, carrots, parsley, dill with water. Peel the celery and carrots and cut into thin slices;
4. Chop the onion and herbs with a knife. Squeeze the garlic through a press;
5. Add carrots, celery and onions to the pan. Cover everything with a lid and simmer for 20 minutes;
6. Mix sour cream and pour into a frying pan;
7. Then add salt, pepper, chopped garlic and herbs. Everything is stewed for another 10 minutes.

1. The offal is cleared of veins, vessels, blood clots and washed. Next, put it in a saucepan with water and cook for two hours;
2. After the heart is cooked, it must be cut into strips;
3. Peel and rinse onions, carrots and sweet peppers. Cut the vegetables into strips and mix in a bowl with the heart;
4. Garlic cloves are chopped and added to all salad components. Then add granulated sugar and pour over a mixed mixture of soy sauce and vinegar;
5. Heat the oil and pour it over the salad, add salt and spices. Mix everything and leave for 20 minutes so that the salad is soaked.

The beef heart in these dishes always turns out tender, and the ingredients complement it and give it a piquant aroma.

Be sure to prepare these treats and delight yourself and your family with them!

If you still have a question about what else you can cook from beef heart, then watch the following video. Prepare a very tasty, sophisticated, but economical lunch from simple ingredients for the whole family:

Not all housewives know how to cook beef heart correctly and for how long. After all, this offal rarely appears on our table. In the meantime, you can prepare a huge number of nutritious, tasty and healthy dishes from it. The heart is a muscle that constantly works. Therefore, muscle tissue is very dense, requiring quite a lot of time to cook it until it is completely cooked.

How to choose

Chilled beef heart is a more valuable product than frozen one. The products of local livestock breeders are usually sold chilled, but frozen products are often brought from abroad. It needs to be treated with more caution.

Like any animal product, fresh beef heart should have the smell and appearance of fresh meat. There should be no stains, excess moisture or plaque. Their presence indicates the staleness of the product. A quality product has a dark red color. The presence of a small amount of blood in the chambers also indicates its freshness. Fat and hard vessels must be removed before sale. Pay attention to this, because they can spoil the taste of the product you are going to cook.

Advice! When choosing a beef heart, try pressing it. The muscle tissue of fresh produce must have a sufficient degree of elasticity to immediately restore its shape after pressure.

The heart of an adult animal can weigh 1.5 - 2 kilograms. If it is smaller, then you were probably lucky enough to buy offal from a young calf, which is softer and tastier. Be sure to ask how long to cook veal heart. It will take a little less time to prepare.

In a saucepan

The offal must be washed well, any remaining fat and hard vessels that can spoil the taste during cooking should be cut off. The heart is cut into four parts to get rid of any remaining blood. For the same purpose, it is soaked in cold water for about 3 hours. Frequently changing the water during soaking will allow this to be done more thoroughly.

The soaked offal should be placed in a pan with cold water and put on fire. After boiling, the water must be changed. Repeat the procedure three times. While the heart is cooking, you need to skim off the foam regularly. The total cooking time is from two to two and a half hours. Towards the end of cooking, you can add spices, bay leaves, and root vegetables.

Veal heart is cooked in the same way. But the cooking time is reduced to one and a half hours. After cooling, the boiled offal is added to various snacks and salads; casseroles, goulash, and stews are made from it.

On a note! While the heart is boiling, it should not be salted. Salt is added when preparing dishes based on this boiled offal.

In a pressure cooker and multicooker

You can cook a heart much faster if you use a pressure cooker or slow cooker. All preparatory work, such as cleaning, soaking, cutting, is carried out as usual.

In a pressure cooker, the heart of an adult animal will be ready in an hour, but the veal heart will be cooked until done in only 45 minutes. As with cooking in a saucepan, you can add spices and root vegetables to it, which are placed in the pressure cooker along with the offal. You should also not salt it during cooking.

In a multicooker, it needs to be cooked in the “Cooking/Stewing” mode for two hours. Aromatic herbs and root vegetables can be added immediately. No participation is required throughout the entire cooking process.

When cooking in a pressure cooker or multicooker, there is no need to drain the water and skim off the foam. This greatly simplifies the task.

The technology for preparing boiled beef or veal heart is quite simple. But this will take more than one hour. Experienced chefs do not recommend rushing in this matter in order to get a healthy and nutritious product that is ideal in taste and toughness, which can be included in the diet menu. Its calorie content after cooking is approximately 96 kcal per 100 grams.

Few people know that the heart (like the tongue) is considered a delicious offal. Preparing main courses from beef heart is not difficult, but they take quite a lot of time: the muscle tissue of the heart is quite elastic and dense. It can take about 3 hours to cook the offal, and when preparing a beef heart salad or a filling that requires this ingredient, it is usually boiled in advance. But you can serve boiled beef heart as an independent dish.

Despite the time commitment, goulash or stew from the heart will always be worth the effort. But there is no need to talk about the benefits of this meat - constantly working muscle contains a minimum of fat and a huge amount of protein substances, accumulates various microelements throughout the animal’s life. Dishes from the heart are nutritious and supply the body with iron and zinc, selenium, magnesium and other substances necessary for the human heart.

Before you put the pan with the heart on the fire, you need to prepare this offal for cooking:

• remove a thin durable film and excess fat from the surface;
• cut the heart into quarters lengthwise and soak it for 2-3 hours in cold water;
• rinse thoroughly and remove blood clots from the chambers;
• remove arteries and white films of valves inside the chambers.

Place the offal in a saucepan and cover with cold water. Bring quickly to a boil and skim off the foam. Reduce heat to low simmer and simmer for about 1 hour. After this, add whole carrots (100-150 g), onion (about 100 g), bay leaf and celery or parsley root to the broth.

Cook for another 1-1.5 hours with vegetables. At the end of cooking, add salt to taste and cook for another 10-20 minutes. Remove from heat and cool in broth. The finished heart can be used to prepare meat salads or used on sandwiches instead of sausage.

On the festive table, the boiled heart can be served in sliced ​​meat along with the tongue. Hot, with white sauce or sauce with horseradish, mustard and a side dish of mashed potatoes or rice, the heart can be served as a main course.

The broth left over from cooking is a very tasty and valuable product, into which some of the nutrients from the meat are transferred. You shouldn’t waste it: you can use it to make a wonderful soup with mushrooms or vegetables.

How to make beef heart salad?

Beef heart salad contains boiled heart. It should be prepared the day before to allow time to cook and cool.

For this mushroom salad you will need:

• ready heart - 500 g;
• turnip onion - 150 g;
• fresh carrots - 100-150 g;
• dried porcini mushrooms - 100 g;
• vegetable oil - 3 tbsp;
• vinegar - 2 tsp;
• mayonnaise - 150 g;
• salt, pepper, seasonings to taste.

Soak the mushrooms in advance and boil them in the same water, cool and chop as desired. Cut the onion into half rings and marinate about half of the amount received. Fry the rest of the onion and grated carrots until golden brown. Cut the heart into thin strips, add fried and pickled onions, season with mayonnaise and spices.

Boiled heart can be added to any salad where the recipe calls for meat or sausage. Elastic, juicy pieces will be an excellent replacement for them in any case.

Heh from the heart

Or you can make heh, a Korean beef heart salad. The specificity of this dish is that the meat is not boiled or fried, but marinated in vinegar, softening at the same time.

Cut 500 g of beef heart into strips and mix it with 5-6 tbsp. vinegar (9%), salt and black pepper powder. Marinate for 10-12 hours in the refrigerator. Squeeze out the liquid and place in a deep bowl.

Then add carrots grated on a special grater (about 150 g), onions cut into feathers (100 g), bell pepper and cucumber (150 g each) into thin strips. Press 3-4 cloves of garlic and ½ tsp through a press. ground red pepper. Pour 100 g of vegetable oil into the frying pan and heat it very hot. Pour over vegetables, stir, add 1 tbsp. soy sauce. Leave for 2-3 hours and serve.

Main courses: recipes with beef heart

There is nothing better than making goulash from the heart: the meat is stewed in a sour sauce and becomes soft quite quickly.

Need to take:

• heart - 500-600 g;
• onion - 100 g;
• flour - 2 tbsp;
• tomato paste - 2 tbsp;
• vegetable oil - 3 tbsp;
• salt, pepper, bay leaves to taste.

Chop raw beef heart and fry in vegetable oil. Add the onion and fry for 5 minutes along with the onion. Sprinkle the meat and onions with flour, mix well so that everything is evenly coated, add water or broth so that the meat is covered with liquid, and simmer over low heat for about an hour.

Add tomato paste, bay leaf, salt to taste and sprinkle with pepper. Simmer for another half hour and serve with a side dish of rice or mashed potatoes.

Cutlets

You can make minced meat from the heart and fry cutlets.

Both boiled and raw offal are suitable for them.

• heart passed through a meat grinder - 1 kg;
• onion - 150-200 g;
• raw egg - 2 pcs.;
• semolina - 2-3 tbsp;
• flour for breading;
• vegetable oil for frying cutlets;
• salt, pepper, spices.

Chop the onion and fry until transparent, mix with minced beef heart. Scramble the eggs with salt and pour into the minced meat. Add semolina, stir, adding spices to taste.

Leave the minced meat to sit, and then take it with a spoon and bread it in flour. Heart cutlets can be fried in the usual way in a frying pan or baked in the oven, topped with your favorite sauce, for which every housewife has recipes. You can serve them with potatoes and vegetables, rice, buckwheat and any other side dish of your choice.

Pate - a quick and healthy breakfast

This pate can be made only from the heart, or you can add other offal:

• heart, liver, lungs - 200 g or 600 g of heart (optional);
• onion - 150-200 g;
• carrots - 200 g;
• garlic - 2-3 cloves;
• hot chili sauce or adjika;
• dill or other greens;
• ground walnut - 150 g;
• salt, vinegar, spices - to taste.

Cut the offal into small pieces and simmer in a small amount of liquid until soft with carrots and onions.

Pass everything together with vegetables and liquid through a meat grinder with a fine grid. Add the remaining ingredients and stir. The pate can be stored in the refrigerator for several days and used for sandwiches or served at the holiday table in tartlets and as a separate dish.

Recipes for dishes prepared from beef heart by different peoples are very diverse. But the basic cooking techniques remain the same: you can boil, stew and prepare minced meat from the offal. By combining different combinations of dish ingredients and experimenting, you can get amazing results.

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 the dishes from it turn out simply amazing when properly prepared. In this collection we have collected some of the best recipes for cooking beef heart - simple, straightforward and delicious!

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 (they are usually 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.

Beef heart goulash recipe

You will need:

500g beef heart,

1 onion,

1 tbsp each tomato puree, vegetable oil and flour,

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 making delicious cutlets (balls) from beef heart

You will need:

1 beef heart,

1 large onion,

2 tbsp. semolina,

vegetable oil,

ground pepper,

How to prepare beef heart patties:

Prepare and boil the heart until tender, then grind into minced meat in a meat grinder. 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.

Beef heart chops recipe

You will need:

1 beef heart,

vegetable oil.

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 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 1 parsley root,

4 tbsp butter,

tomato paste,

garlic and salt to taste,

roots for cooking hearts.

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 each chopped garlic and ground ginger,

black pepper,

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,

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 heart dishes.

Internal organs of animals or offal, from a culinary point of view, most often evoke two opposite feelings - they are loved, they know how to handle them, they know many recipes and are often included in the home menu. The leaders in the “waste-free” use of meat are, naturally, gourmets and aesthetes from 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 is about how to cook beef heart, for those who love a variety of flavors 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 ordinary meat - or veal. And according to the classification, it belongs to category 1 by-products, therefore, it is not inferior in nutritional properties to 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 like 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 with a small amount of 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 stewed stew or goulash with a variety of sauces, or cooked whole for hot or cold appetizers. In addition, boiled or stewed heart in vegetable and cheese dishes is an excellent substitute for all types of meat. Before cooking beef heart, it is usually placed in cold water for a couple of hours, and during cooking (1.5-2 hours) the water is changed 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 cups of meat broth (you can use chicken broth 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, and grate half on a fine grater. Cut the bell pepper 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 fryer 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 a basic option. 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
• 100g 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 all blood vessels and fat, place 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 a golden brown crust appears on all sides. 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 beef offal dish. 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 a hot appetizer 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 casseroles, stuffed peppers and pancakes, and can also become a navy 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 fully cooked. After cooling, the fried minced meat is ground again and seasoned with flour, salt and pepper. Based on this recipe with two stages of grinding, you can prepare meat pate. For this, in the prepared minced beef heart, lung and liver, before the second grinding, add a couple of slices of white bread soaked in milk (the more bread, the more tender the pate is), 1 boiled carrot (optional) and 1-2 tbsp. l. butter, but there is no need to add 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?