Chicken hearts rinse thoroughly as there may still be blood clots in them.
Trim fat (if there is a lot of it) and blood vessels.
I cut practically nothing; we sell them quite clean.
Next, I always cut them into two equal parts and rinse everything again.
Place in a colander and let the water drain thoroughly.
Peel the onions and carrots. I grate the carrots on a coarse grater, and simply chop the onion into half rings.
Heat a frying pan and add oil. First comes the onion. Fry for about two minutes, until it begins to change color slightly.
Turn the heat up to high and add the hearts. I hope you have very little water left there, which will quickly evaporate, and the hearts can be lightly fried.
Next, add the grated carrots and tomato paste into the frying pan. Fry for another two to three minutes.
Mix flour with two to three tablespoons of water.
Now add a glass of water, salt, pepper, flour mixture to the frying pan and simmer under the lid over low heat for about 20 minutes. After this time they will be almost ready.
The garlic must be peeled and chopped in any way - chopped with a knife or passed through a press.
Next, add sour cream to the pan (I use low-fat, about 15%), garlic and cilantro (I used fresh frozen). Of course, if you absolutely cannot stand this herb with its peculiar aroma, then replace it with parsley or dill. But personally, cilantro fits perfectly there for me.
Mix everything well, close the lid and simmer for another 5 minutes, no longer needed.
Don't forget to check for salt. If you need it and want it, add it.
I serve with mashed potatoes. In my opinion - the perfect side dish.
Bon Appetit everyone!
Pre-boil the pork heart in salted water for 1.5-2 hours, cool.
Peel onions, garlic and carrots, remove seeds from bell pepper. Pour vegetable oil into the pan, add onion, cut into arbitrary pieces, and carrots, grated on a coarse grater.
Fry the onions and carrots over medium heat until soft, then add the chopped pork heart. Fry, stirring, over medium heat for about 4-5 minutes.
Add bell pepper, cut into strips, to the pork heart fried with onions and carrots in a frying pan.
Add here tomato paste, salt, sugar and spices, pour in hot water.
Stir the contents of the pan, cover with a lid, simmer the goulash over low heat for 10-12 minutes, then add bay leaves and chopped garlic.
Simmer the dish for another 5-7 minutes and it’s ready!
A very aromatic and tasty goulash made from pork heart, served hot along with gravy and your favorite side dish. I'm sure you'll love this homemade dish!
Bon appetit!
Unfortunately, some housewives neglect offal, completely groundlessly believing that they cannot be used to make tasty dish. In fact, proper cooking and the use of all kinds of spices can work wonders. After reading today's post, you will learn from heart (beef) in a slow cooker, pressure cooker and a regular saucepan.
Oven option
It should be noted that the dish prepared according to this recipe turns out incredibly tender and tasty. But in order for you to succeed, you must strictly adhere to all the recommendations below. Before starting the process, be sure to go to the nearest store and purchase all the required components. To make four servings of goulash, you should have the following products at your disposal:
- 450 grams of beef heart.
- Three sweet bell peppers.
- Large onion.
- 225 grams of canned tomatoes.
- Chili pepper pod.
- A tablespoon of paprika.
- Five pieces of bacon.
- Two glasses of broth.
To make a fragrant and satisfying goulash from beef heart, the above list should be supplemented table salt, ground pepper, a couple of tablespoons of starch and a small amount of quality vegetable oil.
Process description
First of all, you need to prepare the main ingredient. The heart is cleaned of films, fat and veins. After this, it is washed, dried with paper towels and cut into medium cubes.
Pour vegetable oil into a cast iron pan, heat it over medium heat and fry the bacon pieces in it. After a couple of minutes, add finely chopped onion, chili pepper and paprika to the same container. Mix everything well and place on a clean plate.
After this, the heart is fried in the same oil. When a golden brown crust appears on it, add sautéed onions, chopped sweet bell peppers and canned tomatoes. After them, the broth is poured there. The contents of the pan are salted, peppered, brought to a boil and the container is sent to the oven, heated to two hundred degrees. After about an hour and a half, starch, previously dissolved in a small amount of drinking water, is added to the finished goulash, which is discussed in detail in today’s publication.
Pressure cooker option
To feed your family a tasty and satisfying dinner, you should inspect the contents of your own refrigerator in advance and, if necessary, purchase all the missing ingredients. In order not to forget anything, before going to the nearest store, it is advisable to make a list that should include:
- 800 grams of beef heart.
- Tomato paste.
- Sweet bell pepper.
- Garlic.
In order for you to get a truly tasty and aromatic beef heart goulash, it is advisable to supplement the above list with a tablespoon of wheat flour, spices, table salt and good vegetable oil.
Cooking technology
The pre-washed, dried with paper towels and cut heart is fried over high heat. After the offal is slightly browned, it is transferred to a pressure cooker. Vegetables cut into strips are fried in the remaining fat and sent to the heart. Everything is salted, peppered, poured hot water, cover with a lid and leave to simmer over low heat for half an hour.
In a small bowl, combine a tablespoon of flour and tomato paste. All this is poured with cold filtered water, mixed well and added to the cooled pressure cooker. The contents of the dish are brought to a boil again, chopped garlic and chopped herbs are added to it. After a few minutes, the finished goulash from the heart (beef) in a pressure cooker is removed from the stove and served. Pre-cooked rice or mashed potatoes are usually used as a side dish.
Multicooker option
This recipe features a somewhat non-standard set of ingredients. But precisely because of this feature, you can relatively quickly prepare a very satisfying dish that can be served for lunch or dinner. In order for your family to be able to appreciate beef heart goulash, the recipe with photos of which can be seen in today’s article, you should buy all the necessary ingredients in advance. This time you should have the following ingredients on hand:
- A kilo of beef heart.
- 150 grams of fresh mushrooms.
- Four tablespoons of oatmeal.
- Large onion.
- Half a liter of filtered water.
- Two fresh chicken eggs.
Salt will be used as additional ingredients, ground pepper and fresh herbs. Thanks to the presence of these spices, the dish will have a rich taste and aroma.
Sequencing
Pre-washed and peeled onions are chopped and placed in a multicooker bowl. After it softens a little, add a heart, pre-cut into small cubes. All this is salted, peppered and continued to be fried. After the excess liquid has evaporated, prepared mushrooms and ground oatmeal are placed in the bowl of the device.
After three minutes, filtered water is poured into the multicooker and tomato paste is added. Beef heart goulash is prepared in the “Stew” mode for one and a half hours. Shortly before turning off the device, add beaten eggs and chopped herbs into the bowl.
Option with sour cream
Let us warn you right away that this dish will take a relatively long time to prepare. To avoid wasting precious minutes searching for missing ingredients, it is better to check in advance whether your kitchen has everything you need. You should have at your disposal:
- 600-700 grams of beef heart.
- A couple of tablespoons of sour cream, tomato paste and wheat flour.
- One medium carrot and one onion each.
- A tablespoon of sugar.
To make the pork heart goulash you prepare more flavorful, you can use any spices. In addition, you will need salt and vegetable oil.
Cooking algorithm
First of all, you need to tackle the main ingredient. The heart is washed, dried with a paper towel and cleaned of excess fat. After this, it is cut in half, washed again inside, placed in a pan filled with salted water and boiled until soft. Typically this process takes about two and a half hours. The finished offal is removed from the pan, cooled, cut into thin slices and set aside.
In a separate well-heated frying pan, generously greased with vegetable oil, fry onion cut into half rings and grated carrots. After the vegetables become soft, add wheat flour and mix well. Almost immediately after this, tomato paste, sour cream, salt, spices and boiled heart are added to the frying pan. The contents of the dish are filled with filtered water, stirred, brought to a boil and simmered for a quarter of an hour. After fifteen minutes, remove the pan from the heat. The finished heart (beef) goulash with sour cream is sprinkled with chopped herbs, laid out on plates and served. As a side dish, rice is usually boiled or mashed potatoes are made.
Step 1: Prepare the heart.
Before we start preparing the heart, it must be carefully prepared. First you need to soak it in cold water for 5-10 minutes, then drain the liquid and thoroughly rinse the heart again. After this, we place the offal on cutting board, cut off all the films and valves from it. Cut the peeled hearts into small cubes or strips. Heat a frying pan or saucepan over a fire and pour a little vegetable oil into it. Place the pieces of hearts in a frying pan and fry them on all sides for 3-4 minutes on each side.Step 2: Prepare the vegetables.
Peel the onions, wash them and cut them into thin half rings. We also wash and peel the carrots, then chop them on a coarse grater. Cut the bell pepper in half. Then we remove the seed stalk from it. We wash the pepper both inside and outside and cut it into squares. Step 3: Prepare the goulash.
When the heart is browned in the pan, add carrots and chopped onions to it. Mix the ingredients thoroughly and reduce the heat to low. After 5 minutes, salt the heart with vegetables to taste and add spices that you like. But do not overdo it with seasonings, as this will not brighten up the taste of your dish, but, on the contrary, will only ruin it. Next we simmer in own juice heart with vegetables for another 20 minutes on low heat without a lid. After this time, add a glass of any meat broth to the pan. Next, add the bell pepper and simmer the contents for another 10 minutes under the lid. Stir the goulash occasionally, and at the end you need to taste the dish for salt. Step 4: Serve the goulash from the heart.
You can add chopped herbs to the finished goulash to taste, which will be both a decoration and an additional taste. The dish is served with porridge or mashed potatoes as a meat gravy or sauce. Goulash is consumed hot. When used again, it can be reheated over a fire or in the microwave. Enjoy your meal! You can also use beef and chicken hearts to make goulash. It is important to understand that chicken has a more delicate texture, so it cooks twice as fast as pork.
You can also add pre-cooked beans and chopped tomatoes to the goulash. In this case, the taste of the dish was even richer and more satisfying.
To make the goulash more aesthetically pleasing, you can use a mixture of red and green bell peppers. And for the broth, ground red paprika.