How to cook heart stew. Boiled and stewed beef heart: recipes for cooking in a saucepan and slow cooker
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, add 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.
Today I want to talk about a recipe for making hearts. The entrails of large and adult animals cannot be eaten often, but sometimes you really want to, and therefore you can. Take 500 grams of beef heart.
We rinse it and clean it as much as possible of veins and anything unnecessary. Then cut into pieces 1.5 by 1.5 cm, maybe a little larger, and pour a glass of milk.
You can put a plate on top with a glass of water on it. This press should stand for three to four hours. Closer to direct frying, prepare one onion.
We will cut it into feathers; I like this cutting method in dishes that require stewing in a frying pan. Place the heart in a frying pan with a small amount of oil, as the meat will release the absorbed milk.
At this point, you can salt the heart to help it release all its moisture. I use Adyghe salt (thanks to my friend who brought a gift for me from one of his trips!), this salt is saturated with herbs, that is, you salt and add spices at once.
So let the heart fry for 20-25 minutes. After this time, all the released liquid will evaporate and we can add the onion.
Fry everything together for 5 minutes, then take out the flour.
And once again we add liquid to the pan: this time we fill the heart with a glass of filtered water. Now we will add three tablespoons of flour.
Mix everything in the frying pan, the water will become sticky, forming a gravy for the heart, in which it will simmer for the next one and a half to two hours. At this point, we reduce the heat to low and cover the pan with a lid. For beauty and taste, there are only three items left to add:
The first of them is tomato paste. Add two tablespoons to the pan.
Mix and add three bay leaves - this is the second position.
And the final touch is a pinch of dried dill.
After adding the dill, leave the pan alone, only coming every half hour to mix the contents.
So, after two hours of thermal treatment, the beef heart is ready! You can serve it with mashed potatoes, pasta, vegetables or anything else... I can’t even imagine what you can’t eat such a delicious thing with?!
I serve with pasta.
I will set the cooking time to 2 hours, but do not forget that we soaked it in milk for another three hours.
Well, bon appetit, friends! And see you on the pages of new recipes!
Cooking time: PT02H00M 2 hours
Today I want to offer a recipe for “Stewed beef heart”.
Beef heart belongs to category 1 by-products. This means that in nutritional value it is practically not inferior to meat, and in some ways even superior. Beef heart has 4 times less fat than meat, and almost the same amount of protein. It is low in calories and rich in minerals and vitamins. 100 g of product contains 16 g of protein, 3.5 g of fat, 2 g of carbohydrates,
and only 87 kcal.
Also, beef heart contains 6 times more B vitamins than beef, and one and a half times more iron. Due to its high magnesium content, this offal improves blood supply to the heart muscle.
Beef heart contains vitamins B-2, B-3, B-6, B-9, B-12, A, C, PP and trace elements (potassium, phosphorus, zinc, sodium, calcium).
Calories: High calorie
Calories per serving: 130 kcal / 100 g
To make beef heart stew, you will need:
Beef heart - 1.5 kg
onions - 4 medium onions
vegetable oil - 50 ml
salt - to taste
spices - black and allspice, bay leaf, parsley root, aromatic herbs (dry dill, parsley, thyme) and other spices to your taste
How to cook braised beef heart.
Cooking beef heart. We cut the heart, cut out the blood vessels, clean it of films and rinse it well. Cut into portions.
Let's prepare the ingredients.
Let's take a heart prepared and processed for stewing. Peel and chop the onion. Let's take vegetable oil and spices.
Pour 50 ml of vegetable oil into a frying pan and fry the heart for 10 - 15 minutes.
Then add the chopped onion and fry along with the heart for another 10 minutes.
Add water, cover with a lid and simmer over low heat for 4 hours. Add water as it boils.
About 30 minutes before the end of stewing, add salt to taste and add all the spices (black and allspice, parsley root, dry dill and parsley, thyme) and other spices you wish. Add fresh herbs in 5-10 minutes.
You can serve the stewed heart with fresh vegetables or rice, potatoes, or noodles.
Beef heart has a very pleasant taste and aroma, it is low in calories and rich in minerals and vitamins.
To prepare it, intensive mechanical and heat treatment (quenching) is required.
The heart should be dark red in color, dense and elastic in structure with white fat.
Before cooking, the heart must be cut, cut out the blood vessels, cleaned of films and rinsed well. Cut into portions.
Bon appetit!
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Beef heart contains a whole complex of vitamins B, C and PP, as well as iron, phosphorus, magnesium, protein and folic acid. In addition, heart is low in calories, so those who want to lose weight include it in their diet. Dishes made from this by-product help normalize blood pressure, strengthen the nervous system and are useful for anemia.
Braised beef heart recipe
Recipe for Russian salad “Frozen”
To prepare beef heart salad, you will need the following ingredients:
1 kilogram of beef heart; - 2 large carrots; - 2 onions; - 2 large pickled cucumbers; - ½ cup of vegetable oil; - mayonnaise.
You should not buy a heart with a lot of fat. A fresh raw heart is without bruises and has an even pink color
Remove the connecting valves and large blood vessels from the beef heart. Rinse well, boil and cool the offal. Strip it of films and tendons and chop it finely.
Wash and peel the onions and carrots. Then chop or grate the carrots, onions and pickles on a fine grater. Heat vegetable oil in a frying pan and fry all the vegetables separately. Pickled cucumbers must be fried until they dry out.
Place all the roasted vegetables in a colander and let the oil drain. After this, mix all the ingredients: boiled heart, carrots, onions and cucumbers. Season the salad with mayonnaise and mix well.
Recipe for stewed heart in Russian
To prepare stewed beef heart you need to take:
500 grams of beef heart; - 1 tablespoon of flour; - 1 onion; - 2 tablespoons of tomato paste; - 2 tablespoons of 6% vinegar; - 1 teaspoon of granulated sugar; - 2 tablespoons of butter; - 2 bay leaves; - salt.
Beef heart can also be used to make minced meat for pancakes and navy-style pasta.
Wash the beef heart, dry it in a napkin, cut it into small pieces, add salt and fry in a heated frying pan with oil. Then sprinkle with flour and fry for another 1-2 minutes.
Place the heart pieces in a shallow saucepan, add water or broth to the pan and bring to a boil. Strain the resulting sauce into a saucepan with a heart, add another one and a half glasses of water or broth, cover the dish with a lid and cook on low heat for 2-3 hours.
Separately, melt the butter in a frying pan, lightly fry the peeled and finely chopped onions, add tomato paste, table vinegar (if desired, you can replace it with cucumber pickle), sugar, bay leaf and bring to a boil.
About 20-30 minutes before the end of stewing the heart, pour the prepared tomato sauce into the pan.
Beef heart in Russian is served with buckwheat porridge, boiled rice, pasta, boiled or fried potatoes.
