Pork heart goulash recipe. Calorie, chemical composition and nutritional value.

Cooking: 1 hour 40 minutes

Let's prepare goulash from pork heart. If the heart is stewed for a long time, it will become soft and tender. Take the time to prepare this dish and you won't be disappointed. A delicious and satisfying lunch or dinner for the whole family is guaranteed!

How to cook a heart

The best way to cook the heart is to stew it for a long time in a sauce with the addition of vegetables. With prolonged cooking, the fibers of the meat soften and the texture becomes more tender. Of course, you can take pork or beef pulp for dinner, but it is the heart that contains more vitamins and minerals than other parts of the carcass. For example, the heart contains vitamins B, C, E, PP, iron, phosphorus, iodine and potassium.

If you like delicious gravy with meat, then we recommend other goulash recipes: hearty beef goulash, tender and delicate chicken goulash with sour cream, as well as an unusual mushroom goulash.

How to cook pork heart goulash

Cut the heart lengthwise, remove membranes and large blood vessels, and remove blood clots. Rinse thoroughly and soak in cold water for 2-3 hours.

Dry the heart and cut into cubes weighing 30-40 g.

Wash the cubes again, dry them, sprinkle with pepper and salt. Mix.

Place the heart pieces in a deep frying pan with heated oil and fry until browned.

Peel and chop the onion.

Fry the onion in oil until soft.

Place the onion in the pan towards the heart and sprinkle with flour.

Mix everything again and keep on fire for another 3 minutes.

Pour hot water over the fried pieces so that they are lightly covered with liquid, add tomato paste and bay leaf.

Cover the pan with a lid and simmer over low heat for about 1.5 hours.

The stewing time is approximate and depends on the quality of the meat and the size of the pieces.

Serve fried or boiled potatoes and canned green peas as a side dish for pork heart goulash. The dish can be sprinkled with chopped herbs.

Goulash

Ingredients:

two onions;
one carrot;
heart – 0.8 kg;
salt and bay leaf;
allspice – 4 peas;
a mixture of Provencal herbs - a teaspoon;
200 g tomatoes;
130 g bell pepper;
70 g of greens.

Preparation:

Grind the greens with peppers and tomatoes in a blender. Prepare a delicious sauce.
Cut the washed offal into uniform pieces.
Cut the carrots into small strips and cut the onion into cubes.
Add all the ingredients to the bowl, pour over the sauce and sprinkle with herbs and spices.
Mix thoroughly and set to “Stew” mode.
Cook for 2 hours.

Bon appetit!

Step-by-step recipe with photos

Many housewives often puzzle over how to diversify the daily menu. After all, ordinary dishes, to put it mildly, sometimes get boring. In such cases, I suggest thinking about offal. They are excellent meat substitutes, and the price is not as bad.

Today on the agenda is pork heart gravy. A delicious dish that goes well with many side dishes. The only disadvantage of this recipe is that the heart needs to be boiled first, and this is not a quick process. But, in any case, the result is worth it.

Prepare the ingredients listed for the recipe.

Pork heart is the main ingredient in this recipe, so it must be of the highest quality, without dark spots or damage. Wash it thoroughly under running water, then boil it until tender with the addition of salt, this will take about 2 hours. Ready meat should be easily pierced with a knife or fork.

Meanwhile, work on the vegetables. Cut the peeled onion into cubes and grate the carrots on a medium grater.

Place in a frying pan and fry in vegetable oil until golden brown. Stirring occasionally to prevent the frying from burning.

Add tomato paste, sugar, bay leaf and a glass of clean filtered water. Salt and pepper to taste.

Mix the contents of the pan thoroughly and cook for 5-7 minutes.

Remove the finished pork heart from the liquid and cool slightly. Then cut in half and rinse again under running water, there may be dried blood hidden inside. Trim large vessels, and cut the heart itself into arbitrary pieces.

Place the prepared meat into the tomato sauce, mix gently, cover with a lid and simmer over low heat for about 20-25 minutes. If the liquid evaporates quickly, you can add a little more.

That's all, the delicious pork heart gravy is ready.

Serve it hot along with any side dish. In my case, this is pasta, but rice, buckwheat, wheat porridge or mashed potatoes are also perfect.

Very often we pass by counters with offal, not thinking at all that from these seemingly unattractive ingredients you can prepare 1000 magnificent dishes, one of which is pork heart with gravy. Simple, not expensive and mind-blowingly delicious!

Azu

Ingredients:

three pickled cucumbers;
two onions;
0.7 kg hearts;
150 g yogurt;
3 tbsp. l. tomato paste;
salt and pepper to taste.

Preparation:

Cut the pork heart into small pieces.
Cut the onion into strips and the cucumbers into cubes.
Place in a bowl and top with yoghurt and tomato paste.
Sprinkle with salt and pepper and add various seasonings if desired.
Mix thoroughly and select the “Stew” program.
Simmer for 1 hour until the offal is ready.

Serve with a side dish of your choice. Bon appetit!

Preparation of pork heart with gravy:

Step 1: prepare and cook the pork heart.

Step 2: prepare the vegetables.

Step 3: fry the flour.

Step 4: stew the vegetables.

Step 5: bring the dish to full readiness.

Step 6: Serve the pork heart with gravy.

Tips for the recipe:

– In the same way, you can prepare gravy with any offal, for example, liver, chicken navels, lungs or kidneys, but do not forget that the cooking time for each of these products is different.

– If desired, for a more intense aroma while cooking the heart, you can add a couple of onions, carrots, a piece of celery root, cilantro root, laurel leaves and peppercorns to the water.

– The set of spices indicated in this recipe can be adjusted by introducing any spices and herbs that are suitable for preparing meat dishes, for example, ground red pepper, paprika, savory, curry and many others.

– Instead of water, you can use broth or vegetable broth.

– Instead of a frying pan, you can use a cauldron.

– If desired, you can add tomato paste or fresh tomatoes chopped in a blender to the gravy to taste.

Many people don't cook the heart often because it's tough and requires a lot of effort. I want to offer you a recipe for very lazy or very busy housewives. According to this recipe, the heart is prepared in three stages: cut it, put it in a slow cooker, press the button. All! Your effort should only be spent on cutting the heart, peeling and chopping the onion. Also, this dish is quite dietary, but more about that in the recipe.

Preparation steps:

You should start cooking goulash by soaking the pork heart, and for this you need to rinse this offal, then place it in some deep container, fill it with cool filtered water, keep it in it for about half an hour, then remove all the films. Cut the processed pork heart into small cubes and place in the refrigerator for several hours.
The water from the container where the wine heart was placed should be washed off after a certain period of time, and after that the pieces of this offal can only be placed in a colander and dried thoroughly. At the same time, you can start preparing all other food products, and first of all, you need to grate the carrots with small sections, chop the peeled onions or lettuce into small cubes.
Grind the washed fresh parsley together with the tomatoes, and this can be done using a blender, in this case you will get a sauce with a completely homogeneous consistency.
If you don’t have a blender, you can finely chop fresh parsley with a very sharp knife and grate the washed tomatoes on a grater with fine holes.
Next, grate the sweet bell pepper as finely as possible.
There is no need to lubricate the bowl of the multicooker; you just need to place the heart and all other processed and crushed food products in this container, season them with a mixture of Provençal herbs, and add a certain amount of fine rock salt at your discretion.
Place the bay leaf and allspice peas into the multicooker bowl, then set the device to the “Stew” mode, simmer the goulash products for about two hours, having first closed the device tightly with the lid. In just two hours, the goulash with pork heart will be completely ready, and you can serve it as you wish with a specific side dish.
Housewives will probably be interested to know that to improve the taste of such a dish, you can add paprika, suneli hops or hot pepper. Bon appetit!

Recipe for “Stewed heart with gravy in a slow cooker”:

Rinse the pork heart to remove any remaining blood and dry it. As you can see, there is almost no fat on it, but if something bothers you, then trim off this minimal fat.

Cut the heart randomly, I like to cut it into strips

Place the chopped heart and randomly chopped onion into the multicooker bowl. Add tomato paste, chopped garlic, a couple of bay leaves, salt, pepper and sugar. It is not necessary to chop the onion finely; when stewing, it will boil and become invisible.

A little secret. To make the gravy thick, flour or starch is often used. But I offer a more useful solution. Add 1-2 tablespoons of red lentils to the multicooker bowl. When stewing, it will boil and, mixed with boiled onions, tomatoes and meat juice, will turn into a thick gravy.

Pour in about 250 ml of water, stir the contents of the bowl. The water should be level with the level of all products.

The amount of water and lentils is approximate. The more lentils, the thicker the sauce.

Select the “STEW” program on the multicooker; cooking time is from 2 to 3 hours. I like a very soft heart, so I simmer for 3 hours.

After 3 hours, you will receive soft pieces of stewed heart in the most aromatic, thick and rich gravy. I do not use any additional spices, except pepper and bay, since I appreciate the rich meat aroma in this dish. But if you want, you can add any spices during the process of adding food.

As for sugar, I add it to balance the taste so that the tomato does not give off excess acid. Well, salt - to taste.

Using this recipe, you can also cook beef heart, chicken gizzards and hearts, as well as any tough meat.

The side dish for this dish is whatever you like. I have a mix of basmati rice and wild rice.

But anything will go with this dish: boiled potatoes, mashed potatoes, pasta, buckwheat, rice. Bon appetit!

I would like to dwell a little on such a product as pork heart. This is a completely dietary product. Unlike, for example, beef heart, pork has virtually no fat. Its calorie content in its raw form is 118 kcal/100 g. For comparison: the calorie content of chicken breast is 113 kcal/100 g. That is, the difference is not great. In this version of preparation, stewing in a sauce without oil and flour, the dish is quite acceptable for those who are watching their weight. I hope this recipe will be useful to someone.

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