Beef heart goulash: step-by-step recipe

Classic Hungarian recipe

It will take no more than 40 minutes to prepare Hungarian goulash.

Beef heart goulash, a classic recipe.

To prepare classic Hungarian goulash you will need the following ingredients:

500 g beef heart;
2 tbsp. l. tomato paste;
1 tbsp. broth cooked with meat;
100 g onions;
1 large carrot;
2 tbsp. l. wheat flour;
1 laurel leaf;
3 tbsp. l. sunflower oil;
freshly ground pepper;
salt.

The indicated ingredients will be enough to prepare 3-4 servings of goulash.

To prepare goulash, you need to follow these instructions:

You need to place the beef heart under water, remove films, veins and fat from it, wipe it with a dry towel to remove moisture, place it on a kitchen board and cut it into cubes. You need to remove the peel from onions, and peel from carrots. The easiest way to peel carrots is with a vegetable peeler. After this, the vegetables will need to be washed in running water, dried using a dry towel, and cut into cubes like beef heart.
Pour sunflower oil into a frying pan, heat it, move it to the fire, add prepared vegetables to the hot oil and fry them, setting the heat to moderate, until they acquire a golden hue. Then you can add tomato paste to the fried vegetables, stir, heat for several minutes over low heat and put it all in a saucepan.
Pour wheat flour into a separate bowl, roll the pieces of beef heart in it, transfer them to the remaining oil in the pan, sprinkle with a small amount of table salt and freshly ground pepper, mix and cook until they darken. After frying, the pieces of beef heart will also need to be poured into the pan with the vegetables.
Now you should pour the broth cooked with meat into the pan with the ingredients, boil it, send it to high heat, reduce the heat to low and simmer the dish for 30 minutes.

Bell peppers, Provençal herbs, champignons, oatmeal, and other by-products, such as beef lung or liver, dill, parsley, garlic, and allspice are added to the goulash. For variety, the dish is complemented with red wine and dried dried apricots. You can use ketchup instead of tomato paste.

After cooking, the goulash will need to be placed on portioned plates, topped with mashed potatoes or boiled potatoes and served. Chopped herbs are suitable for decoration.

Beef heart goulash: step-by-step recipe

Unfortunately, some housewives neglect offal, completely unfoundedly believing that they cannot be used to make a 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 how to cook goulash 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 with table salt, ground pepper, a couple of tablespoons of starch and a small amount of high-quality vegetable oil.

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 beef heart goulash, the recipe for 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.
One medium carrot and one onion each.
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. Salt, pepper, add 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.

Additional ingredients will be salt, 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 to them 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.

Source: https://FB.ru/article/280823/gulyash-iz-govyajego-serdtsa-poshagovyiy-retsept

With bell pepper

To prepare beef heart goulash with bell pepper, you need to allocate about 3 hours.

You need to take the following grocery set:

1 kg beef heart;
2 carrots;
1 bell pepper;
2 onions;
1 tsp. table salt;
8 black peppercorns;
3 tbsp. l. vegetable oil;
3 cloves of garlic;
2 laurel leaves;
3 tbsp. l. tomato paste.

Beef heart goulash with gravy and bell pepper is prepared as follows:

First you need to prepare the offal. The heart must be washed well using a brush, all blood clots removed and the top part with fat cut off. Now you need to cut the heart into middle strips and, if possible, cut out all the veins. The chopped heart should be rinsed again and placed in a bowl.
Next, you can pour oil into the frying pan, heat it and lay out the heart strips. They need to be fried over medium heat until the released juice has evaporated by half. This will take about 20 minutes.
Next, you need to pour hot water into the heart so that the liquid completely covers the offal, close the lid and continue to simmer, reducing the heat, for 40 minutes. If the liquid evaporates too quickly, you can add water.
In the meantime, you will need to peel the onions and carrots, chop the onions into small cubes, and chop the carrots on a large-mesh grater. The bell pepper should be cut in half, cut out the partitions, remove the seeds and cut into strips. The garlic will also need to be peeled and finely chopped.
After 40 min. Add vegetables, peppercorns, bay leaves to the frying pan, add table salt and stir the ingredients. The contents of the pan will need to simmer for another 10 minutes, then add tomato paste, stir and cook for another 10 minutes.

Place the finished goulash on a plate with a side dish of potatoes or rice and pour over the gravy.

In a slow cooker

Delicious beef heart goulash can be prepared in a slow cooker.

Basic	Spices and herbs
1 kg beef heart	1 tsp. provencal herbs
2 onions	10 g parsley
2 tomatoes	1 tsp. table salt
2 carrots	1 laurel leaf
1 tbsp. l. tomato paste
1 bell pepper

The process of preparing beef heart goulash in a slow cooker consists of the following steps:

First you need to start preparing the offal. The heart needs to be cleared of blood clots and excess fat cut off. Then you will need to cut the heart into cubes with a side of 1.5 - 2 cm, put them in a bowl and fill with cold water. The heart will need to be soaked for at least 2 hours, placing the bowl in the refrigerator.
Next, the heart should be placed in a colander and allowed to drain. Pieces of the heart also need to be wiped with napkins. The onions need to be peeled along with the carrots. You will need to grate the carrots through a large-mesh grater, and chop the onion into small cubes.
Now you need to add the greens to the blender bowl. The tomatoes will need to be cut into several parts and sent to the greens. The bell pepper should be divided into 2 halves, cut out the partitions, remove the seeds and add to the bowl. The contents of the bowl must be beaten until a homogeneous vegetable puree is obtained.
Then place the chopped heart in the multicooker bowl, pour vegetable puree on top, add onions and carrots, add Provençal herbs, peppercorns, bay leaves and close the lid. The multicooker should be switched to the “Quenching” mode and the timer should be set for 120 minutes. and simmer the ingredients until the beep sounds.

As a side dish for beef heart goulash, you can boil rice or buckwheat.

The dish is ready.

Sequencing

With mushrooms

The amount of ingredients is calculated for 4 servings of beef heart goulash.

You need to take the following grocery set:

1 kg beef heart;
150 g champignons;
4 tbsp. l. oatmeal;
1 onion;
500 ml water;
2 eggs;
1 tsp. table salt;
1/2 tsp. mixture of ground peppers;
10 g dill.

Beef heart goulash with gravy and mushrooms can be made according to the following instructions:

Before you start cooking, you will need to prepare the beef heart by washing off blood clots and trimming off excess fat. Then the heart needs to be cut into cubes with a side of 1 cm and soaked in cold water for at least 1 hour. During this time, you need to change the water several times. After soaking, the heart cubes need to be wiped to remove excess moisture.
Next, you need to remove the skins from the onion, cut it into 2 parts and chop it into half rings. You can grease the multicooker bowl with a small amount of vegetable oil and add the onions, set the “Fry” mode and fry the onions until soft and transparent.
Then you need to add the heart cubes to the onion, mix and continue to fry until the moisture released from the heart evaporates. Meanwhile, pour oatmeal into a coffee grinder and grind it into flour. Champignons should be cut into slices.
Now you can put the mushrooms in the multicooker and pour in the oatmeal flour, stir the contents and continue frying for about another 3 minutes. Afterwards, you need to add water so that it covers all the ingredients, also add tomato paste, table salt, stir and close the lid of the multicooker. The device should be switched to the “Extinguishing” mode and set the timer for 80 minutes.
Next, you need to break the eggs into a bowl and beat them with a fork.
Read also: Rolls in the oven
Then pour into the slow cooker 10 minutes before it’s ready, stirring the ingredients constantly. After 5 minutes, add finely chopped dill to the dish and bring the goulash to readiness.

Beef heart / Recipes with step-by-step photos

How to cook beef heart? This question is asked by housewives who want to please their loved ones with a healthy and tasty dish, but have never used this product. There are special features in preparing this offal so that the meat turns out soft and juicy. For example, pre-soak the heart in milk. Let's look at this recipe in detail, with step-by-step photographs.

1. Choosing heart is not much different from choosing any other meat. It’s worth starting with the fact that it is better to buy chilled offal rather than frozen. This product is much healthier. The heart should be elastic, with a minimum of fat.

The smell should be the same as regular meat. When pressing on the product, it should immediately restore its shape, since the heart itself is quite elastic. It is very good if some blood remains inside the heart muscle.

This fact also confirms the freshness of the product.

2. First, the heart must be cut lengthwise into two parts, rinsed thoroughly with cold or lukewarm water and removed any remaining blood. Then you can remove excess fat, vessel tubes (if you purchased an unprepared product) and films. By the way, if you couldn’t cut something right away, it’s okay. Any excess will be easy to separate after cooking. Cut into pieces 1.5*1.5.

3. Pour in milk.

4. You can place a press on top so that all the pieces are immersed in milk. Leave for 3-4 hours.

5. Then drain the liquid.

6. Pour a little vegetable oil into a frying pan, heat it and place the heart pieces. Add salt.

7. Simmer the meat under a closed lid. Gradually the juice will begin to release. You need to wait until the liquid has almost evaporated.

8. Add onion chopped into half rings.

9. Sprinkle with spices to taste. You can add paprika, ground black pepper, curry, turmeric.

10. Add 1 glass of water.

11. Next we add flour. Mix.

12. Then add tomato paste or ketchup.

13. Stir and simmer over low heat for 1-1.5 hours. Add fresh herbs before serving.

Bon appetit!

From such an offal as a heart, you can prepare a myriad of the most luxurious dishes. The simplest and most common recipe is goulash. This originally Hungarian dish can be prepared in several ways. It’s worth talking about the most common and relatively fast ones.

Beef heart goulash, classic recipe

In order to prepare goulash, it is best to soak the beef heart, and at the final stage, not in water, but in milk (as described above). But you can lightly beat it off after thorough washing. For goulash you need to take the following products:

• beef heart - a piece weighing about 0.5 kg; • onion - head (large); • tomato paste - on average 1-2 tablespoons are enough; • wheat flour - 1-2 heaped tablespoons; • water - 200 ml (slightly less than a standard glass); • vegetable oil – for frying;

• pepper, bay leaf and salt - to taste.

Cut the heart soaked in water and milk into small pieces (no more than 50 g each), put in a colander and rinse under running water. Place the offal pieces in a saucepan or other thick-bottomed container in which vegetable oil has been preheated.

You need to fry the heart for about 10 minutes, after which add the onion, previously cut into half rings. Fry the mixture for another 10 minutes, sprinkle with flour (evenly), mix thoroughly and continue cooking for another 5 minutes. Then add water to the saucepan to cover all the meat, semi-cooked tomatoes, salt and spices.

Cover the dish with a lid. The dish should be simmered for about 1.5 hours on the lowest heat.

In general, making beef heart goulash in a frying pan is a little more difficult than in a saucepan. The only difference is that flour is added at the very end of cooking. So. For this goulash you will need the same products and in the same proportions as in the previous recipe.

Chop the heart, fry in hot oil, add onion half rings and fry as described above. After this, pour water, tomato paste, spices into the frying pan and cover with a lid and simmer for about 1.5 hours.

Shortly before the end of cooking, fry the flour in a separate dry frying pan until golden brown, then add it to the meat and stir thoroughly, cook the goulash for another 5-7 minutes.

Beef heart in a slow cooker

You can very easily make beef heart goulash in a slow cooker. For such a dish you will need almost the same ingredients as for the previous two. True, there are differences:

• beef heart - a piece weighing about 0.5 kg; • onion - head (large); • carrots - 1-2 root vegetables (about 200 g); • garlic - 2-3 cloves; • tomato paste - on average 3- 4 tablespoons;• wheat flour – 1-2 heaped tablespoons;• water – 200 ml (slightly less than a standard glass);• vegetable oil – for frying;

• pepper and salt - to taste.

Rinse the heart and cut into relatively small pieces. Cut the onion into half rings or quarter rings if the onion is large. It is better to grate the carrots on a coarse grater, or you can cut them into strips. Finely chop the garlic with a knife.

Pour oil into the bowl of the device, put all the chopped ingredients, add spices, tomato paste and water. Mix everything, close the lid and put in the “Stew” mode for an hour. When this time has passed, leave the almost finished dish alone for 15 minutes, then open the lid and carefully pour in the flour.

Mix everything thoroughly and turn on the device in the “Fry/Deep Fry” mode for 5 minutes. When the sauce thickens, the goulash can be taken out for testing.

Beef heart goulash in the oven

Many people don’t even suspect that goulash can be cooked not only on the stove, but also inside it, that is, in the oven. This method is good because the dish turns out very tasty and tender. For this lunch/dinner you need to prepare almost the same products as for other versions of beef heart goulash:

• beef heart - a piece weighing about 0.5 kg; • bacon - 5 slices (about 100 g); • onion - head (large); • bell pepper - 3 pcs.; • tomato paste - on average 4-5 tablespoons are enough spoons;• starch – 1-2 tablespoons;• broth – 0.5 l (about 2 glasses);• vegetable oil – for frying;

• chili pepper, paprika and salt - to taste.

Heat vegetable oil in a frying pan and lightly fry the bacon slices. Then add the onion, which you finely chop in advance, paprika and chili. Fry the contents of the pan until the color of the onion changes to golden.

Place the finished mixture on a separate plate, and put the beef heart cut into medium-sized pieces into a frying pan (in the same oil). After a couple of minutes, add the cut sweet pepper and tomato paste to the offal. Fry for another five minutes and remove from heat.

Transfer the contents of the frying pan into a duck roaster, add fried onions and bacon, pour broth over everything, cover with a lid and place in a preheated “oven”, the temperature of which is 200°C.

After an hour and a half, you can turn off the fire in the oven, take out the duckling pan and pour starch diluted with a small amount of water into it. Mix the goulash thoroughly and put it back into the now cooling oven for 3-5 minutes.

Features of cooking beef heart

Beef heart is a rather rare guest on our tables. This product cannot be considered cheap, but it would also be wrong to say that it is super expensive. Well, in terms of price/quality ratio, despite the fact that it is an offal, in some respects it surpasses even meat.

Beef heart contains the same amount of protein as the meat itself, but significantly less fat. As for vitamins, in this regard, the heart is healthier than the tenderloin. In particular, there are 6 times more B vitamins in this product. And the calorie content of the heart is not too high: 100 g of offal contains no more than 90 kcal.

The heart also contains a lot of minerals, especially magnesium. That is why doctors advise giving dishes made from this product to children and the elderly more often. This menu will strengthen the cardiovascular system of all family members.

Beef heart is rich in other microelements: zinc, potassium, phosphorus, calcium, sodium, etc.

So this product must be present in the diet of people whose work involves heavy physical activity.

The heart muscle is quite dense and elastic. Therefore, in order for the finished dish to be soft and juicy, the beef heart must first be properly prepared. Before starting heat treatment, it is best to keep the heart in cool water for a couple of hours.

In this case, the water needs to be changed approximately every half hour. To improve the taste, you can keep the offal in milk rather than water for the last 30 minutes. But this is not at all necessary. However, like the soaking itself.

This procedure is necessary only to clear the product of blood clots.

You can cook the heart immediately after thoroughly washing and removing all excess. In this case, you need to cook it as follows.

Pour the offal with water, and when it boils, remove the foam that appears and cook for 30 minutes. After this, pour the liquid from the pan and repeat the procedure again.

After draining the second broth, rinse the heart, add water again, lightly salt and cook for another 2-3 hours until fully cooked.

By the way, the broth obtained as a result of cooking does not have to be poured out. You can use it to prepare a first course or a wonderful sauce. And one more nuance. If the beef heart was not soaked before heat treatment, you can lightly beat it with a wooden mallet. This way the finished offal will be much softer.

recipe “How to cook delicious beef heart”

Source: https://photoretsept.ru/blyuda-iz-myasa/govyazhe-serdtse-kak-prigotovit

With liver and lungs

You need to allocate about 120 minutes to prepare goulash with liver and lungs.

You will also need a multicooker and the following set of components:

250 g beef liver;
250 g beef heart;
250 g beef lung;
1 onion;
1 carrot;
200 ml water;
2 tbsp. l. tomato paste;
2 laurel leaves;
10 g dill.

You can prepare goulash from beef heart, liver and lung according to these instructions:

First, all beef offal must be rinsed well in water, then all films must be removed, veins cut out and excess fat trimmed off. Next, the offal will need to be cut into small cubes and washed again with cold water, then wiped with paper towels.
Next, the onions and carrots need to be peeled and washed. The onion should be cut into half rings, and the carrots should be grated on a large-mesh grater. You can put offal into the multicooker bowl, set the “Stew” mode, and set the timer for 15 minutes. and cook the ingredients, stirring them occasionally.
Then you need to stir the tomato paste in 200 ml of water, pour it into the multicooker, add chopped vegetables, add table salt and add bay leaves. Mix the ingredients well and increase the time on the timer by 60 minutes. 10 minutes before the end of the program time, add finely chopped dill to the goulash.

This goulash goes best with buckwheat or pearl barley porridge.

Pressure cooker option

800 grams of beef heart.
One medium carrot and one onion each.
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.

With boiled heart

To prepare goulash with boiled beef heart, you need to allocate 2.5 - 3 hours of free time.

You will need the following set of ingredients:

1 beef heart;
1 onion;
1 carrot;
1 bell pepper;
1 tbsp. l. tomato paste;
1 clove of garlic;
1 tsp. spice mixtures for meat;
1 tsp. granulated sugar;
2 laurel leaves;
3 tbsp. l. sunflower oil;
250 ml boiling water.

Boiled beef heart goulash with gravy is prepared in the following way:

First of all, the beef heart needs to be processed. You need to cut off the fat from it and wash it well under running water, washing away any blood clots. Now you can put the heart in a pan, fill it with water and put it on the fire. As soon as the water boils, you need to drain it, pour in clean water and cook the heart with the addition of salt for 1.5 - 2 hours, then cool.
Now the boiled heart can be cut into medium-sized cubes. You will need to peel the onions, garlic and carrots, divide the bell pepper into 2 parts and cut out the partitions with seeds. The onion should be chopped into small cubes and the pepper should be cut into strips.
Next, you need to heat the frying pan, add vegetable oil, add the onions and carrots and fry them over medium heat until soft, then add the heart cubes and continue frying for another 4 - 5 minutes.
Then you can add pepper straw to the frying pan, add tomato paste and pour in boiling water. The ingredients need to be stirred well so that the tomato paste dissolves in the water, cover the pan with a lid and simmer the dish over low heat for 12 minutes. Afterwards, you can put 2 bay leaves into the goulash and add the garlic that has been passed through a press.
The goulash needs to be simmered for another 5 - 7 minutes, after which it will be ready.

With ketchup

The prepared ingredients are enough for 6 servings of goulash prepared with ketchup.

List of required components:

1 beef heart;
1 carrot;
1 onion;
100 ml ketchup;
1/2 tsp. table salt;
1 tbsp. l. granulated sugar;
2 laurel leaves;
1/4 tsp. allspice ground;
1/4 tsp. black pepper.

Making heart goulash with ketchup consists of the following steps:

First you need to wash the heart, clean it of films and blood clots, then cut it into medium pieces. The carrots will need to be washed and peeled with a vegetable peeler, then cut into large pieces. The onion needs to be peeled and chopped into thin half rings.
Now you can grease the saucepan with sunflower oil, put the pieces of the heart into it and put it on the fire. The heart should be fried with salt over low heat until the juice has evaporated for 20 minutes.
Then you need to pour 1 tbsp to the heart. hot water and simmer the offal under the lid for 1.5 hours. If necessary, you can add water if it evaporates too quickly.
In the meantime, you can prepare the vegetables. You also need to pour some vegetable oil into the frying pan, add the onion and carrot sticks and fry them until the onion is soft.
Now you need to pour in ketchup, add a little salt and granulated sugar and simmer the ingredients until the carrots are soft over medium heat.
The prepared vegetables can be placed in a saucepan towards the heart along with the gravy, bring the ingredients to a boil, add ground peppers and remove the saucepan from the stove. The dish should be allowed to steep in the saucepan for 15 minutes, after which it can be divided into plates.

Beef heart goulash with gravy can be served as an independent dish, supplemented with green onions and Borodino bread.

With wine and dried dried apricots

List of ingredients needed to prepare goulash:

beef heart – 500 g;
dry red wine – 1 tbsp.;
dried dried apricots – 30 g;
carrots – 2 pcs.;
wheat flour - 3 tbsp. l.;
meat broth - 4 tbsp;
nutmeg – 1 tsp;
ghee - 2 tbsp. l.;
granulated sugar – 1 tsp;
salt;
ground black pepper.

This version of goulash can be prepared as follows:

Place dried apricots in a deep bowl, fill it with water and leave for a few minutes. The beef heart will need to be prepared by washing it, cleaning it from films, veins and fat, drying it with napkins and cutting it into equal pieces.
You need to put a deep saucepan on the fire, put the butter in it, wait until it is completely melted, pour the beef heart cut into equal pieces into it, sprinkle it with wheat flour, mix well and cook over high heat until golden, stirring constantly.
At this time, remove the peel from the onion, place it on a cutting board and chop it into small cubes. After this, you can pour the chopped onion into a saucepan towards the heart, stir and fry for 3 minutes. Carrots need to be washed from dirt, peeled using a vegetable peeler, chopped into strips and poured into a saucepan along with dried apricots.
Now you need to mix all the ingredients together and cook on high heat for 3 minutes, stirring continuously. After 3 min. You can add ground nutmeg and black pepper. Then you need to add dry red wine, close the saucepan with a lid and cook the goulash for 10 minutes, stirring occasionally.
At this stage, you should pour the broth into the dish, add a little granulated sugar and table salt, stir and simmer for about 40 minutes, reducing the heat to minimum.
When the goulash is ready, it needs to be divided into portioned plates, topped with a side dish of potatoes and served.

With sour cream

Ingredients included in goulash:

600-700 g beef heart;
2 tbsp. l. tomato paste;
3 tbsp. l. sour cream;
2 onions;
1 carrot;
2 tbsp. l. wheat flour;
1 large carrot;
1 tbsp. l. granulated sugar;
2 tbsp. l. vegetable oil;
salt;
spices as desired.

Beef heart goulash with gravy and sour cream can be prepared in this way:

First of all, you need to wash the beef heart, clean it of excess fat, veins and films, dry it using paper towels, place it in a pan filled with water to the 2 liter mark, and boil it for 2 hours. The cooked heart will need to be transferred to a kitchen board and thinly cut into slices.
Next, you will need to peel the carrots and onions, then rinse them, chop the onions into small pieces, and grate the carrots using a coarse grater. Pour oil into a frying pan and heat it over high heat. Place the prepared vegetables into hot oil and fry them until they acquire a golden hue.
After this, you should pour wheat flour into the fried vegetables, mix, add sour cream mixed with tomato paste, add a little table salt, spices and mix it all. Then you need to put the chopped beef heart in a frying pan, pour in half a glass of water, stir, put on the fire and wait until it boils.
Now you can reduce the heat to low and cook the goulash for 15-20 minutes. When it is ready, you need to turn off the heat, place the dish on plates, sprinkle with chopped herbs and serve.

Boiled rice is suitable as a side dish.

With bacon and chili pepper

The following products are included in goulash:

beef heart – 450 g;
bacon - 5 slices;
chili pepper – 1 pc.;
canned tomatoes – 230 g;
large onion - 1 pc.;
sweet pepper – 3 pcs.;
broth cooked with meat - 2 tbsp.;
paprika – 1 tbsp. l.;
starch - 2 tbsp. l.;
sunflower oil – 2 tbsp. l.;
salt and pepper.

Description of the goulash preparation process:

The cleaned beef heart must be washed in running water, wiped dry with a towel, transferred to a cutting board and cut into medium-sized cubes. Then you can heat the sunflower oil in a frying pan over medium heat, place the bacon slices in it and fry them for about 2 minutes.
After this, you will need to peel the onion and chop it into small cubes on a kitchen board, then rinse the chili pepper, dry it and chop it finely.
Add the chopped onion and chili pepper to the bacon, add paprika, mix it all and transfer it to another bowl.
Pour pieces of beef heart into the remaining oil, fry them until golden brown, then rinse the sweet pepper, cut in half, remove seeds and membranes, cut into small pieces, add to the heart, add canned tomatoes, meat broth, mix it all thoroughly and bring to a boil over high heat.
Now you need to turn on the oven to heat up to a temperature of 200°C, put the goulash into it and cook it for 1.5 hours. After it, you can remove it from the oven, add starch, previously dissolved in clean water, and mix well.

It is recommended to prepare goulash with gravy from chilled beef heart. You can use a pressure cooker to prepare the dish. The offal should be dark red in color without spots.

Beef heart goulash recipe with photo

Juicy and dense, soft and elastic, beef heart will replace meat in many dishes, and even surpass veal in terms of benefits. One standard heart size is enough to prepare dinner for a family of four. When choosing a beef heart, inspect it carefully so that the color of the product is uniformly red, without dark spots or inclusions.

Before preparing the heart blue manicure for short nails photo, you must rinse thoroughly with cold water, remove fat and vessel walls. What to cook from beef heart is asked by everyone who is going to buy this product. Let's present several recipes, both for every day and for the holiday table. Boiled beef heart. Ingredients: Beef heart – 1 pc.

Onions – 1 pc. Carrots – 1 pc.

Parsley root – 1/2 pcs. Bay leaf – 2 pcs. Salt - to taste. Rinse the beef heart, add cold water and bring to a boil. Skim off any foam that has formed, reduce heat, and cook for 40 minutes. Add peeled vegetables and bay leaf and cook for one hour. Add salt and cook for 10 minutes. Cool the heart without removing it from the broth.

Serve hot as a main course with boiled rice or potatoes, or cold, thinly sliced and seasoned with mustard and horseradish. Use the broth for making soups (especially good for solyanka) or serve in cups with pancakes. Pancakes stuffed with beef heart. Ingredients: Beef heart – 1 pc.

Onions – 1 pc. Butter – 1 tbsp. L. Sunflower oil – 2-3 tbsp. L. Pancakes with milk – 15-20 pcs. Salt, ground black pepper - to taste. Boil the beef heart (see previous recipe), cool and grind using a blender or meat grinder. Finely chop the onion, fry in butter for 2 minutes, add minced heart, stir and cook for 3-4 minutes.

You can add a few tablespoons of the broth in which the heart was cooked.

Place two tablespoons of filling on each pancake, roll it into a tube or envelope, and fry for 2-3 minutes on each side. Serve with sour cream or a cup of broth.

Tip: the prepared pancakes can be put in the refrigerator or frozen, so you will always have a quick dinner on hand. Beef heart cutlets. Ingredients: Beef heart – 1 pc. Onions – 1 pc. Egg – 2 pcs. Semolina – 2 tbsp. L. Wheat flour - 2 tbsp. L.

Sunflower oil - salt for frying, ground black pepper - to taste. allergy to vitamin D in infants photo

Boil the beef heart, grind using a meat grinder or blender. Finely chop the onion, fry over medium heat until transparent, mix with the minced heart.

Lightly beat the eggs with salt and pepper, add to the minced meat, add semolina, mix well and set aside for 10-15 minutes. Dip a tablespoon into cold water, scoop out the minced meat and form into cutlets. Dip in flour, fry until golden brown or bake in the oven.

Beef heart salad. Ingredients: Beef heart – 1 pc. Onions – 2 pcs. Carrots – 1 pc. Sunflower oil – 3 tbsp.

L. Vinegar – 2 tsp. L. Mayonnaise – 150 gr. Salt, ground black pepper - to taste. Boil the beef heart and cool in the broth. Cut the onion into thin half rings, pour half of it with vinegar diluted in half a glass of water.

Fry the remaining onion and grated carrots in oil for 4-5 minutes. Cut the heart into strips, mix with vegetables, season with pepper and season with mayonnaise. Beef heart goulash. Ingredients: Beef heart – 1 pc.

Onions – 1 pc.

Tomato paste – 2 tbsp. L. Wheat flour - 2 tbsp.

L. Bay leaf – 2 pcs. Sunflower oil – 3 tbsp. L. Salt, ground black pepper - to taste. Wash the beef heart, cut off the membranes, cut into medium pieces.

Roll in flour, fry for 5-6 minutes, add onion cut into half rings, cook for 3 minutes, add water, add bay leaf and simmer for about an hour. Add tomato paste, salt and pepper, mix well and cook for 30 minutes.

It is quite possible to please your friends and loved ones with an original hearty beef heart dish on holidays.

What to prepare for the New Year's table or on the occasion of a family celebration, each housewife decides for herself; we will be glad if the beef heart dishes we offer are to your liking. Beef heart shashlik. Ingredients: Beef heart – 2 pcs. Onions – 2 pcs. Garlic – 5 teeth. Chili pepper – 1 pc. Wine vinegar – 4 tbsp. L. Olive oil – 2 tbsp.

L. Salt, ground black pepper - to taste. Rinse the beef hearts, cut into small pieces and mix with onions, cut into rings. Mix vinegar and olive oil, add chopped garlic and chili pepper, salt.

Pour the resulting marinade over the heart, cover with cling film and place in the refrigerator for 8-10 hours. Fry on well-heated coals, turning, for 15-20 minutes. Serve with herbs and pomegranate seeds. Korean beef heart.

Ingredients: Beef heart – 1 pc. Onions – 1 pc.

Carrots – 1 pc. Cucumber – 1 pc.

Sweet bell pepper – 1 pc. Garlic – 3 teeth. Parsley – 1/2 bunch Sunflower oil – 100 gr. Vinegar – 5-6 tbsp. L. Soy sauce - 1 tbsp. L. Ground coriander - 1/2 tsp. Ground red pepper - 1/2 tsp.

Salt, ground black pepper - to taste. Rinse the beef heart, thoroughly clean and cut into large strips, pour in vinegar, add salt and pepper, marinate in the refrigerator for 10-12 hours. Peel the carrots and grate them on a Korean carrot grater, add a little salt. Cut the onion into thin half rings, the pepper into strips, and the cucumber into thin cubes.

Remove the heart from the marinade, squeeze out excess liquid and place in an enamel container. Place chopped vegetables, chopped garlic and red pepper on it. Heat the oil to almost boiling and pour over the salad. After cooling, pour in soy sauce and sprinkle the dish with finely chopped parsley. Place in the refrigerator for 2-3 hours.

Look for unusual ideas and delicious recipes for beef heart dishes in our “recipes” section.

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Source: https://seklife.net.ru/gulyash-iz-serdca-govyazhego-recept-s-foto.html