Good afternoon dear readers!
Today we will prepare with you a certain delicacy, let me clarify a little - it will be beef heart. Have you tried cooking this offal? So it’s time to try it, the meat turns out to be very tender and very tasty. And it doesn’t take long to prepare, but you’ll have to work with the meat longer, everything is much simpler here. To serve the heart with a side dish, we will cook it with gravy, this will make the dish much more satisfying.
We decide on the list of products included in the composition. Well, of course, if this is gravy, then there should be vegetables: carrots and onions. This is the main part of the vegetables, without which the main part of the sauces cannot be done. And to add color to our dressing, we’ll add tomato paste; you can use a spicier sauce, this isn’t for everyone. For piquancy and some variety, I decided to flavor the delicacy with garlic, this gave it an even more appetizing aroma, and the taste became better. And of course, spices, they can be anything, I have the classic version, I have salt and ground black pepper, we don’t like to use additives.
When should you serve this dish? Like any meat goulash, we will serve it with a side dish, and it will be lunch or dinner, as you wish. I cooked it for lunch, but there was still some gravy left, so we served it for dinner. And of course, such a delicacy needs vegetables, it will be tastier.
Well, if you don’t have time to prepare such a delicacy, then I offer you a simpler recipe. We already prepared the side dish and the meat at the same time and baked them in the oven. Such cooking options significantly reduce the time spent in the kitchen. And here is the recipe itself, chicken with potatoes. Follow the link and start cooking with me.
How to fry beef heart in a frying pan (tasty and fast)
How to choose the right beef heart? Of course, the first thing you should pay attention to is the age of the animal. The younger the cow, the better. The product of such an animal will reach readiness much faster. And the taste of such meat will be many times better. The second thing you should pay attention to is the quality of storage. Of course, chilled offal is much better than frozen. Therefore, the choice is the first option.
We have reviewed the main quality indicators; I will touch on some points in the article itself. Well, for now, let’s start cooking with you.
We will need:
- Beef heart - 400 gr.
- Vegetable oil - 80 ml.
- Onion - 1 pc.
- Carrots - 1 pc.
- Salt - to taste
- Ground black pepper - to taste
- Tomato paste - 2 teaspoons
- Water - 250-300 ml.
The ingredients are prepared and you can proceed directly to cooking. The cooking process is not at all tiring, the meat cooks quickly and turns out very tasty.
Stewed veal heart
Ingredients
- Veal heart - 1 pc. (0.5 kg)
- Vegetable oil - 2 tablespoons
- Onions - 1 piece
- Carrots - to taste
- Celery - to taste
- Sour cream - 3 tablespoons
Recipe for braised veal heart
To begin with, we thoroughly wash the heart, clean it of blood vessels, and remove the film. Immerse in a pan of salted boiled water, cook for about 1 hour, then drain the water, cut into strips and return back to the pan.
Now you need to prepare the vegetables - peel and finely chop the celery, onion and carrots. Fry the chopped vegetables, add to the heart, salt and pepper to taste and add sour cream. Simmer everything together in a saucepan for about 15 minutes.
This dish is served with appetizers: pickled cucumber, boiled eggs, pickled champignons.
Step-by-step recipe for preparing beef heart with onions
Step 1.
First of all, let's prepare the food, wash something, clean something. Now we will look at each stage in more detail. I suggest starting with the base, beef heart.
First of all, we wash the offal under cold running water. Then cut it into two equal parts, or make a cut in the center and wash it again.
In the very center of the heart there are blood ducts, which, by the way, also have a sign of freshness. So, in order to rinse the product from the ducts, you need to make it boring.
We will cut the beef heart into cubes, but small ones. The chopped meat can be immediately sent to the frying pan. Just preheat it by adding a little vegetable oil.
We will fry the offal over medium heat until “white”, i.e. The meat will become whiter in color. We will fry the pieces for 7-10 minutes, over medium heat, stirring occasionally. The main thing is to prevent the product from burning.
During the stewing process, the meat must be seasoned with salt and ground black pepper, to taste.
Step 2.
Vegetables must be processed before use. Peel the onion and cut into fine crumbs. But we grate the carrots, having previously peeled them.
First we will add chopped onion to the meat, and then fry it for 3-5 minutes.
Step 3.
After the onions, we will use carrots. I pre-mixed it with garlic. I peeled the cloves and grated them on a fine grater.
Fry all ingredients for another 5 minutes. We also leave the fire on medium.
Step 4.
Next, add tomato paste, the amount indicated above in the composition. By the way, you can use tomato sauce, although we will need a little more of it.
Fry the beef heart in tomato sauce for 5 minutes. Then add water, I have 250-300 ml, you can add a little more, but in this case the sauce will turn out a little thinner.
Step 5.
Now we cover our beef heart goulash with a lid. Continue the simmering process for 35-40 minutes. I cooked the meat over medium heat, but if the gravy is actively bubbling, then the heat should be reduced.
Step 6.
It is preferable to serve the finished goulash hot. I have spaghetti as a side dish, but absolutely any grain is suitable here, as is any meat.
We use all spices to taste, in addition to salt and pepper, you can use bay leaves in cooking. In a word, no matter what you do, it will be delicious. Rich taste of tomato combined with meat, mmm....
Beef heart fried with onions
Compound:
- beef heart – 1 kg;
- onions – 0.3 kg;
- water - how much will it take;
- salt, spices - to taste;
- wheat flour, vegetable oil - how much will be needed.
Cooking method:
- Soak the heart, clean it of films, remove blood vessels and fat.
- Place the organ in a saucepan and fill it with water. Cook for half an hour after boiling, replace the water with clean water, and at the same time put a peeled onion, a couple of laurel leaves and a few peas of allspice into the pan.
- Cook the heart for another 1.5-2 hours after the water boils. Salt it 15 minutes before it’s ready.
- Allow the offal to cool, then cut it into slices 1.5-2 cm thick. Roll them in flour.
- Cut the remaining onion into thin half rings, fry in oil until golden brown, and temporarily transfer to a plate.
- Place the heart in the pan and brown it for 2-3 minutes on each side.
- Add the onion, reduce the heat and simmer for another 6-8 minutes, stirring occasionally.
Ox heart prepared according to this recipe will be a good alternative to beef chop.
Video on how to cook beef heart so that it is soft
Well, now I suggest you watch the entire cooking process in a short video. I reduced it to the minimum, so let’s say nothing superfluous, that’s the point. Therefore, without any doubt, press the play button and start watching.
How do you like the recipe? Noticed the heart turns out so tasty and soft, follow all the recommendations and you will be able to get the desired result. And if you have any questions, be sure to ask them. I will be glad to advise and answer each of you.
So another article has come to an end. I tried to explain the topic to you from start to finish, I hope everything worked out. Now it's up to each of you. Well, while you haven’t started cooking yet, I suggest you save the article in your bookmarks. It would be nice to share it on social networks.
Bye everyone! See you again, dear readers!
Salad with boiled veal heart
Ingredients
- Boiled beef heart - 200 grams,
- Red onion - 1 medium head,
- Tomato - 1 piece,
- Celery - 2 stalks,
- Lemon - 1/3 lemon,
- Salt, pepper, herbs - to taste,
- Olive oil - 3 tablespoons.
Recipe for salad with veal heart
Boiled veal heart needs to be cut into strips. Then cut the vegetables - red onion (in half rings), tomato (small). Finely chop the celery. Place all salad ingredients in a salad bowl. Season with olive oil, add lemon juice, add salt and spices and stir. Before serving, top the salad with herbs.
Benefits of beef heart
Beef heart has a high nutritional value due to the content of vitamins A, B, E, K, iron, magnesium, phosphorus, calcium, potassium, zinc.
Consumption of this by-product helps with anemia, heart disease, and helps strengthen the nervous system and the body as a whole, which is especially important in old age. In addition, dishes from the heart help improve metabolism.
Beef heart is recommended to be given periodically to children and adolescents, and to be included in a maintenance diet after long-term treatment, surgery, injuries, and thermal burns.
Calorie content of beef heart is 96 calories.
LiveInternetLiveInternet
Quote from tangoA
Read in full In your quotation book or community!
Cooking beef heart
Cooking beef heart
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 tasty!
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 (usually they are 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. tomato puree, vegetable oil and flour, pepper, salt, 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 heart goulash 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, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper, salt.
How to cook beef heart meatballs. Prepare and boil the heart until tender, then grind in a meat grinder into minced meat. 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, 100g mayonnaise, flour, pepper, salt, 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 parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart.
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. chopped garlic and ground ginger, black pepper, salt.
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, salt.
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.
What might you need?
First make sure you have the following:
- Beef. I take 900 g of meat. Beef heart is best.
- Oil for frying. I take one large spoon of this ingredient.
- Salt and black pepper. I add them to taste.
- Onions. Two small heads will be enough. They will need to be cut into slices or cubes. You can also grind the onion to a puree.
- Celery (three stalks).
- Beef broth. Five liters will be enough for you.
- Carrots (3 pcs.). I peel this vegetable and cut it into small pieces.
- Potatoes. I make it with six potatoes cut into pieces.
- Two garlic cloves. I crush them using a press.
To make the gravy thick, add flour and butter (four large spoons each).
Yulia Nikolaevna did not want to sell the house, but the children persuaded her. It was her mistake
A box for everyone: we make comfortable furniture for storing children's toys
From Khabib to Shnurov: the most mentioned people in the media in 2020 are named
