Cow's heart. What are the benefits of beef heart and how to cook it

Hardly 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 cooked proper preparation. In this collection we have collected some of the most best recipes cooking beef heart - simple, understandable 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 cases 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 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: chilled beef heart contains many times more useful substances than frozen, 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 by-product is like others meat products should look and smell fresh fresh meat, there should be no plaque or stains on it, it should not be overly moisturized. 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 under running water. cold water, cutting in half lengthwise, remove all blood clots and blood vessels, as well as fat if you bought an unprepared product. It will be better if you soak it in cold water within 2-3 hours. 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. Usually made with boiled heart variety of salads and snacks, pates, fillings for pies and other culinary products. 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. Put your heart in 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 only cover the meat), add tomato and bay. Simmer the goulash from the heart 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

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 ready. Finely chop boiled heart 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 tomato paste, simmer until the potatoes are ready, add chopped garlic, mashed with salt, stir, 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 and boiled mushrooms until half cooked, garlic, pour in the broth and soy sauce, salt and pepper, simmer everything 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.

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.

If desired, 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 it and enjoy the aroma, benefits and great taste beef heart dishes.

How to cook beef heart

It cannot be said that fresh beef heart is a product that is constantly present on the table. However, if you know how to properly cook beef heart, you can get it amazing dishes. The heart itself is an offal belonging to the first category, which, due to its properties, is often valued above meat.

In modern cooking, the heart is used extremely widely. It is baked, fried, boiled and even stewed. It is prepared whole and in crushed form. Boiled heart ideal for salads, appetizers and pates. Often at home, boiled, it is used as a filling for pancakes and pies.

4 recipes for cooking beef heart

Cooking beef heart stew at home

Almost any housewife can cook stew. I will reveal the secret of stewing a tasty and healthy heart.

INGREDIENTS:

half a kilo of beef heart
some flour
medium bulb
half a tablespoon of sugar
vinegar, oil and tomato paste - two tablespoons each

STEP-BY-STEP PREPARATION:

Wash the beef heart well and chop into pieces.
After pre-salting, fry it in oil. At the end of frying, sprinkle with flour and simmer for about two minutes. Then put everything into a saucepan.
Pour water into the pan and bring to a boil. The result will be a sauce. Strain it and add it to the pan with the offal. Next add one and a half cups clean water and leave it on low heat for three hours.
Chop the onion and fry in a frying pan. Then add tomato paste, vinegar, sugar and bay leaf, let it boil, and leave to simmer for half an hour. When the stewing is over, place the contents of the frying pan into the pan and add salt.

Video recipe

I recommend serving as a side dish buckwheat porridge, rice, potatoes or pasta cooked in any way. Perfect for dessert classic sponge cake. Finally, let’s add that in addition to this method, beef heart can be cooked like beef stew.

It is worth noting that the product must be properly prepared before preparation. The list of works is presented by washing, removing excess fat and films. Before the cooking procedure, it is better to soak it in water for several hours. room temperature. As a result, excess blood will come out of the product. During the specified time, change the water several times.

To make the boiled meat soft, it is lightly beaten with a special kitchen hammer. At the same time, you need to try to ensure that the integrity remains intact. As soon as the preparation procedures are completed, you can begin cooking.

To cook, take a medium saucepan and pour cold water into it. The water should completely cover it.
Cook over low heat for about three hours. During cooking, salt, whole bay leaf, seasonings and pepper are added.
When the heart is cooked, remove from the pan and let cool.

All that remains is to divide the dish into portions. A heart boiled in this way goes well with puree.

INGREDIENTS:

one large beef heart
hard cheese - 150 grams
mushrooms - 250 grams
tomato sauce - 2-3 spoons
vegetable oil
young cabbage, leeks, greens.

STEP-BY-STEP PREPARATION:

Wash the fresh offal thoroughly, remove the blood vessels and cut lengthwise. Mushrooms, maybe oyster mushrooms, chop and fry thoroughly.
Add onion, cut into strips or rings, grated cheese, spices and salt to the pan. Fill the heart with the resulting mixture, then tie it with a special thread to make a roll.
Place the dish in the oven, preheated to medium temperature, for 120 minutes. During cooking, periodically baste the meat with the juice that drains from it.
A quarter of an hour before it’s ready, add finely chopped cabbage and leeks to the fat, and pour the sauce over the roll. Then everything goes back into the oven to form a crust and bake the vegetables.

INGREDIENTS:

big beef heart
three bell peppers
large onion
jar canned tomatoes 200 g
two glasses of broth
5 slices bacon
frying oil, sulfur pepper, starch, salt, paprika and chili pepper

PREPARATION:

Wash the beef heart well and remove the film and veins. It's better to do this with your bare hands. If you don’t have time to tinker with it, you can purchase a product prepared for processing on the market.
Cut the offal into cubes the size of a cherry. Cut the onion into thin half rings and the bacon into small cubes. bell pepper It is recommended to cut into slices and chili into small pieces.
Preheat the oven or oven to two hundred degrees. Heat oil in a duck pot or large saucepan, add chopped bacon and fry for several minutes. Only then add the onion. Once it becomes translucent, add paprika and chilli. After a minute, the bacon and onions can be placed on a plate. Next, add a drop of vegetable oil and fry the heart pieces.
When the meat turns brown, return the onion to the pan, add tomatoes and bell pepper. Afterwards the dish is salted, peppered and broth is added. It is important to ensure that the liquid completely covers the pieces of the heart. Next, place the pan in the oven for 90 minutes.

Video recipe for the Dukan Diet

There is an opinion that this offal is difficult to digest. I dare to assure you that in reality this is far from the case. The amount of fat in it is 4 times less than in meat. At the same time, it contains approximately the same amount of minerals, vitamins and proteins. Plus, it is a low-calorie product. It is not surprising that professional nutritionists recommend using it.

How to cook beef heart

How to cook beef heart? Recipes for cooking beef heart in sour cream with potatoes are delicious, but how to make the heart soft?

The heart of a veal or adult animal - beef is valuable nutritious product like the liver and tongue. Beef offal is prepared in a similar way to beef meat, but there are some subtleties when preparing beef heart.

How to cook beef heart so that it is soft? The heart, unlike meat, does not have long fibers, which is a definite advantage when preparing dishes from the heart of beef - this is a roast, heh.

Advice from the Wonder Chef. In order for the beef heart to be soft, it needs to be cooked longer and the longer the heart is cooked, the softer the offal becomes.

This recipe for braised beef heart tomato sauce, the pieces are boiled and then stewed and soaked in sauce, as a result of this simple manipulation the heart is soft, tender and juicy.

The taste of stewed beef heart is reminiscent of classic meat goulash, only more tender and less caloric. The low calorie content of the heart is due to the low fat content in the product.

We offer easy way preparation and simple recipe for beef heart goulash.

Ingredients for stewed beef heart recipe

tomato paste – 3-4 tbsp;
onion – 1 pc.;
heart – 500 g;
garlic – 2-3 cloves;
wheat flour – 2 tbsp;
water;
seasoning for meat;
odorless vegetable oil 3-4 tbsp;
ground black pepper;
salt.

How to cook beef heart tender

We cut off all fat, unnecessary films, and possible blood clots. We reserve only the dense part for cooking.
Then cut the heart into medium-sized cubes.
Next, lower the prepared pieces into a saucepan with about 2.5 liters of water and bring to a boil.
After boiling, remove the foam, add a whole, peeled onion, and reduce the heat. Cook for about 2 hours, as the water boils, add more.
Then pour oil into a heated frying pan.
Place the cooked heart in a colander to drain all the water.
Next, put the pieces in a frying pan, salt, pepper, and sprinkle with seasoning. Reduce heat and fry for 1-2 minutes, stirring.
Then add the tomato, pressed garlic, mix and simmer for 2-3 minutes.
Then sprinkle flour on top, mix and fill with cold water so that the pieces are slightly visible.
Bring the gravy to a boil, stirring thoroughly to avoid lumps.

Remove the finished beef heart from the stove, cover with a lid and leave for 5 minutes. Serve stewed heart with gravy and a side dish of peas, rice, pearl barley or potatoes.

miracle-povar.com

How to choose and deliciously cook beef heart

Cow's heart is a by-product of the first category. A variety of dishes are prepared from it. It is boiled, stewed, added to salads, broths and porridges, baked and fried with vegetables.

Below we will introduce you to his beneficial properties, and you will find out why it is so necessary for every person’s diet. And, of course, we will bring interesting recipes. Let's get started!

Briefly about the properties of beef heart

This by-product contains vitamins E, C and PP. It also contains microelements necessary for normal life – magnesium and iron.

Its high level of protein is another advantage, which is why it is recommended for feeding children over 8 months. It contains magnesium, which is so necessary for the functioning of the heart and blood vessels.

Components such as sodium, phosphorus, chromium, folic acid, manganese, sulfur and other macro- and microelements are necessary to regulate the mineral balance in the body.

Due to the fact that this by-product has low calorie content, it is very often used for dietary nutrition.

Rules for choosing an offal

It is advisable to choose the heart of a young calf, because it cooks much faster and comes out very tender. It is better to buy chilled, you can take a good look at it. It should smell like meat and there should be no stains or deposits on the surface.

Beef by-product must be properly processed.

Beef heart is a popular offal with low calorie content and rich taste, which is not inferior in nutritional value and satiety to meat. Dishes made from it are considered real delicacies. Many restaurants offer snacks based on beef heart. The homemade recipe can be chosen from a number of options.

Beef heart - valuable source iron and microelements of group B, containing 5 times less fat and only 87 kilocalories compared to meat. Experts recommend including this offal in the menu for those who do heavy physical labor and for older people. In cooking, beef heart is valued for its taste qualities and good compatibility with vegetables, sauces and seasonings.

How to properly prepare a future delicacy?

The quality of the offal is the key to tasty ready-made dish. Therefore, when purchasing special attention pay attention to freshness and appearance. Whole beef heart should be a rich burgundy color, without spots or a grayish coating.

Before heat treatment, the product is washed under running water, the fat is removed, cut in half and the aorta, vessels, and clots of coagulated blood are removed. Regardless of how you prepare the heart (boil, fry, stew, mince, etc.), it is advisable to soak it in cold water for at least 2 hours.

Raw offal is used only for preparing minced meat for cutlets and meatballs. In other cases, it must be boiled first so that it becomes soft. This can be done in two ways.

For tasty and rich broth The heart is cooked like this: completely immerse it in cold water and bring to a boil over high heat. The first, cloudy broth is drained, poured again with cold water, brought to a boil, and then simmered over low heat for about 2 hours; the foam must be removed.
In order to cook delicious heart for salad, stewing or frying, use the following cooking technology: place the heart in boiling water for 5 minutes. The first broth is drained. Then a new batch of water is brought to a boil again, the heat is reduced to the very minimum and the offal is cooked for 2 hours, constantly skimming off the foam.

Boiled aromatic beef heart: a simple recipe

Boiled heart is the easiest way to prepare offal. It can be served as independent dish, light snack.

Ingredients:

1 beef heart;
1 large onion;
2 pcs. bay leaf;
7 black peppercorns;
salt.

Preparation:

The method of preparing offal is simple, and the result is incredibly tasty and hearty lunch or dinner.

Ingredients:

1 boiled beef heart (about 500 g);
3 pickled cucumbers;
4 potatoes;
2 onions;
500 g tomatoes;
green;
salt.

Preparation:

Finely chop the onion and sauté until transparent.
Cut the potatoes into wedges and fry over high heat until golden brown.
Place the previously fried vegetables in a thick-walled bowl.
Add chopped cucumbers, tomatoes, herbs and beef heart (cut it into pieces first).
Pour in a little water, add salt and simmer over medium heat until the potatoes are soft (about 20 minutes).

Recipe for cooking beef heart in a slow cooker

Cooking this offal in a slow cooker is an excellent opportunity to prepare an amazingly tasty delicacy without spending a lot of time.

Ingredients:

600 g beef heart;
200 g onions;
200 g carrots;
90 g odorless vegetable oil;
100 g tomato paste;
0.5 l of water;
salt, pepper

Preparation:

A step-by-step cooking recipe with photos will tell you how to prepare a fragrant delicacy from healthy offal in a frying pan.

Ingredients:

400-600 g beef heart;
2 medium onions;
2 tbsp. l. flour;
greens, salt, pepper.

Preparation:

Cut the pre-boiled heart into oblong pieces, add salt, pepper and roll in flour.
Heat the oil in a frying pan and add the offal.
Fry over moderate heat until browned.
Finely chop the onion and fry it separately until translucent or golden brown.
2 minutes before the offal is ready, add onion to the pan, stir, keep on fire for the remaining time and turn off the stove, sprinkle with herbs.

Beef heart goulash recipe

The dish will definitely please you with its taste and simplicity preparations. In his case, you can use interchangeable products. For example, replace tomato paste ripe tomatoes, add garlic for spiciness, etc.

Ingredients:

500 g beef heart;
1 tbsp. l. flour;
2 carrots;
1 tbsp. l. tomato paste;
1 onion;
1 pepper;
salt, pepper

Preparation:

Beef heart contains almost no fat, but it contains minerals and vitamins, and its calorie content is only 90 kcal per 100 g raw product. To cook beef heart, it should be boiled for 2-3 hours; there are practically no other methods. Here are a few recipes for its preparation.

The washed heart is cut in small pieces or thin slices. Place the pieces on a cabbage leaf, sprinkle with salt and pepper. Cabbage leaves are placed in a pan, and poured into them like in bowls. hot water, again put cabbage leaves with pieces of heart and so on until the pan is filled. Place it over high heat, bring to a boil, cook without stirring for 12-15 minutes, remove from heat, place the pan on wooden board and leave without heating for 40-50 minutes. And they are immediately served to the table. The seasoning for this dish will be mayonnaise or sour cream.

Fill cabbage leaves pieces of heart should be mixed with other vegetables (zucchini, tomatoes, carrots, onions, cucumbers and others). This method of preparing the heart allows, again, to rationally use products, cook quickly, with minimal losses.

Recipe: Veal heart kebab. Clean the heart from fat and films and rinse well. Cut into cubes, put in a pan and fry with half a glass of fat. Then chop, add successively and lightly fry 5-6 onions, 1 carrot and a slice of celery, tbsp. spoon of flour and tbsp. spoon tomato puree; salt, sprinkle with red and black pepper, add a bay leaf, 2 cups of boiling water and half a glass of wine. Cook over low heat until all the water has evaporated and only the fat remains. Can be prepared as a side dish boiled rice, boiled carrots, seasoned with heated oil, mashed potatoes, etc.

Recipe: Beef heart with marinade sauce. Clean the heart from fat and films and rinse well. Place in a saucepan, add 3 cups of water and vinegar and cook over moderate heat for about an hour and a half along with a head of coarsely chopped onion, bay leaf, black peppercorns and salt to taste. Remove the heart and fry in half a glass of fat along with carrots and a slice of celery, grated coarse grater. When the heart is fried, add a tablespoon of tomato puree and add a little marinade. Simmer until full readiness. Remove and cut into slices with a sharp knife. Add a tablespoon (without top) of flour diluted with a small amount of water to the sauce and cook for 5-6 minutes. Place the heart slices on a plate and pour over the sauce. Serve with a side dish - mashed potatoes or rice and salad.

Recipe: Fried beef heart. Soak the beef heart, dry it in a napkin, cut it into small pieces, add salt, sprinkle with sugar and fry in its juice and fat in a well-heated frying pan for 10 minutes, turning all the time. Then add fat, onions and keep on fire for another 8 minutes. Before the end of frying, at about the 18th minute, sprinkle the heart pieces with flour and fry for another 1-2 minutes, then place in a shallow pan. Pour into the frying pan hot broth or water and boil, use a spatula to scrape off any remaining stuck meat that has formed meat sauce strain into a saucepan, add a little more broth or water, cover with a lid and, together with the fried onions, cook for 1-2 minutes over low heat. Add tomato puree, 2 tbsp. spoons wine vinegar or citric acid, 1 teaspoon sugar, bay leaf, salt and spices, bring to a boil. As a side dish you can prepare buckwheat porridge (boiled rice, pasta, fried and boiled potatoes). Sprinkle with parsley, onions, and pour over the sauce.

400 g beef heart, 40 g flour, 160 g onions, 40 g citric acid, 80 g parsley, 80 g melted butter, hot and allspice to taste, 20 g salt and sugar each, 400 g tomato puree, 200 g buckwheat, 40 g green onion.

Recipe: Heart in a flour pan. Cut the heart in half, rinse, then soak in cold water for an hour, rinse again, pour hot water and cook. Strain the broth. Cut vegetables and heart into cubes, place in a saucepan or clay pot and pour in broth. Cook until almost done. Use part of the broth to dilute the flour sauté, which is then poured into the bowl where the dish is being prepared, add cucumber pickle, sour cream, chopped cucumbers, peeled and seeded, bay leaf, peppercorns, chopped garlic and bring to readiness.

Heart - 600 g, onions - 100 g, turnips - 60 g, carrots - 120 g, white roots - 60 g, flour - 20 g, pickled cucumbers - 120 g, sour cream - 80 g, spices.

Internal organs of animals or offal, from a culinary point of view, most often evoke two opposite feelings - they are loved, they know how to handle them, they know many recipes and are often included in home menu. The leaders in the “waste-free” use of meat are, naturally, the gourmets and aesthetes of the French. But some people hate liver, and no force will force them to take even one piece of the innards into their mouth. Moreover, everyone knows perfectly well what functions these organs perform in the animal’s body. Our article is about how to cook beef heart, for those who love a variety of flavors and are not afraid of anything.

Benefits of beef heart

Beef heart stands somewhat apart in the list of offal; most often no prejudices apply to it; its properties and capabilities are recognized on a par with regular meat- or veal. And according to the classification, it belongs to category 1 by-products, therefore, it is not inferior in nutritional properties ordinary meat. The main difference between the heart and all other types internal organs- complete absence of a state of rest, this strong muscle always works, no matter what the cow is doing: sleeping, eating, walking or standing. Therefore, beef heart has a special fibrous, dense, elastic structure that, when pressed, easily restores its shape.

Nutritionists respect this product, because it contains one and a half times more iron than regular beef and 6 times - B vitamins. In addition to potassium, phosphorus, zinc and calcium, beef offal contains a lot of magnesium. They advise everyone to learn how to cook beef heart and include it in their menu, especially the elderly and those who have a lot of physical activity in their lives.

When choosing a beef heart, you need to pay attention to the smell - it should smell like fresh natural meat. Color – dark brown. There should be no stains or deposits on the surface. The central part of the heart muscle is usually covered with a small amount of fat, which should be removed before cooking.

Calorie content of beef heart

Calorie content of beef heart: 96 kcal per 100 grams

Beef heart - recipe

In fact, you can cook anything from the heart. The most popular option is stew or goulash with a variety of sauces, as well as cooked whole for hot or cold appetizers. In addition, boiled or stewed heart in vegetable and cheese dishes is an excellent substitute for all types of meat. Before cooking beef heart, it is usually placed in cold water for a couple of hours, and during cooking (1.5-2 hours) the water is changed twice.

INGREDIENTS for 4 servings:

beef heart weighing about 500 g
2-3 large bell peppers of different colors
1 large onion
2-3 large tomatoes or 200 g chopped canned tomatoes
1-2 carrots
4-5 slices bacon (optional)
2 glasses meat broth(you can take chicken or dilute a cube)
1 tbsp. l. paprika
1 chili pepper
starch to thicken the sauce, if desired
vegetable oil
salt, pepper

Preparation:

Clear the heart of films (as with the liver, you can simply use your hands or pick it up with a sharp knife) and fat, cut out the vessels. Soak in water for 1 hour, remove and dry. Cut the meat into small pieces or cubes of a couple of centimeters. Cut the onion into half rings, cut half the carrots into pieces, and grate half on a fine grater. Cut the bell pepper into half rings or small strips, half the length of the pod. Peel the tomatoes (and seeds, if desired) and cut into half rings. Remove all seeds from the chili pepper and chop finely.

In a Dutch oven or heavy-bottomed saucepan that can be placed in the oven, fry the bacon for 1-2 minutes over medium heat (this operation can be omitted, but the addition of smoked meat products not only increases the quantity of the final dish, but adds a complete, voluminous taste). Add the onion, bring to a translucent state, add the grated carrots and after a couple of minutes add the chili and paprika, mix everything and after 1 minute remove the bacon and onions with carrots onto a plate with a slotted spoon. In the same pan, on a higher heat burner, fry the beef heart so that the pieces “grab” on all sides and a crust appears on them, add oil if necessary. After this, put all the remaining vegetables, onions, bacon and carrots into the pan, pour in the broth, bring to a boil, season with salt and pepper. Place the pan closed with a lid, into an oven preheated to 200°C for 1.5 hours.

If the sauce turns out liquid, you can thicken it with starch. To do this, starch is diluted in 2 tbsp. l. water and pour into the pan, after which it is brought to a boil on top of the stove.

The main side dish for beef heart stew with vegetables is. However, you can cook it right away full dish, adding chopped potatoes to the fryer 40-50 minutes after the start of stewing in the oven or rice, previously brought to half-cooked. In this case, you should not thicken the sauce with starch.

Obviously, the proposed recipe for beef heart stew with vegetables is basic version. Chili pepper and any spices, such as celery or basil, are added as desired. You can add half a grated sweet and sour apple just before the end of the stew.

Video recipe

Beef heart with vegetables in cream sauce

Ingredients:

beef heart weighing 500-600 g
100 g smoked brisket or bacon
500 ml meat broth
2 carrots
50 g celery root
1 onion
2 tbsp. l. vegetable oil, salt, pepper

INGREDIENTS for the sauce:

150 ml cream 22% fat
1 tbsp. l. flour, tomato paste, vegetable oil
0.5 tsp. dried thyme (thyme)
salt, pepper

Preparation:

Wash the heart, remove all blood vessels and fat, place in cold water for 1-1.5 hours. At this time, cut the brisket into small rectangular pieces. Grate the peeled carrots and celery on a coarse grater, chop the onion. Remove the heart from the water, let it drain, dry it a little on a board or blot it with a cloth towel. Cut lengthwise into 2 equal pieces. Make punctures across the entire surface of the pieces with a very sharp thin knife and stuff into the heart. In a saucepan or low saucepan with a thick bottom, fry both pieces in oil for 15-20 minutes, until they appear on all sides. golden brown crust. Salt and pepper. Pour in the vegetables, pour hot broth over everything and simmer under the lid over low heat for at least 1 hour until the meat is tender.

During this time you need to prepare the sauce for the dish from beef by-product. Fry in a dry frying pan with high sides, stirring all the time, until yellow flour. Heat in another frying pan vegetable oil tomato paste and transfer the mixture to flour, add dried thyme. Mix everything quickly until homogeneous. Pour in cream. When heating over medium heat and stirring continuously so that no lumps remain, heat for 2-3 minutes, season with pepper and salt. When the heart is almost ready, add the sauce to it and simmer for another 10-15 minutes. Serve as a hot dish with any side dish or cut into slices and serve as hot snack along with vegetables. In this case, the sauce can be transferred to a gravy boat and served separately.

Video recipe

How to cook minced liver with beef heart

You can’t ignore the variety of liver pies. The remaining giblets are often placed in the minced meat for them along with the beef heart. This does not mean that you cannot use only the heart. Everything is determined by personal taste and preferences. Minced meat filling can be used in potato cutlets and casserole, in stuffed peppers and pancakes, and also become a naval component.

Cooking method No. 1

Ingredients:

500 g beef heart, lung, liver
2 tbsp. l. butter or vegetable oil
1 onion
1 tsp. flour
salt, pepper

Preparation:

Wash the giblets thoroughly, remove veins, films and fat, cut into small pieces. Boil everything together in salted water until tender, at least 1.5-2 hours. During this time, fry the chopped onion and cool. Grind the boiled and cooled beef heart, lung and liver in a meat grinder, mix with onion, salt, flour and pepper. If the minced meat turns out to be very dry, it can be slightly diluted with giblet broth.

Cooking method No. 1

In this case, all prepared by-products in the same quantity as in the previous recipe are ground raw together with onions in a meat grinder and fried in oil until fully cooked. After cooling, the fried minced meat is ground again and seasoned with flour, salt and pepper. Based on this particular recipe with two stages of grinding, you can prepare meat pate. For him in ready minced meat from beef heart, lung and liver, before the second grinding, put a couple of slices white bread, soaked in milk (the more bread, the more tender the pate becomes), 1 boiled carrots(optional) and 1-2 tbsp. l. butter, but there is no need to add flour.

Minced beef heart for fried Kuban pies

Ingredients:

300 g each beef heart and lung
500 g beef liver
2 onions
2-3 tablespoons lard or ghee
200-300 g mashed potatoes with milk
salt, pepper

Preparation:

Rinse and clean the giblets. Chop the heart and lungs and boil in salted water. Chop the liver and fry it together with chopped onion in melted lard or butter, season it with salt and pepper. Mix all prepared meat products and grind with a meat grinder. Add mashed potatoes, which will make the filling of beef heart, liver and lung more flexible, tender and juicy. And pies can be made from ordinary yeast dough, including ready-made ones.

Video recipe for pies

You shouldn’t be afraid to experiment in cooking, and, moreover, you shouldn’t create artificial restrictions in life. There are already enough of them, and with age there will be even more. In life you have to try everything, suddenly it will be unusual and tasty. Knowing how to cook beef heart, you can add variety to your life, save a little and enrich yourself and your loved ones with various useful substances.

Do you like offal dishes?

Beef heart is an offal that contains iron and B vitamins, minerals, magnesium, zinc and phosphorus. For this reason, beef heart is very beneficial for people with cardiovascular diseases, as well as athletes and the elderly. Healthy people it will serve great addition to the diet. There are a considerable number of recipes with which you can deliciously prepare this healthy offal. Let's look at the most popular of them.

Beef heart patties

This dish is perfect with vegetables, rice and other common side dishes. It can be decorated with herbs or sauces.

What you need for cooking:

Beef heart 1 pc.
Onions 1-2 pcs.
Egg 2 pcs.
Semolina 2 tbsp. l.
Vegetable oil.
Flour.
Salt and pepper to taste.

Sequence of actions:

Rinse the beef heart and boil it in salted water. Then cool and pass through a meat grinder.
Peel the onion and chop finely. Then fry it in vegetable oil until fully cooked.
Mix the onion with the minced heart and add semolina, eggs, salt and pepper to taste. Leave the prepared minced meat for 5-10 minutes.
Form cutlets and roll them in flour. Then fry them in heated vegetable oil.

Beef heart stew

All the ingredients used for cooking combine perfectly with each other, which allows us to call beef heart stew one of the healthiest recipes presented.

What you need for cooking:

Beef heart 400-500 gr.
Carrots 4 pcs.
Potatoes 5-6 pcs.
Onions 1 pc.
Pickled cucumber 2 pcs.
Bay leaf.
Butter.
Tomato paste.
Garlic, salt, pepper to taste.

Sequence of actions:

The beef heart should be cut into two equal parts and boiled until fully cooked in salted water. The heart needs to be finely chopped and then fried in vegetable oil.
Chop carrots and onions small cubes, then cut the pickled cucumbers into small pieces. Add onions, carrots and cucumbers to the fried beef heart.
Peel the potatoes and cut them into small cubes. Add potatoes to beef heart, onions, carrots and cucumbers. Then add salt, crushed garlic and spices. Mix everything thoroughly and fry the mixture over low heat for 7-10 minutes. 3-5 minutes before complete readiness, add tomato paste to the stew and mix everything thoroughly. During this time, the potatoes and vegetables should be completely ready.

Beef heart goulash

This goulash will be an excellent decoration for any table. Perfect for decorating it fresh herbs. It will not only add new colors to the dish, but also make it even more appetizing. To prepare goulash, it is best to use a frying pan with a thick bottom. If you want the goulash to be more tender, then before cooking, place the beef heart in milk for 1.5-2 hours.

What you need for cooking:

Beef heart 0.5 kg.
Onions 1 pc.
Flour.
Tomato paste 1-2 tbsp. l.
Boiled water.
Vegetable oil.
Bay leaf.
Salt, spices to taste.

Sequence of actions:

Rinse the beef heart in cold water and cut it into small cubes.
Fry the beef heart in vegetable oil in a preheated frying pan. While frying, add salt and spices and then mix everything thoroughly.
Cut the onion into half rings and add it to the frying pan with the beef heart. Fry them for 5-10 minutes. Then add flour to the pan and fry the mixture for 3 minutes.
Pour the mixture with water (it should cover all the meat), tomato paste, salt and pepper it, add bay leaf. Mix everything thoroughly and simmer the goulash under the lid for another hour.

All these recipes will allow you to cook delicious dishes from beef heart. All the ingredients in each of them are perfectly combined and make the dish not only very tasty and nutritious, but also healthy.