Fried beef heart recipe. Beef heart dishes: recipes for how to cook a soft heart

How to cook beef heart 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. 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). By appearance this by-product, 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 beef heart is usually 1.5-2 kg, it is believed that tastier than the heart young cows and bulls. 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 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. 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. Recipe for making goulash from beef heart You will need: 500g beef heart, 1 onion, 1 tbsp. tomato puree, vegetable oil and flour, pepper, salt, bay leaf. 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. Cooking recipe 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. 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. Recipe for beef heart chops You will need: 1 beef heart, 100g mayonnaise, flour, pepper, salt, vegetable oil. 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. 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), medium-sized chopped potatoes, pour in tomato paste, simmer until the potatoes are ready, add chopped and mashed potatoes salt garlic, 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. 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. 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 it and enjoy the aroma, benefits and great taste beef heart dishes.

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 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 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 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 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.

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.

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:

1. Wash the beef heart well and chop into pieces.
2. 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.
3. 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.
4. Chop the onion and fry in a frying pan. Then we 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, one must try to ensure that the integrity remains intact. As soon as the preparation procedures are completed, you can begin cooking.

1. To cook, take a medium saucepan and pour into it cold water. The water should completely cover it.
2. Cook over low heat for about three hours. During cooking, salt, whole bay leaf, seasonings and pepper are added.
3. 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:

1. Wash the fresh offal thoroughly, remove the blood vessels and cut lengthwise. Mushrooms, maybe oyster mushrooms, chop and fry thoroughly.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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

1. We cut off all fat, unnecessary films, and possible blood clots. We reserve only the dense part for cooking.
2. Then cut the heart into medium-sized cubes.
3. Next, lower the prepared pieces into a saucepan with about 2.5 liters of water and bring to a boil.
4. 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.
5. Then pour oil into a heated frying pan.
6. Place the cooked heart in a colander to drain all the water.
7. Next, put the pieces in a frying pan, salt, pepper, and sprinkle with seasoning. Reduce heat and fry for 1-2 minutes, stirring.
8. Then add the tomato, pressed garlic, mix and simmer for 2-3 minutes.
9. Then sprinkle flour on top, mix and fill with cold water so that the pieces are slightly visible.
10. 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.

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How to choose and deliciously cook beef heart

Cow heart- This 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.

How to cook beef heart? This question is asked by housewives who want to please their loved ones with useful and delicious 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.

How to cook beef heart in a frying pan

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 . To begin with, the heart must be cut lengthwise into two parts, rinsed thoroughly with cold or slightly warm water and remove 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.

Delicious beef heart is ready

Bon appetit!

From such an offal as heart, you can prepare countless quantities 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:

onion – head (large);
tomato paste - on average 1-2 tablespoons are enough;



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 are enough;
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 almost ready dish Leave for 15 minutes at rest, 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;
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 offal, cut into strips sweet pepper and tomato paste. 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.

Cooking featuresbeef 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, B vitamins this product 6 times more. 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 also 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 taste qualities For the last 30 minutes, you can keep the offal not in water, but in milk. 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 full readiness.

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 is in front heat treatment not soaked, you can lightly beat it with a wooden mallet. This way the finished offal will be much softer.

Video recipe “How to cook a delicious 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 its beneficial properties, and you will find out why it is so necessary for every person’s diet. And, of course, we will provide 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 offal has a low calorie content, it is very often used in 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:

1. The heart needs to be cut open and all the inner layer removed. Clear all blood vessels and blood clots;
2. It should then be rinsed with cold water;
3. Next, it is cut into medium pieces and soaked in cold water for about three hours;
4. After this it can be boiled. Cooking time - 1.5 hours.

Step-by-step cooking recipes

Cooking beef heart correctly and tasty is not difficult, because this product is combined with many ingredients. The main thing in the cooking process is to follow everything correctly and accurately, then you will get a delicious treat.

Unusual pilaf in a slow cooker

How to cook pilaf with beef heart in a slow cooker:

1. The offal is thoroughly washed and cleared of blood vessels, blood clots, and films. Next, cut it into strips and place in a small bowl;
2. Wash and peel the onions, bell peppers and carrots. Vegetables should be finely chopped and poured into a multicooker cup;
3. Add vegetable oil to the vegetables, select the “Baking” mode. Vegetables cook for 15 minutes;
4. Then add pieces of heart to them and cook for another 30 minutes;
5. Turn off the multicooker, rinse the rice and add it to the rest of the products. Pour water, add salt, spices and set the “Pilaf” mode. Everything simmers until ready;
6. At the end, add a piece of butter and mix everything.

Diet dish with vegetables in a slow cooker

Ingredients for this dish:

• Beef heart – 800 grams;
• 3 pieces of carrots;
• Pickled cucumbers – 3 pieces;
• Potatoes – 4 pieces;
• Onions – 3 pieces;
• 500 grams of tomatoes;
• Vegetable oil;
• One bunch of parsley;
• A little salt and spices.

Learn more about how to cook beef heart with vegetables:

1. We thoroughly wash and clean the offal. Next, put it in a medium container and pour cold water, leave for 3 hours to infuse;
2. After that, take it out and put it in a multicooker cup. Select the “Stew” mode and cook for 3 hours, 15 minutes before readiness, add some salt and simmer until the multicooker beeps. When cooked, transfer it to a bowl with cold water. After 15 minutes, take out and cut into cubes;
3. Then peel the potatoes and onions and cut them into pieces. Pour into the multicooker cup, add vegetable oil and select the “Multi-cook” mode. Cook vegetables for 10 minutes;
4. Pickled cucumbers and tomatoes must be cut into cubes and added to the onions and potatoes;
5. Add the heart, finely chopped parsley to the vegetables, add a little salt and spices. Set the “Multi-cook” mode and simmer at 120 degrees for 30 minutes.

Stew the offal in a frying pan

Ingredients you will need:

• 700 grams of beef heart;
• One onion;
• Ketchup – 100 grams;
• Granulated sugar – 1 teaspoon;
• Wheat flour – 2 tbsp. spoons;
• 70 grams of vinegar 9%;
• One piece of bay leaf;
• Vegetable oil;
• Water – 300 ml.

Let's take a closer look at how to cook amazingly delicious beef heart in a frying pan according to this recipe with photo:

Beef heart in sour cream

Products you will need:

• Beef heart – 1 kilogram;
• Sour cream – 300 ml;
• Celery root - 600 grams;
• Two onions;
• Sunflower oil;
• Parsley and dill – 1 bunch;
• Garlic cloves – 3 pieces;
• Flour – 1 tbsp. spoon;
• Water – 600 ml;
• Table salt and black pepper.

Preparation:

1. The heart must be washed and cleaned of vessels, films, and fat. Next, fill with water and leave for 2 hours. Once all the blood has come out of it, it needs to be cut into small cubes;
2. Pour into the frying pan sunflower oil, lay out the pieces of heart and fry over high heat. Then reduce the heat and add water. Close the pan and leave to simmer for two hours;
3. Rinse celery root, carrots, parsley, dill with water. Peel the celery and carrots and cut into thin slices;
4. Chop the onion and greens with a knife. Squeeze the garlic through a press;
5. Add carrots, celery and onions to the pan. Cover everything with a lid and simmer for 20 minutes;
6. Mix sour cream and pour into a frying pan;
7. Then add salt, pepper, chopped garlic and herbs. Everything is stewed for another 10 minutes.

1. The offal is cleared of veins, vessels, blood clots and washed. Next, put it in a saucepan with water and cook for two hours;
2. After the heart is cooked, it must be cut into strips;
3. Peel and rinse onions, carrots and sweet peppers. Cut the vegetables into strips and mix in a bowl with the heart;
4. Garlic cloves are chopped and added to all salad components. Then we add granulated sugar and pour over a mixed mixture of soy sauce and vinegar;
5. Heat the oil and pour it over the salad, add salt and spices. Mix everything and leave for 20 minutes so that the salad is soaked.

The beef heart in these dishes always turns out tender, and the ingredients complement it and give it a piquant aroma.

Be sure to prepare these treats and delight yourself and your family with them!

If you still have a question about what else you can cook from beef heart, then watch the following video. Prepare a very tasty, sophisticated, but economical lunch from simple products for the whole family:

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 peeled carrots and celery 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?