Cooking beef heart, a recipe for home cooking

Byproducts are necessary in the organization of human nutrition, they are a source of useful microelements - magnesium, selenium, iron. Beef heart is useful for those who want to raise the level of hemoglobin in the blood, it is used in dietary nutrition, since it has few calories. Meat is not only rich in proteins, there are enough vitamins A, E, K, PP, group B, which are antioxidants, in the heart. Having bought a beef heart, the recipe can be picked up for various ways of its preparation.

It should be borne in mind that the heart muscle is dense, fibrous, heat treatment needs a long time to get a pleasant taste of the product. The simplest way - boiling. Longer than the rest of the meat, the beef heart is prepared. The recipe recommends cooking it for three hours, then used in salads, a soup-raspolnike or independently.

It turns out a festive dish, if the beef heart is cooked with prunes. For a heart piece weighing 700-800 g, you need 2 large onions, 200 g of prunes without pits, 2 tablespoons of tomato and flour. This dish can be prepared with raw or pre-cooked meat. From the raw heart, the aroma of the prepared dish turns out to be more saturated, and the taste - thick and velvety. Preliminary boiling speeds up the cooking process, the dish is more dietary. The situation dictates, the beef heart is used, boiled or raw, the recipe in this question is democratic - in any case, the original product needs to be cut into small pieces, as for goulash.

In a deep cauldron with a thick bottom, fry two onions, cut into large half-rings. As soon as the onion starts to gild, add flour, continue frying, stirring frequently, for 2-3 minutes. Without stopping to stir, pour a half-liter of hot water or broth, which boiled the heart, bring to a boil, add tomato paste, salt, black pepper and fragrant for a few peas. Spices should not be put much, because the heart itself will give a pleasant and rich flavor.

In the prepared gravy lay a prepared heart and stew until the meat is tender. 10-15 minutes before the end of cooking in the cauldron add the prunes washed in hot water. Serve on the table, sprinkle the dish with finely chopped parsley.

Low-fat product is widely used in snacks. In many salads instead of meat you can put boiled beef heart. The recipe for the usual salad Olivier suggests the use of chicken, but in a new version, it will acquire no less pleasant original taste.

A few more simple salad recipes:

1/4 part of the boiled heart cut into small strips, add 100-150 g of Korean carrots, 2-3 tomatoes, cut into medium cubes. Salt the salad is not necessary, enough pepper and season with mayonnaise.

1/4 part of boiled heart cut into small cubes, add 2 red lettuce peppers, cut into noodles, 100 g of feta cheese or brynza, 2 onions, finely chopped and pickled in warm sugared water with vinegar. Serve with a mixture of sour cream or natural yogurt with mayonnaise.

1/4 part of boiled heart finely chopped, 2 onions marinated with salt and vinegar, cut into quarter rings, 4 eggs boiled, cut too, 100 grams of cheese grate on medium grater. This salad is laid out on a flat plate in layers in this order: onion, heart, eggs, cheese. Each layer except the last one is lightly pressed with a hand and smeared with mayonnaise. At this amount of salad will need 250-300 g of mayonnaise, stand for soaking salad should not less than 2 hours.

In baby food, beef heart, basically, is used in the form of minced meat. Boiled and pounded meat is added to the vegetable stew, baked with mashed potatoes, it makes a delicious filling of pancakes and vareniki.