Beef heart dishes: recipes for how to cook a soft heart? Beef heart - cooking recipes.

If you've never tried fried beef heart, then it's time to correct this culinary oversight. Contrary to popular belief that the dish tastes dry, let's debunk this myth, because we will marinate the beaten product for at least 4 hours in table red wine. That is why, after beating and marinating, the pieces of the heart will turn out to be perfectly fried, juicy and soft in taste. Well, if you want to supplement them with a small pinch of spices or seasonings, then the dish will sparkle with new flavor notes.

Be sure to clean the heart of fat, as it has a very unpleasant aftertaste!

Ingredients

• 1/2 piece beef heart
• 1 st. table red wine
• 20 ml cognac
• 40 ml vegetable oil
• 3 pinches dried thyme
• salt and pepper to taste

Cooking

1. First of all, we will wash the heart, clean it of fat, carefully cutting it out, especially from the top of the offal. Then cut the half of the heart horizontally into two parts. Remove films, strands, etc.

2. After that, placing each piece of the heart in a plastic bag, gently beat it with a special hammer with small notches, trying not to turn the offal into a rag so that it keeps its shape. We will fight off both on one side and on the other. It is very convenient to do this in a bag, as there will be no bloody splashes and you will not have to wash the entire kitchen.

3. Then we place the broken pieces of the heart in a deep salad bowl and fill it with wine. You can also use table white wine, but not sweet or semi-sweet! Leave the heart in the marinade for about 4 hours. During this time, tartaric acid will slightly stretch the offal fibers, make it softer and more tender, and the blood will remain in the marinade - the heart pieces will brighten in appearance.

4. After the specified time, heat the vegetable oil in a pan, dry the broken pieces with paper napkins, add salt and pepper. Put in hot oil and fry for 2-3 minutes on each side over medium heat. Sprinkle with dried thyme. Pour cognac into the pan and steam the heart pieces for about 2-3 minutes in it to evaporate the alcohol.

Soak pieces of beef heart for 2 hours in water, put in a frying pan, fry over high heat for 3-5 minutes until golden brown. Close the lid and simmer. If it turns out dry, add a little water or liquid sauce.

How to stew a beef heart

How to prepare the heart for stewing
Defrost the heart, if frozen, rinse under running water. Cut the heart into slices, cut out the films, vessels and fat.
To rid the heart of excess blood, put the heart in a bowl, cover with cold water and leave for 2 hours.

Ingredients for beef stew
Beef heart - 1 piece weighing half a kilo
Onion - 1 head
Ketchup - 2 tablespoons
Sugar - 1 teaspoon
Flour - 1 tablespoon
Vinegar 9% - 2 tablespoons
Bay leaf - 1 piece
Vegetable oil - 2 tablespoons

How to cook beef heart stew
Cut the heart into thin slices, salt.
Heat a frying pan, pour a tablespoon of oil, put the heart and fry the heart for 10 minutes over medium heat. Sprinkle the heart with flour, mix and fry for another 2 minutes.
Add half a glass of water to the heart and simmer for 2 hours, adding water if necessary.
Peel the onion and finely chop. Heat the second frying pan, pour a tablespoon of oil, put the onion, fry it for 5 minutes over medium heat. Add tomato ketchup, vinegar, sugar and parsley to the onion. Simmer the roast for 20 minutes under the lid. Combine beef heart with frying, mix, salt to taste and simmer for another 10 minutes.

How to stew beef heart with vegetables

Extinguishing products
Beef heart - 1 kilogram
Apples - 2 pieces
Potato - 2 pieces
Tomato - 1 large
Bulgarian pepper - 1 piece
Onion - 1 head
Vegetable oil - 4 tablespoons
Water - 1 glass
Salt - to taste

How to stew beef heart with vegetables
Rinse the heart, process before cooking and cut into thin sticks. Pour a glass of water into the pan, put the beef heart, simmer for 1 hour over low heat under the lid.
Peel the onion and cut it finely. Wash the apples, dry them, cut in half, remove the seed pods and grate on a coarse grater. Peel potatoes and rub on a grater. Wash bell pepper, free from seeds and stalk, chop finely. Wash the tomato, dry it, cut it in half. Remove the stem.
Heat up a frying pan, put onions, fry for 5 minutes over medium heat. Add bell pepper, apples, potatoes and tomato. Simmer for another 10 minutes over low heat with a lid on.
Combine vegetables and heart, mix, salt and simmer for another 10 minutes.

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 a beef heart, amazing dishes are obtained from it. The heart itself is an offal belonging to the first category, which, due to its properties, is quite 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 chopped. The boiled heart is ideal for salads, appetizers and pâtés. Often at home, in boiled form, it is used as a filling for pancakes and pies.

4 beef heart recipes

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

Cooking:

1. Wash the beef heart well and cut into pieces.
2. Pre-salted, fry it in oil. At the end of frying, sprinkle with flour and hold on fire for about two minutes. Then transfer everything to a bowl.
3. Pour water into the pan and bring to a boil. The result is a sauce. Strain it and add it to the pan with offal. Next, add one and a half glasses of clean water and leave on low heat for three hours.
4. Chop the onion and fry in a pan. Then add tomato paste, vinegar, sugar and bay leaf, let it boil, and leave to stew for half an hour. When the stewing is over, we send the contents of the pan to the pan and add salt.

Video recipe

As a side dish, I recommend serving buckwheat porridge, rice, potatoes or pasta cooked in any way. For dessert, a classic biscuit is perfect. Finally, we add that in addition to this method, beef heart can be cooked like beef stew.

Beef heart the classic way

Beef heart, kidneys and liver are considered foods that require the right handling and preparation. The easiest way to cook is by boiling in lightly salted water.

It is worth noting that before the preparation itself, the product must be properly prepared. The list of works is represented by washing, removing excess fat and films. Before the cooking procedure, it is better to soak for several hours in water at 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 preparatory procedures are completed, you can start cooking.

1. To cook, take a medium saucepan, pour cold water into it. 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.

It remains to divide the dish into portions. The heart boiled in this way goes well with mashed potatoes.

Beef heart stuffed with cheese and mushrooms

Now I will tell you the secret of cooking beef heart stuffed with mushrooms and cheese. Let's get started.

Ingredients:

• one big beef heart
• hard cheese - 150 grams
• mushrooms - 250 grams
• tomato sauce - 2-3 tablespoons
• vegetable oil
• young cabbage, leek, greens.

Cooking:

1. Wash fresh offal thoroughly, remove blood vessels and cut lengthwise. Mushrooms, you can oyster mushrooms, chop and fry well.
2. Add chopped onion 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. Send the dish to the oven, preheated to medium temperature, for 120 minutes. During cooking, periodically pour over the meat with the juice that drains from it.
4. A quarter of an hour before readiness, put finely chopped cabbage and leek into the fat, and pour the sauce over the roll. Then everything is again sent to the oven to form a crust and bake vegetables.

beef heart goulash recipe

If you cook goulash actively, it will take only half an hour. In passive mode, cooking takes an hour and a half. There are four servings in total.

Ingredients:

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

Cooking:

1. Wash the beef heart well and remove the film and veins. It's better to do it with bare hands. If there is no time to mess with it, you can purchase a product prepared for processing on the market.
2. Cut the by-product into cubes, the size of a cherry. Cut the onion into thin half rings, and the bacon into small cubes. Bulgarian pepper is recommended to be cut into slices, and chili - into small pieces.
3. Preheat the oven or oven to 200 degrees. Heat oil in a roaster or large pot, add chopped bacon and fry for a few minutes. Only then add the onion. Once it becomes translucent, add paprika and chili. After a minute, the bacon and onion can be put on a plate. Next, add a drop of vegetable oil and fry the heart pieces.
4. When the meat becomes ruddy, return the onion to the pan, add the tomatoes and bell pepper. After the dish is salted, peppered and the broth is added. It is important to ensure that the liquid completely covers the pieces of the heart. Next, send the pan to the oven for 90 minutes.

Video recipe for the Dukan Diet

Is beef heart healthy?

Finally, we recall that beef heart is considered a product of the first category. In other words, it is practically not inferior to beef in terms of nutritional value. And, in some moments, the meat is even inferior. So, it contains much more vitamins and iron than beef.

There is an opinion that this offal is difficult for digestion. I dare to assure you, 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 about the same amount of minerals, vitamins and proteins. Plus, it's low calorie. No wonder it is recommended by professional nutritionists.

How to cook beef heart? This question is asked by housewives who want to please their loved ones with a healthy and tasty dish, but have never used this product. There are features of cooking this offal to make the meat soft and juicy. For example, pre-soak the heart in milk. We will consider this recipe in detail, with step-by-step photographs.

How to cook beef heart in a pan

1. Choosing a heart is not much different from choosing any other meat. It’s worth starting with the fact that it’s better to buy not frozen, but chilled offal. Such a product is much more useful. 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 the remnants of blood are preserved inside the heart muscle. This fact also confirms the freshness of the product.

2 . First, the heart must be cut lengthwise into two parts, thoroughly rinsed with cold or slightly warm water and remove any remaining blood. Then you can remove excess fat, vessel tubes (if you bought an unprepared product) and films. By the way, if something could not be cut off immediately - 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 put a press on top so that all the pieces are immersed in milk. We leave for 3-4 hours.

5. Then drain the liquid.

6 . Pour a little vegetable oil into a frying pan, heat it up and lay out the pieces of the heart. Salt.

7 . Stew the meat under a closed lid. Gradually, juice will begin to stand out. You need to wait until the liquid has almost evaporated.

8 . Add chopped onions in half rings.

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

10 . Add 1 glass of water.

11 . Then we add flour. We mix.

12 . Then add tomato paste or ketchup.

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

Delicious beef heart is ready

Enjoy your meal!

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

Beef heart goulash, a classic recipe

In order to cook 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 slightly 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, parsley 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 dish, in which vegetable oil was preheated. You need to fry the heart for 10 minutes, after which add the onion, previously cut into half rings, to it. 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, tomato semi-finished products, salt and spices. Cover the dish with a lid. The dish should be stewed for about 1.5 hours on the smallest fire.

In general, making beef heart goulash in a skillet 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 such a goulash, you will need the same products and in the same proportions as in the previous recipe. Cut the heart, fry in hot oil, add onion half rings and fry as described above. After that, pour water, tomato paste, spices into the 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

It is very easy to 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 crops (about 200 g);
garlic - 2-3 cloves;
tomato paste - on average, 3-4 tablespoons are enough;
wheat flour - 1-2 tablespoons with a slide;
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 rub the carrot on a coarse grater, or you can cut it 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 "Extinguishing" mode for an hour. When this time passes, leave the almost ready dish for 15 minutes alone, then open the lid and carefully pour the flour into it. Mix everything thoroughly and turn on the device in the "Frying / Deep Frying" mode for 5 minutes. When the sauce thickens goulash can be taken out for testing.

Beef heart goulash in the oven

Many do not 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 to be very tasty and tender. To prepare for such a lunch / dinner, you need almost the same products as for other options for 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 the vegetable oil in a frying pan and lightly fry the bacon slices. Then add the onion, which is finely chopped in advance, paprika and chili. Fry the contents of the pan until the color of the onion changes to golden.
Put the finished mixture on a separate plate, and in the pan (in the same oil) put the beef heart cut into pieces of medium size. After a couple of minutes, add chopped sweet peppers and tomato paste to the offal. Fry for another five minutes and remove from heat.
Transfer the contents of the pan to the roaster, add the fried onions and bacon there, pour the broth over everything, cover with a lid and send to the preheated “stove”, the temperature of which is 200 ° C. After an hour and a half, the fire in the oven can be turned off, the ducklings can be taken out and the starch diluted with a small amount of water is poured into it. Mix the goulash thoroughly and put it back in the already cooling oven for 3-5 minutes.

Cooking featuresbeef heart

Beef heart is a rather rare guest on our tables. This product cannot be attributed to 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.

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

A lot in the heart and minerals, especially magnesium. That is why doctors advise more often to give dishes from this product to children and the elderly. Such a menu will strengthen the cardiovascular system of all family members. Beef heart is also rich in other trace elements: zinc, potassium, phosphorus, calcium, sodium, etc. So this product must be present in the diet of people whose work is associated with heavy physical exertion.

The heart muscle is quite dense and elastic. Therefore, in order for the finished dish to turn out soft and juicy, first the beef heart must be properly prepared.
Before starting heat treatment, it is best to hold the heart for a couple of hours in cool water. In this case, the water should be changed approximately every half hour. To improve the taste, the last 30 minutes you can hold the offal not in water, but in milk. But this is not at all necessary. However, like soaking itself. This procedure is only necessary to clear the product of blood clots.

You can also 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 about 30 minutes. After that, pour the liquid from the pan and repeat the procedure again. After draining the second broth, rinse the heart, pour water again, lightly salt and cook for another 2-3 hours until fully cooked.

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

Video recipe "How to cook a delicious beef heart"

It is unlikely that beef heart can be called a product that regularly appears on our tables - as a rule, it is cooked infrequently, even though the dishes from it are simply amazing when cooked correctly. In this collection, we have collected some of the best beef heart recipes - simple, understandable and delicious!

Beef heart is an offal of the first category, that is, in terms of its nutritional value, it is almost as good as meat, and in some moments 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 has 4 times less fat than beef, but the same amount of protein, a lot of vitamins and minerals, and with all this it is also low in calories (only 87 kcal per 100 g of the heart).

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, with a lack of it, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who is faced with increased physical exertion, as well as the elderly.

Of course, in order to appreciate the full 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 nutrients than a frozen one, which is usually cheaper, so it's better to choose the first option in stores (usually they are brought from local farms, and frozen from abroad). In appearance, this offal, like other meat products, should look fresh and smell like fresh meat, it should not have plaque and stains, it should not be excessively moistened. The color should be dark red, it’s good if there is a little 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 hard tubes before sale. In general, the structure of a fresh heart is very elastic, it should immediately take its former shape after pressing.

The mass 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 DISH RECIPES

Before cooking, the heart should be thoroughly rinsed with running cold water, cut 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 cooking. But whether it is necessary to boil it depends on the dish that will be prepared.

The beef heart is cooked like this: pour it with cold water and boil for 1.5-2 hours, changing the water every half hour.

You can cook a lot of dishes from the heart, including it is baked, fried, stewed whole or sliced. A variety of salads and snacks, pates, fillings for pies and other culinary products are usually made with a boiled heart. Among the dishes that are perfectly obtained from the heart, one can single out goulash, meatballs, chops, stews, etc. How to cook these dishes? Very simple.

BEEF HEART GOULISH 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. Rinse and prepare the heart, cut into cubes of about 30-40g each, rinse again, season with salt and pepper. Put the heart in a thick-walled pan with hot oil, fry, add the 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, laurel . Stew 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 PREPARING DELICIOUS CUTLETS (BUTTONS) 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 meatballs from the heart of beef. Prepare and boil the heart until cooked, then twist in a meat grinder for minced meat. Add finely chopped and fried onion, semolina to the minced meat, mix, beat in raw eggs, pepper and salt, add spices to taste, mix and leave the cooked minced meat for 15 minutes. Form cutlets from minced meat and fry them, breaded in flour, on both sides in hot oil until browned.

If you want the meatballs to turn out to be less fat and high-calorie, bake them until browning in the oven on a baking sheet.

BEEF HEART CHOPS RECIPE

How to cook beef heart chops. Cut the prepared heart into slices 1 cm thick, not thicker, pour them with cold water for 1-2 hours, change it 2 times. Carefully beat off each slice on one side, wrapping it in foil, grate with pepper and salt, coat with mayonnaise, leave for marinating for half an hour. Put the marinated chops in the pan (after breading them in flour), fry for 7-9 minutes on each side. Next, put the chops on a baking sheet covered with foil and bring to readiness 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 OF VEGETABLE RAGUE WITH BEEF HEART

You will need: 500 g of beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickles, 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, pour cold water over it and boil, adding roots and onions, until tender. Finely chop the boiled heart into cubes, fry in oil, add chopped carrots, parsley root and onions, fry a little more together, put diced (peeled and seeds) cucumbers, medium-sized potatoes, pour tomato paste, simmer until the potatoes are ready, put garlic chopped and mashed with salt, mix, sprinkle with herbs before serving.

RECIPE OF 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. minced garlic and ground ginger, black pepper, salt.

How to stew beef heart with mushrooms. Cut the prepared heart into strips, pour cold water for 2 hours, boil until half cooked. Fry the heart in butter, put ginger, pre-soaked and boiled until half cooked mushrooms, garlic, pour in the broth and soy sauce, salt and pepper, simmer everything until done. The dish is best served hot.

RECIPE OF SPICY BEEF HEART STEW IN BEER

You will need: 300 g of beef heart, 1 onion and a glass of beer, 0.5 lemon (juice), 2 tbsp. vegetable oil, ginger and cardamom to taste, salt.

How to cook beef heart in beer. Cut the washed and prepared heart into slices, pour beer mixed with cardamom and ginger and onion (it must be cut into half rings and mashed with your hands until the juice is released), cover and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart with lemon juice before cooking, put in a saucepan with thick walls and bottom, cover with onion, pour in half of 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.

With the preparation of such a seemingly complex product as a beef heart, if desired, even an inexperienced culinary specialist who has never cooked it before will cope. Try and enjoy the aroma, health benefits and wonderful taste of beef dishes.