Beef Heart Stroganoff

Beef heart stroganoff stewed with cream is a hearty addition to a homemade lunch or dinner. Beef stroganoff according to this recipe goes well with mashed potatoes or any porridge, fresh vegetables and spicy herbs.

Summary

Ingredients

• Beef heart – 600 g
• Bulb onions – 1 pc.
• Cream – 125 ml
• Cognac – 60 ml
• Water – 250 ml
• Wheat flour – 75 g
• Vegetable oil – 60 g
• Salt – 10 g
• Ground black pepper – 3 g

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Instructions

1. Clean the beef heart under cold running water, removing any blood and tissue.
2. Slice the beef heart across the grain into pieces approximately 5 cm long and 1 cm thick.
3. Place the sliced heart in a plastic bag with the flour and 5 g of salt. Seal the bag and shake for 2-3 minutes until all pieces are evenly coated with flour.
4. Pour the coated pieces onto a sieve and shake well to remove excess flour.
5. Heat 30 g of vegetable oil in a large skillet over high heat for 1-2 minutes until very hot.
6. Add the floured heart pieces to the hot oil and fry for 3 minutes over high heat, stirring, until golden brown on all sides.
7. Pour 250 ml of water into a saucepan and add the fried heart pieces. Cover the saucepan and bring to a boil over high heat.
8. While the heart comes to a boil, slice the onion into half rings.
9. Heat the remaining 30 g of vegetable oil in the same skillet over medium-high heat for about 1 minute.
10. Add the onion half rings and fry for 3-5 minutes over medium-high heat until golden brown.
11. Pour the cognac into the skillet with the onions and leave to simmer for 1-2 minutes to evaporate most of the alcohol.
12. Transfer the fried onions to the saucepan with the heart. Stir and cover. Reduce heat to low and simmer for 60 minutes, stirring occasionally.
13. Add the cream, remaining 5 g salt, and the ground black pepper to the saucepan. Stir well and bring to a gentle simmer over low heat for 2-3 minutes.
14. Turn off the heat and serve.