Beef Heart Stroganoff
by Editorial Staff
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.
Cook: 1 hour 30 min
Servings: 6
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
Directions
- Prepare the ingredients for the beef heart beef stroganoff.
- Clean the vessels from fresh beef heart. Rinse under running water. Slice the heart across the grain into thin cubes about five centimeters long and about 1 cm thick.
- Take a ziplock bag or regular plastic bag. Lay the pieces of the heart. Add wheat flour and half a teaspoon of salt. Tie the bag and shake well so that all the pieces are evenly breaded in the flour mixture.
- Place the breaded pieces on a sieve and shake well to remove excess flour.
- Heat some of the vegetable oil. Lay out the heart. Fry over highest heat for about three minutes, until golden brown.
- Pour water into a saucepan. Add toasted heart. Cover and bring to a boil.
- Cut the onion into half rings. Fry about 3-5 minutes until golden brown in the same skillet in the remaining vegetable oil.
- Pour in the cognac. Leave it on the stove for a little while to evaporate the alcohol.
- Add the fried onions to the saucepan. Stir and cover. Reduce heat and simmer beef heart with onions for 60 minutes.
- Pour in the cream, add salt and ground black pepper. Boil heart with cream and turn off heat.
- Beef heart stroganoff is ready. Enjoy your meal!
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