Summary

Ingredients

• 1 beef heart, approx. kg
• 3 onion (s)
• 4 cloves garlic
• 3 large carrot (s)
• 3 tablespoon tomato paste
• 4 tablespoon fruit puree (currant puree)
• some beef broth, or vegetable broth
• 0.5 teaspoon ½ nutmeg, ground
• 1 teaspoon cinnamon
• 2 teaspoons paprika powder
• 10 grains allspice
• 2 tablespoon fat, for frying
• salt and pepper

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Instructions

1. Free the beef heart of veins and fat. Rinse briefly under cold water to remove any blood and tissue residues. Then pepper and salt on all sides and fry in hot fat in a saucepan. Quarter the onions, peel the carrots and cut into three to four pieces each and fry both briefly.
2. Put the tomato paste in the saucepan and also briefly toast. Now add the peeled, whole cloves of garlic. Deglaze with enough vegetable or meat stock to cover approx. 2/3 of the heart. Stir in nutmeg, cinnamon, paprika powder, allspice and the fruit puree.
3. Now turn the heat down accordingly, the dish shouldn`t boil bubbly, just simmer slightly. After about 45 minutes, turn the heart around once, after another 45 minutes it is cooked.
4. If you want, you can reduce or thicken the sauce now, I like it relatively liquid myself, and I like to mash jacket potatoes in it. Beet vegetables also taste very good.