Summary

Ingredients

• 750 g beef heart (s)
• 2 liters water
• salt
• Pepper, whiter
• 1 small bay leaf
• 1 bunch soup greens
• 1 small onion (s)
• 3 tablespoon oil
• 35 g flour
• 1 tablespoon tomato paste
• liter ⅛ red wine
• 2 medium pickled cucumber (s)
• 1 small Glass capers

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Instructions

1. Halve the heart, then cut out blood vessels and fat and rinse.
2. Bring the water to the boil with salt, pepper and bay leaf. Put the heart into it. Clean the soup greens, cut roughly and add to the pot. Cook the heart in it for about 50 minutes, then remove it and keep it warm in a bowl. Sieve the stock, collect and set aside.
3. Peel the onion and chop finely. Fry until light yellow in hot oil. Dust the flour over it and let it sweat. Now fill up with 0.5 l of the cooking stock and bring to the boil. Then stir in tomato paste and red wine and season the sauce with salt and pepper as required.
4. Finely dice the pickles and add them to the sauce together with the drained capers.
5. Now cut the beef heart into cubes about 2 cm in size. Add to the sauce and let it steep for about 10 minutes before you eat it.