Summary

Ingredients

• 1 kg heart (s), (pig heart)
• 2 vegetable onion (s)
• 2 carrot (s)
• 2 tablespoon bacon, diced
• 1 tablespoon, heaped tomato paste
• 1 teaspoon, heaped mustard, medium hot
• 200 ml red wine, dry
• 750 ml beef broth
• 1 teaspoon, leveled marjoram, dried
• 1 tablespoon, heaped cranberries from the glass
• 2 tablespoons oil
• some salt and pepper
• 2 tablespoon, heaped cornstarch
• 1 dash cream, (approx. 50 ml)

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Instructions

1. First, roughly chop the onions, halve the carrots lengthways and cut into slices. In a large saucepan, fry the vegetables with the bacon in a little oil.
2. Rinse the pork hearts with clear water, clean again, rinse again and then roughly dice. Now put the meat in the pot and fry it with it. Salt and pepper everything, add the tomato paste and roast briefly. Only then stir in the mustard. Now deglaze the dish with the red wine and fill up with the meat stock. Finally add the marjoram and the cranberry jam. Bring to the boil once and then gently simmer for about 45 minutes with the lid closed. Bind with cornstarch according to the instructions on the packet. Season to taste and add a dash of cream as desired.
3. Noodles or spaetzle and a small green salad are ideal as a side dish.
4. Tip: To reduce the taste of the innards, you can soak the prepared meat in vinegar water overnight. However, 2 tablespoons of mild wine vinegar is sufficient here, otherwise the heart will get too sour. If you like, you can add a bay leaf.