Pork Heart in Cream Sauce

Summary

Prep Time	30 mins
Cook Time	3 hrs
Total Time	3 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut away the fat from the pork hearts. Fry on all sides in 30 g clarified butter or 2 tablespoons vegetable oil in a pan.
In the meantime, cut 1 onion, 1 piece of celery, half a carrot, 1 clove of garlic and 2 sprigs of parsley into small pieces. Also cut 80 g of bacon into small pieces.
Remove the hearts, set aside and roast the bacon in the remaining roast. Add onions, celery, carrots and garlic and roast until golden, stirring occasionally. Add 2 teaspoons of sweet paprika and 1 heaping teaspoon of flour and toast briefly. Deglaze with 1 glass of red wine and allow to evaporate a little while stirring constantly.
Add 1 liter of stock. Season with salt, pepper, 1 pinch of mustard, 1 bay leaf and the parsley. Admit the heart again and let it simmer gently for 3 hours. Stir 0.1 l sour cream with a little sauce until smooth, add and heat again.
Cut the pork heart into 1/2 cm thick slices. Serve with pasta or mashed potatoes and beans or carrots tossed in butter.
A dish from the Austro-Hungarian culinary tradition that was prepared with a veal heart in upscale kitchens.
To strengthen the sauce, a teaspoon of flour is roasted with it. The flour must, however, be heated to at least 65 degrees so that it reaches its gelatinization temperature (light baking).

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