Summary

Ingredients

• 500 g heart (s) pork or veal
• 30 g clarified butter or 2 tablespoons veetable oil
• 1 onion (s)
• 50 g celery or celery sticks
• 0.5 ½ carrot (s)
• 1 clove garlic
• 80 g pork belly, smoked
• 2 sprigs parsley
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon, heaped flour
• 1 glass red wine
• salt and pepper
• 1 liter broth
• 1 pinch mustard
• 1 bay leaf
• 100 ml sour cream or sour cream

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut the pork heart into 1/2 cm thick slices. Serve with pasta or mashed potatoes and beans or carrots tossed in butter.
6. A dish from the Austro-Hungarian culinary tradition that was prepared with a veal heart in upscale kitchens.
7. 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).