Viennese Cream Heart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 heart (s) veal or pork, whole
- 1 bunch roots
- 50 g bacon, cut into small pieces
- 1 onion (s), finely chopped
- beef broth
- mustard
- 0.25 ¼ cup cream
- Flour
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- The roots consist of half a slice of celery tuber, a carrot, a yellow turnip, a parsley root with parsley and a piece of leek.
- Rinse the heart under cold running water, then cut open and remove all blood, skins, and larger muscle fibers. Wash it well again and put something in the cold water.
- Put the bacon in a hot pan and fry the heart on all sides, remove. Roast the onion in the roast residue until golden, pour the beef stock and simmer the heart in it for about 45 minutes on a low flame. Add the diced roots and cook until cooked.
- Take out the heart and cut into short strips. Put back in the stock, mix the cream with flour and thicken the sauce with it, season with salt and season with mustard and pepper.
- Served with chopped parsley. Traditionally bread dumplings are served with it, but also pasta, rice or white bread.
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