Step 1: Prepare the heart.

Before we start preparing the heart, it must be carefully prepared. First you need to soak it in cold water for 5-10 minutes, then drain the liquid and rinse the heart thoroughly again. After that, we lay the offal on a cutting board, cut off all the films and valves from it. Cut the peeled hearts into small cubes or straws. We heat a frying pan or stewpan over a fire and pour a little vegetable oil into it. We spread the pieces of hearts in a pan and fry them on all sides for 3-4 minutes each.

Step 2: Prepare the vegetables.

Onions are peeled, washed and cut into thin half rings. Carrots are also washed and peeled, and then chopped on a coarse grater. Cut the bell pepper in half. Then we remove the seed stalk from it. We wash the pepper both inside and out and cut it into squares.

Step 3: Prepare the goulash.

When the heart is browned in a pan, add carrots and chopped onions to it. Thoroughly mix the ingredients and reduce the heat to a minimum level. After 5 minutes, salt the heart with vegetables to taste and add spices that you like. But do not overdo it with seasonings, as this will not brighten up the taste of your dish, but, on the contrary, will only spoil it. Next, simmer the heart with vegetables in its own juice for another 20 minutes over low heat without a lid. After this time, add a glass of any meat broth to the pan. Next, add the bell pepper and simmer the contents for another 10 minutes under the lid. We occasionally stir the goulash, and at the end you need to try the dish for salt.

Step 4: Serve heart goulash.

Chopped herbs can be added to the finished goulash to taste, which will be both decoration and additional taste. The dish is served with cereals or mashed potatoes as a meat sauce or sauce. Hot goulash is used. When used again, it can be heated over a fire or in a microwave oven. Good appetite!

You can also use beef and chicken hearts to make goulash. It is important to understand that chicken has a more delicate texture, so it cooks twice as fast as pork.

You can also add pre-boiled beans and chopped tomatoes to the goulash. In this case, the taste of the dish was even richer and more satisfying.

In order to make the goulash more aesthetic in appearance, you can use a mixture of red and green bell peppers. And for the broth, red ground paprika.

Boil the pork heart in salted water for 1.5-2 hours, cool.

Peel onions, garlic and carrots, remove seeds from bell pepper. Pour vegetable oil into the pan, add onion, cut into arbitrary pieces, and carrot, grated on a coarse grater.

Fry the onion and carrots over medium heat until soft, then add the chopped pork heart. Fry, stirring, over medium heat for about 4-5 minutes.

In a frying pan to the pork heart, fried with onions and carrots, add the Bulgarian pepper, cut into strips.

Add tomato paste, salt, sugar and spices here, pour in hot water.

Stir the contents of the pan, cover with a lid, simmer the goulash over low heat for 10-12 minutes, then add bay leaves and chopped garlic.

Stew the dish for another 5-7 minutes and it's ready!

Very fragrant and tasty goulash made from pork heart, served hot with gravy and your favorite side dish. I'm sure you'll love this homemade dish!

Bon Appetit!

I propose to cook a delicious and satisfying dish - goulash from a pig's heart. Goulash is a thick soup with pieces of meat, in this case heart, and potatoes. Making soup is easy if you follow the step by step instructions.

Ingredients:
Pork heart - 330 grams
Potato - 600 grams
Onion - 180 grams
Carrot - 130 grams
Tomato paste - 90 grams
Wheat flour - 3 tbsp.
Canned tomatoes - 235 grams
Sunflower oil - 6 tbsp.
Salt - to taste
Ground black pepper - to taste
Bay leaf - to taste
Ground coriander - to taste
Meat broth - 700 grams

Cooking:
Let's take the following ingredients: pork heart, potatoes, onions, carrots, tomato paste, flour, sunflower oil, canned tomatoes, salt, pepper, bay leaf, ground coriander, meat broth.


Rinse the heart and boil until tender with bay leaf. You can use a slow cooker. In a slow cooker, the heart will be ready in 40 minutes.


Peel the potatoes, cut into large pieces. In a frying pan, heat 3 tbsp. sunflower oil. Fry until golden brown, transfer to a separate plate.


Pour in the remaining oil. Fry chopped onion and grated carrot until soft.


Pour in the flour. Stir. Roast for about one minute.


Grate canned tomatoes, remove the skin. Add tomato paste, grated tomatoes and meat broth from heart cooking to the fried vegetables. Cook for about five minutes.


In the multicooker bowl, add the fried potatoes, the heart cut into strips.


Pour in the cooked broth. Season with spices. Stir. Close the lid. Run the stew/meat program for 20 minutes.


Pig heart goulash is ready.


Bon Appetit!

Rinse chicken hearts thoroughly, as blood clots may still remain in them.
Trim fat (if there is a lot of it) and blood vessels.
I practically did not cut anything, we sell them clean enough.
Next, I always cut them into two equal parts and wash everything again.
Drain in a colander and let the water drain well.

We clean the onions and carrots. I rub the carrots on a coarse grater, and cut the onion simply into half rings.
Heat up a frying pan and add oil. First comes the bow. Fry for about two minutes, until it begins to change color slightly.

Make maximum fire and add hearts. I hope you have very little water left there, which will quickly evaporate, and the hearts can be lightly fried.
Next, we base grated carrots with tomato paste in a frying pan. Fry for another two or three minutes.

Mix flour with two to three tablespoons of water.
Now add a glass of water, salt, pepper, flour mixture to the pan and simmer under a lid over low heat for about 20 minutes. After this time, they will be almost ready.

Garlic must be peeled and chopped in any way - chopped with a knife or passed through a press.
Next, add sour cream to the pan (I take low-fat, about 15%), garlic and cilantro there (I took fresh-frozen). Of course, if you can’t stand this herb at all with its peculiar aroma, then replace it with parsley or dill. But for me personally, cilantro just fits super well.
Mix everything well, close the lid and simmer for another 5 minutes, no more.
Don't forget to check for salt. Need and want - add.
I serve with mashed potatoes. In my opinion, it's the perfect side dish.
Bon Appetit everyone!

Unfortunately, some housewives neglect offal, completely unreasonably believing that it will not be possible to make a delicious dish out of them. In fact, proper cooking and the use of all kinds of spices can work wonders. After reading today's publication, you will learn from the heart (beef) in a slow cooker, pressure cooker and a regular pan.

Option in the oven

It should be noted that the dish prepared according to this recipe is incredibly tender and tasty. But in order for you to get everything the way you need, you must strictly adhere to all the recommendations below. Before starting the process, be sure to go to the nearest store and purchase all the required components. To make four servings of goulash, you should have the following products at your disposal:

• 450 grams of beef heart.
• Three sweet bell peppers.
• Large onion.
• 225 grams of canned tomatoes.
• A pod of chili pepper.
• A tablespoon of paprika.
• Five pieces of bacon.
• Two glasses of broth.

To make a fragrant and satisfying beef heart goulash, the above list should be supplemented with table salt, ground pepper, a couple of tablespoons of starch and a small amount of high-quality vegetable oil.

Process description

First of all, you need to start preparing the main ingredient. The heart is cleansed of films, fat and veins. After that, it is washed, dried with paper towels and cut into medium cubes.

Vegetable oil is poured into a cast-iron pan, heated over medium heat and bacon pieces are fried in it. After a couple of minutes, finely chopped onion, chili pepper and paprika are sent to the same container. Mix everything well and spread on a clean plate.

After that, the heart is fried in the same oil. When a golden crust appears on it, browned onions, chopped sweet bell peppers and canned tomatoes are added to it. After them, the broth is poured into the same place. The contents of the pan are salted, peppered, brought to a boil and the container is sent to the oven, heated to two hundred degrees. After about an hour and a half, starch, previously dissolved in a small amount of drinking water, is added to the finished goulash from which it is discussed in detail in today's publication.

Variant in pressure cooker

To feed your family a delicious and satisfying dinner, you should inspect the contents of your own refrigerator in advance and, if necessary, purchase all the missing ingredients. In order not to forget anything, before going to the nearest store, it is advisable to make a list, which should include:

• 800 grams of beef heart.
• Tomato paste.
• Sweet bell pepper.
• Garlic.

In order for you to get a truly tasty and fragrant beef heart goulash, it is advisable to supplement the above list with a tablespoon of wheat flour, spices, table salt and good vegetable oil.

Cooking technology

Pre-washed, dried with paper towels and chopped heart is fried over high heat. After the offal is lightly browned, it is transferred to a pressure cooker. On the remaining fat, chopped vegetables are fried and sent to the heart. All salt, pepper, pour hot water, cover with a lid and leave to boil over low heat for half an hour.

In a small bowl, combine a tablespoon of flour and tomato paste. All this is poured with cold filtered water, mixed well and added to the cooled pressure cooker. The contents of the dishes are brought to a boil again, chopped garlic and chopped herbs are added to it. After a few minutes, the finished goulash from the heart (beef) in the pressure cooker is removed from the stove and served. As a side dish, pre-cooked rice or mashed potatoes are usually used.

Multicooker option

This recipe has a slightly non-standard set of components. But it is precisely thanks to this feature that it is possible to cook a very satisfying dish relatively quickly, which can be served for lunch or dinner. In order for your family to appreciate beef heart goulash, the recipe with a photo of which can be viewed in today's article, you should buy all the necessary components in advance. This time, you should have the following ingredients on hand:

• Kilo beef heart.
• 150 grams of fresh mushrooms.
• Four tablespoons of oatmeal.
• Large onion.
• Half a liter of filtered water.
• Two fresh chicken eggs.

Salt, ground pepper and fresh herbs will be used as additional ingredients. Thanks to the presence of these spices, the dish will have a rich taste and aroma.

Sequencing

Pre-washed and peeled onions are crushed and sent to the multicooker bowl. After it softens a little, a heart is added to it, pre-cut into small cubes. All this is salted, pepper and continue to fry. After the excess liquid has evaporated, prepared mushrooms and ground oatmeal are placed in the bowl of the device.

After three minutes, filtered water is poured into the slow cooker and tomato paste is added. Beef heart goulash is prepared in the “Extinguishing” mode for one and a half hours. Shortly before turning off the device, beaten eggs and chopped greens are sent to the bowl.

Option with sour cream

Just be warned that this dish will take a relatively long time to prepare. In order not to waste precious minutes looking for missing ingredients, it is better to check in advance if your kitchen has everything you need. You should have at your disposal:

• 600-700 grams of beef heart.
• A couple of tablespoons of sour cream, tomato paste and wheat flour.
• One medium carrot and one onion each.
• Tablespoon of sugar.

To make your pork heart goulash more fragrant, you can use any spices. In addition, you will need salt and vegetable oil.

Cooking algorithm

First of all, you need to deal with the main ingredient. The heart is washed, dried with a paper towel and cleaned of excess fat. After that, it is cut in half, washed inside again, placed in a saucepan filled with salted water, and boiled until soft. Typically, this process takes about two and a half hours. The finished offal is removed from the pan, cooled, cut into thin slices and set aside.

In a separate, well-heated frying pan, generously greased with vegetable oil, fry onions cut into half rings and grated carrots. After the vegetables become soft, wheat flour is added to them and mixed well. Almost immediately after that, tomato paste, sour cream, salt, spices and a boiled heart are sent to the pan. The contents of the dishes are poured with filtered water, mixed, brought to a boil and stewed for a quarter of an hour. Fifteen minutes later, the pan is removed from the heat. Ready goulash from the heart (beef) with sour cream is sprinkled with chopped herbs, laid out on plates and served. The side dish is usually boiled rice or mashed potatoes.