Unfortunately, some housewives neglect offal, completely unreasonably believing that it will not work to make a delicious dish. In fact, proper cooking and using all kinds of spices can work wonders. After reading today's publication, you will learn how to cook goulash from the heart (beef) in a slow cooker, pressure cooker and ordinary 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 succeed as you need, you must strictly adhere to all of 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 must have at your disposal the following foods:
- 450 grams of beef heart.
- Three sweet bell peppers.
- Large onion.
- 225 grams of canned tomatoes.
- Chili pepper pod.
- A tablespoon of paprika.
- Five slices of bacon.
- Two glasses of broth.
To make a fragrant and hearty beef goulash, the above list should be supplemented with 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 do the preparation of the main ingredient. The heart is cleaned 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 pieces of bacon are fried in it. After a couple of minutes, finely chopped onion, chili pepper and paprika are sent to the same container. All mix well and spread on a clean plate.
After that, the heart is fried in the same oil. When a brown crust appears on it, add onion, chopped sweet bell pepper and canned tomatoes to it. Following them, the broth is poured there. The contents of the pan are salted, pepper, brought to a boil and sent to a container in 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 beef goulash , the recipe of which is described in detail in today's publication.
Pressure cooker option
To feed your family a tasty and satisfying dinner, you should pre-inspect the contents of your own refrigerator 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 in which you should make:
- 800 grams of beef heart.
- One medium carrot and one onion.
- Tomato Paste
- Sweet bell pepper.
- Garlic.
To make you really tasty and fragrant beef 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 a chopped heart, fry over high heat. After the offal is lightly browned, it is transferred to a pressure cooker. On the remaining fat, fry the vegetables cut into strips and send them to the heart. All salt, pepper, pour hot water, cover 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 again brought to a boil, crushed garlic and chopped herbs are added to it. After a few minutes, the finished goulash from the heart (beef) in a pressure cooker is removed from the stove and served at the table. As a side dish, pre-cooked rice or mashed potatoes are usually used.
Option in a slow cooker
This recipe has a slightly non-standard set of components. But precisely because of this feature, it is possible to relatively quickly cook a very satisfying dish that can be served for lunch or dinner. So that your family can appreciate the beef goulash, a recipe with a photo of which can be found in today's article, you should buy all the necessary components in advance. This time you should have at hand the following ingredients:
- A kilo of 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. Due 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 bowl of the multicooker. After it softens a little, a heart is added to it, cut in advance by 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 multicooker and tomato paste is added. Goulash of beef heart is cooked in the “Stew” mode for an hour and a half. Shortly before turning off the device, beaten eggs and chopped greens are sent to the bowl.
Sour cream option
Immediately warn that the preparation of this dish will take a relatively long time. In order not to spend precious minutes searching for the missing ingredients, it is better to check in advance whether your kitchen has everything you need. At your disposal should be:
- 600-700 grams of beef heart.
- A couple of tablespoons of sour cream, tomato paste and wheat flour.
- One medium carrot and one onion.
- A tablespoon of sugar.
To make the goulash prepared from your pig heart more aromatic, you can use any spices. In addition, you will need salt and vegetable oil.
Cooking algorithm
First of all, you need to do the main ingredient. They wash the heart, dry it with a paper towel and clean it of excess fat. After that, it is cut in half, washed again inside, placed in a pan filled with salted water, and boiled until soft. As a rule, 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, onion and grated carrots are fried in half rings. After the vegetables are soft, they add wheat flour to them and mix 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 simmer 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 to the table. Rice is usually boiled on the side dish or mashed potatoes are made.