Beef heart is considered a worthy alternative to meat. It contains a sufficient amount of vitamins and minerals. And beef heart recipes are striking in their variety. It makes good salads, soups and even cutlets. It is about the latter that will be discussed in today's article.
Traditional option
This is a very simple to prepare, but at the same time hearty and nutritious dish. Fried beef heart cutlets are equally suitable for adult and baby food. Therefore, they can be served for a family dinner. Before you start cooking minced meat, make sure that your kitchen has everything you need. In this case, you will need:
- A kilogram of beef heart.
- Large onion.
- A pair of chicken eggs.
- Two tablespoons of semolina.
In order for your beef heart cutlets to be tastier and more aromatic, stock up on vegetable oil, salt and spices in advance.
Process description
The pre-washed offal is cut in half, placed in a pan, poured with cold water and sent to the stove. Boil it over low heat for two hours. If desired, it can be soaked in cold water before starting the process. This little trick will reduce the cooking time slightly.
The finished heart is passed through a small grill of a meat grinder and combined with chopped slightly fried onions. Semolina, raw eggs, salt and spices are also sent there. All mix vigorously until smooth. Small meatballs are formed from the resulting meat. After that, they are rolled in flour or breadcrumbs and spread on a heated frying pan, greased with vegetable oil.
Beef heart cutlets are fried on both sides until a beautiful golden crust is formed. The browned products are transferred to a beautiful plate and served on the table. As a side dish, pasta, boiled potatoes or vegetable salads are often used.
Option with the addition of fat
According to this recipe, you can relatively quickly and easily make a delicious and satisfying dinner for the whole family. Before cooking beef heart cutlets, be sure to revise your own refrigerator and, if necessary, buy the missing ingredients. In this case, you should find in your kitchen:
- One hundred grams of lard.
- A pound of beef heart.
- Four tablespoons of semolina.
- Three slices of white bread.
- Raw chicken egg.
- Onion.
Like other similar recipes from beef heart, this option involves the use of salt, pepper, vegetable oil and breadcrumbs.
Sequencing
The cut offal is cleaned of films, fat and blood vessels. After that, it is placed in a suitable bowl, filled with cold water and soaked for at least half an hour, not forgetting to periodically change the liquid. After about thirty minutes, the pieces from which the beef heart patties will subsequently be prepared are thrown into a colander.
After the remaining liquid drains from the cut offal, it is twisted through a meat grinder mixed with lard, onion and slices of white bread. Here it is necessary to pay attention to one most important nuance. Unlike standard technologies, in this case, the loaf does not need to be pre-soaked in water or milk. Crusts are just cut off from it and used for its intended purpose. A raw egg, semolina, salt and spices are introduced into the resulting mass. All is thoroughly kneaded until smooth and sent to the refrigerator. As a rule, thirty minutes is enough for the cereal to swell properly.
After about half an hour, small cutlets are formed from thickened minced meat. Doing this is more convenient with slightly moistened hands. The resulting semi-finished products are rolled in breadcrumbs and spread on a baking sheet, greased with vegetable oil. Beef cutlets are baked in the oven at 180 degrees for about 30 minutes.
In addition, products can be prepared in a pan. In this case, they are laid out in preheated vegetable oil and fry on both sides over moderate heat until a golden crust appears. Such cutlets are equally good both in hot and in cold form. They go well with mashed potatoes, boiled rice, fresh or baked vegetables.