In the diet, it is necessary to include not only meat, but also offal. They contain many useful substances. But in order for offal to preserve them and to be tasty and nutritious, you need to know how to cook them correctly. Do you know, for example, how to cook a beef heart, how much it should be cooked, and the lung or kidneys ?! This will be discussed in our article.
Here, for example, we took up the preparation of goulash from the heart. Take a beef heart. How much do you need to cook it? Yes, it only takes about an hour and a half. Before this, we cut it into large pieces (four parts possible), wash it well, put it in water (certainly cold) and put it on the fire, salting it. We take out after a specified time the heart from the water, which we will still use later, and slightly cool. Now we cut the meat for goulash as we want (you want cubes, slices, cubes, etc.), and prepare the dish according to your favorite recipe, like from ordinary meat.
Some housewives cook this offal in a different way. They, taking a beef heart for cooking, how much to cook it, know from the advice of their mothers and grandmothers. They always washed and soaked this product in cold water for two to three hours. Then they put the beef heart in boiling water and cooked over low heat for two, two and a half hours. At the same time, they salted it an hour before the end of cooking. But this method, as you can see, is quite long.
Modern energetic hostesses, who do not have much time, have found another cooking option. When they want to create something from this offal, they use kitchen appliances. Beef heart, how much to cook it, for example, in a pressure cooker? Yes, just half an hour - and the meat is ready. Now you can quickly and easily cook any dish from it.
And how much should you cook light beef? If you choose beef light for cooking, not pork, know that it cooks a little longer. If boiling a pork weighing a pound takes two to two and a half hours, then beef of the same weight will require all three hours of cooking. But before that, we clean the beef heart from particles of the trachea and other respiratory tracts, and then rinse thoroughly. Then we put it in a pot with boiling water, pressing it on top with a load so that it does not surface. We will need water in the following proportion: 1x1.5, that is, for part of the lung one and a half part of the liquid. Light beef is simmered over low heat. If you took it a pound or more, then you already know the cooking time. By cooking this offal, you can cook from it, for example, a popular German dish - goulash (generally in Germany, dishes made from light, one of the most beloved). For this, the boiled lung is cut into small cubes. Then, with pepper and salt, it is placed in a pan and fried in oil (vegetable). At the end of frying, onions, finely chopped, and flour are attached to it. The light thus prepared is folded into a pot (clay), poured with four glasses of the broth in which it was cooked, and seasoned with tomato paste with a bay leaf. Having closed the pot with a lid, it is sent for twenty minutes to a hot oven for languishing. Having taken out of it, the pot is still wrapped for fifteen minutes with a towel. And only then the dish is served on the table with a side dish of fried potatoes or stewed onions.
Now we will tell you how to cook beef kidneys. We clean them from the film, cut them into cubes (only not small, since they are boiled) and soak them for two to three hours in water (always cold, which must be changed every hour). This is done in order to remove their rather specific smell (some housewives soak for 6-7 hours, periodically changing the water). But for beef kidneys, the time that we indicated is enough.
The kidneys must be cooked after soaking, since without preliminary boiling they will be stiff during frying. We wash the soaked kidneys, throw them into the pan, fill them with cold water and slowly bring to a boil. Then the water is drained, the kidneys are washed again and put on a stove in cold water. We do this three times until the water becomes clear and odorless. And only now we send beef kidneys to a low fire, on which they are boiled for an hour and a half. After this time, they are again taken out and washed. The kidneys are ready to eat. They can be eaten like this, but can be used to prepare other dishes.
Offal is low-calorie, so they are often used in a diet.