The heart, especially beef, is a healthy dish and is desirable for periodic use. They can originally and economically diversify the menu. In addition, beef heart dishes are diet foods. In the heart there are a lot of microelements, beneficial acids, vitamins, and enough digestible lungs, but animal proteins. The heart is shown with anemia, with a weakening of the body after various diseases. If you boil the offal in advance, you get an excellent semi-finished product, fresh, healthy, stored for a long time. Beef is suitable - a hearty semi-finished product for various and unexpected dishes, although the traditionally recognized recipe for making beef heart does not include such experiments. But the characteristic taste of the heart will add piquancy, a note of novelty, unusual taste sensations to simple, somewhat boring dishes. It is good for sandwiches - cold fast or aromatic hot for a full breakfast, for various salads, quick frying - dressings for pasta or porridge, if diluted with sour cream, tomato, as a filling for pancakes or omelet. Simply sliced, paste or unusual goulash, soup, cold (aspic) and others. Here is the ready-made menu of breakfasts - dinners for a busy, incredibly busy week based on a beef heart.
Naturally, a beef heart recipe does not necessarily mean boiling the product. Nevertheless, for significantly many dishes, in particular salads, the heart must certainly be boiled and boiled correctly. Initially, the heart should be prepared: free from large rigid tubes - valves and blood vessels, rinse, otherwise the heart will give bitterness and deform. Preparation, of course, provides for any recipe for preparing a beef heart - boiled, stewed, fried, stuffed. It is possible, but not categorically necessary, as in the preparation of the kidneys, for example, to soak the heart for about three hours in plain water (cold) or with a bit of table vinegar. The duration of boiling the heart depends on the age of its direct supplier, so to speak: from young cows, 1-1.5 is enough, from older ones a lot and up to 3.5 hours may take time. You can only boil in salted water, but you can saturate the taste by seasoning the broth with onions and carrots, allspice and hot pepper, lavrushka, spices. However, if you follow the recommendations and change the water every 30 -40 minutes, then it is enough to throw the spices only at the last cooking run. But it is better to cool, without removing from the broth.
Among the variations on how to cook a heart beef leadership demand and popularity are kept by various salads and a stewed heart. Salads are simple, small-sized, so as not to interrupt the sweet, pleasant taste of the heart and its texture. For example, a boiled heart, fried champignons (400 g each), a couple of fresh cucumbers. Everything is cut into strips similar in parameters. Dressing mustard - mayonnaise or vegetable - mustard - garlic (last a little bit, or generally replace with vinegar and sugar). Or non-traditional cheese: 500 grams of boiled heart, a couple of pickles (you can pickled mushrooms 250g), onion, and, of course, hard cheese also 200 grams. Cut into strips (grater is not good), even cheese. Mayonnaise. Everything.
The popular "stewed" beef heart recipe is also easy, but tasty, like half a day was cooked. Everything is traditional, prepare the heart, wash, cut in portions, dry, add salt. Next, fry for a crust, here's the trick: a couple of minutes before the end of the frying, sprinkle the pieces with flour (lightly) and fry a couple of minutes. Put in dishes for further stewing. There is a lot of tasty left in the pan, so a little water / broth is poured into it, brought to a boil and the resulting broth is sent to the heart pieces (preferably through a sieve). Stew - stew (you can add more liquid, it will generally take three glasses) for at least an hour. Then sauce is added and another half hour. For the sauce, you need to fry the onion, add a couple of spoons of vinegar, a spoonful of sugar, spices, tomato paste or tomato sauce to it. You can, as an option, put out a boiled heart, then it is preferable in sour cream and much less time is required. Or, instead of tomato sauce, pour it creamy.