How to cook beef heart? This question is asked by housewives who want to please their loved ones with a healthy and tasty dish, but have never used this product. There are special features in preparing this offal so that the meat turns out soft and juicy. For example, pre-soak the heart in milk. Let's look at this recipe in detail, with step-by-step photographs.

How to cook beef heart in a frying pan

1. Choosing heart is not much different from choosing any other meat. It’s worth starting with the fact that it is better to buy chilled offal rather than frozen. This product is much healthier. The heart should be elastic, with a minimum of fat. The smell should be the same as regular meat. When pressing on the product, it should immediately restore its shape, since the heart itself is quite elastic. It is very good if some blood remains inside the heart muscle. This fact also confirms the freshness of the product.

2 . First, the heart must be cut lengthwise into two parts, rinsed thoroughly with cold or lukewarm water and removed any remaining blood. Then you can remove excess fat, vessel tubes (if you purchased an unprepared product) and films. By the way, if you couldn’t cut something right away, it’s okay. Any excess will be easy to separate after cooking. Cut into pieces 1.5*1.5.

3 . Pour in milk.

4 . You can place a press on top so that all the pieces are immersed in milk. Leave for 3-4 hours.

5. Then drain the liquid.

6 . Pour a little vegetable oil into a frying pan, heat it and place the heart pieces. Add salt.

7 . Simmer the meat under a closed lid. Gradually the juice will begin to release. You need to wait until the liquid has almost evaporated.

8 . Add onion cut into half rings.

9 . Sprinkle with spices to taste. You can add paprika, ground black pepper, curry, turmeric.

10 . Add 1 glass of water.

11 . Next we add flour. Mix.

12 . Then add tomato paste or ketchup.

13. Stir and simmer over low heat for 1-1.5 hours. Add fresh herbs before serving.

Delicious beef heart is ready

Bon appetit!

From such an offal as a heart, you can prepare a myriad of the most luxurious dishes. The simplest and most common recipe is goulash. This originally Hungarian dish can be prepared in several ways. It’s worth talking about the most common and relatively fast ones.

Beef heart goulash, classic recipe

In order to prepare goulash, it is best to soak the beef heart, and at the final stage, not in water, but in milk (as described above). But you can lightly beat it off after thorough washing. For goulash you need to take the following products:

onion – head (large);
tomato paste - on average 1-2 tablespoons are enough;



pepper, bay leaf and salt - to taste.

Cut the heart soaked in water and milk into small pieces (no more than 50 g each), put in a colander and rinse under running water. Place the offal pieces in a saucepan or other thick-bottomed container in which vegetable oil has been preheated. You need to fry the heart for about 10 minutes, after which add the onion, previously cut into half rings. Fry the mixture for another 10 minutes, sprinkle with flour (evenly), mix thoroughly and continue cooking for another 5 minutes. Then add water to the saucepan to cover all the meat, semi-cooked tomatoes, salt and spices. Cover the dish with a lid. The dish should be simmered for about 1.5 hours on the lowest heat.

In general, making beef heart goulash in a frying pan is a little more difficult than in a saucepan. The only difference is that flour is added at the very end of cooking. So.
For this goulash you will need the same products and in the same proportions as in the previous recipe. Chop the heart, fry in hot oil, add onion half rings and fry as described above. After this, pour water, tomato paste, spices into the frying pan and cover with a lid and simmer for about 1.5 hours. Shortly before the end of cooking, fry the flour in a separate dry frying pan until golden brown, then add it to the meat and stir thoroughly, cook the goulash for another 5-7 minutes.

Beef heart in a slow cooker

You can very easily make beef heart goulash in a slow cooker. For such a dish you will need almost the same ingredients as for the previous two. True, there are differences:

Beef heart - a piece weighing about 0.5 kg;
onion – head (large);
carrots – 1-2 root vegetables (about 200 g);
garlic – 2-3 cloves;
tomato paste - on average 3-4 tablespoons are enough;
wheat flour – 1-2 heaped tablespoons;
water – 200 ml (slightly less than a standard glass);
vegetable oil - for frying;
pepper and salt - to taste.

Rinse the heart and cut into relatively small pieces. Cut the onion into half rings or quarter rings if the onion is large. It is better to grate the carrots on a coarse grater, or you can cut them into strips. Finely chop the garlic with a knife.
Pour oil into the bowl of the device, put all the chopped ingredients, add spices, tomato paste and water. Mix everything, close the lid and put in the “Stew” mode for an hour. When this time has passed, leave the almost finished dish alone for 15 minutes, then open the lid and carefully pour in the flour. Mix everything thoroughly and turn on the device in the “Fry/Deep Fry” mode for 5 minutes. When the sauce thickens, the goulash can be taken out for testing.

Beef heart goulash in the oven

Many people don’t even suspect that goulash can be cooked not only on the stove, but also inside it, that is, in the oven. This method is good because the dish turns out very tasty and tender. For this lunch/dinner you need to prepare almost the same products as for other versions of beef heart goulash:

Beef heart - a piece weighing about 0.5 kg;
bacon – 5 slices (about 100 g);
onion – head (large);
bell pepper – 3 pcs.;
tomato paste - on average 4-5 tablespoons are enough;
starch – 1-2 tablespoons;
broth – 0.5 l (about 2 glasses);
vegetable oil - for frying;
chili pepper, paprika and salt - to taste.

Heat vegetable oil in a frying pan and lightly fry the bacon slices. Then add the onion, which you finely chop in advance, paprika and chili. Fry the contents of the pan until the color of the onion changes to golden.
Place the finished mixture on a separate plate, and put the beef heart cut into medium-sized pieces into a frying pan (in the same oil). After a couple of minutes, add the sweet pepper cut into strips and tomato paste to the offal. Fry for another five minutes and remove from heat.
Transfer the contents of the frying pan into a duck roaster, add fried onions and bacon, pour broth over everything, cover with a lid and place in a preheated “oven”, the temperature of which is 200°C. After an hour and a half, you can turn off the fire in the oven, take out the duckling pan and pour starch diluted with a small amount of water into it. Mix the goulash thoroughly and put it back into the now cooling oven for 3-5 minutes.

Cooking featuresbeef heart

Beef heart is a rather rare guest on our tables. This product cannot be considered cheap, but it would also be wrong to say that it is super expensive. Well, in terms of price/quality ratio, despite the fact that it is an offal, in some respects it surpasses even meat.

Beef heart contains the same amount of protein as the meat itself, but significantly less fat. As for vitamins, in this regard, the heart is healthier than the tenderloin. In particular, there are 6 times more B vitamins in this product. And the calorie content of the heart is not too high: 100 g of offal contains no more than 90 kcal.

The heart also contains a lot of minerals, especially magnesium. That is why doctors advise giving dishes made from this product to children and the elderly more often. This menu will strengthen the cardiovascular system of all family members. Beef heart is also rich in other microelements: zinc, potassium, phosphorus, calcium, sodium, etc. So this product must be present in the diet of people whose work involves heavy physical activity.

The heart muscle is quite dense and elastic. Therefore, in order for the finished dish to be soft and juicy, the beef heart must first be properly prepared.
Before starting heat treatment, it is best to keep the heart in cool water for a couple of hours. In this case, the water needs to be changed approximately every half hour. To improve the taste, you can keep the offal in milk rather than water for the last 30 minutes. But this is not at all necessary. However, like the soaking itself. This procedure is necessary only to clear the product of blood clots.

You can cook the heart immediately after thoroughly washing and removing all excess. In this case, you need to cook it as follows. Pour the offal with water, and when it boils, remove the foam that appears and cook for 30 minutes. After this, pour the liquid from the pan and repeat the procedure again. After draining the second broth, rinse the heart, add water again, lightly salt and cook for another 2-3 hours until fully cooked.

By the way, the broth obtained as a result of cooking does not have to be poured out. You can use it to prepare a first course or a wonderful sauce.
And one more nuance. If the beef heart was not soaked before heat treatment, you can lightly beat it with a wooden mallet. This way the finished offal will be much softer.

Video recipe “How to cook a delicious beef heart”

List of recipes

In this article we will look at recipes for preparing tender veal heart. This by-product is very beneficial for the human body; it contains a large amount of vitamins and microelements. Calf heart is recommended to be consumed after various injuries or burns; it helps restore the body. But you shouldn’t abuse it either. The norm for veal heart consumption is about 200 grams per week. And to further reduce the chance of harming the body, you can boil it or cook it in a slow cooker. How long to cook veal heart? It will take no more than an hour and a half to boil the heart, and it is necessary to change the water and add salt every half hour.

Our recipe will help you prepare a salad with veal heart and champignons.

Ingredients:

• Champignons from a jar - 0.4 kg;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Heart - 0.5 kg;
• Eggs – 4 pcs.;
• Salt.

Preparation:

1. Boil the veal heart for about an hour and a half until fully cooked.
2. Cool and cut into small strips. Place in a deep plate.
3. Sauté the chopped onion and coarsely grated carrots.
4. Place vegetables in the next layer.
5. Cut the champignons into cubes and place on top of the vegetables.
6. Boil the eggs, separate the yolk and grate it on a fine grater, and the white on a coarse grater.
7. Grease each layer with mayonnaise and sprinkle chopped egg white and yolk on top.

Bon appetit!

Recipe for making veal heart cheese salad.

Ingredients:

• Hard cheese -0.4 kg;
• Pickled cucumbers - 5 pcs. ;
• Onion - 1 pc.;
• Heart - 1 kg;
• Mayonnaise - 0.2 kg;
• Salt - a pinch;
• Parsley - half a bunch;
• Lettuce leaves - 6 pcs.

Preparation:

1. Rinse the veal heart and boil until fully cooked.
2. Cool and cut into small strips.
3. Cut hard cheese and cucumbers in the same way.
4. Peel the onion and cut it into small cubes.
5. Place all products in one container.
6. Add salt and mix, adding mayonnaise.
7. Let it brew for 1 hour and you can eat.

Veal heart with zucchini

Veal heart with zucchini is easy and very quick to prepare; no special culinary skills are required.

Ingredients:

• Veal heart - 0.7 kg;
• Vegetable oil - 6 tbsp. l.;
• Onion - 1 pc.;
• Salt - 1 pc.;
• Zucchini - 1 small;
• Saffron - 1 tsp.

Preparation:

1. Rinse the offal well and cut into thin slices.
2. Place in a frying pan and fry until golden brown.
3. Cut the zucchini into rings and then in half. Fry them until golden brown.
4. In a similar way, chop the onion and sauté it.
5. Now place everything in layers in a baking dish: veal heart, zucchini, onion and again veal heart.
6. Add saffron on top of the dish and pour a glass of water with salt diluted in it.
7. Cover with foil and place in an oven preheated to 200 degrees.
8. Cook for no more than half an hour until the liquid evaporates.

Bon appetit!

One of the easiest ways to prepare veal heart.

Ingredients:

• Sweet green pepper - 200 g;
• Vinegar 3% - 100 ml;
• Onion - 70 g;
• Garlic - 2 cloves;
• Red hot pepper - 2 pcs. ;
• Lemon - 1 pc.;
• By-product - 0.5 kg;
• Ground red pepper, salt.

Preparation:

1. Prepare the marinade: pass the garlic through a garlic press, cut the green and red peppers into small pieces. Mix with salt and vinegar.
2. Cut the washed offal into cubes, put it in the marinade and leave for a day.
3. Prepare the sauce: grate the onion on a fine grater, squeeze the juice out of the lemon and mix with vegetable oil and vinegar, add ground red pepper.
4. Grease a wire rack with vegetable oil and place the marinated heart cubes on it.
5. Fry until golden brown.
6. Before serving, pour over the sauce.

Bon appetit!

Veal heart in a pot

Ingredients:

• Onion - 1 pc.;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Sweet pepper - 2 pcs.;
• Heart - 0.6 kg;
• Water - 1 tbsp.;
• Vegetable oil - 2 tbsp. l.;
• Salt pepper.

Preparation:

1. Cut the onion into rings and the carrots into cubes.
2. Prepare two pots.
3. Add vegetable oil to each pot.
4. Cut the washed offal into cubes and place in pots.
5. Add salt and add water.
6. Cover with a lid and bake in the oven for no more than 40 minutes at 160 degrees.
7. After the time has passed, remove the pots and add the chopped peppers.
8. Sprinkle with ground pepper or, if desired, chopped garlic and herbs.
9. Place back in the oven.
10. Cook for about 10 minutes.

Heart stewed with vegetables

Ingredients:

• Bay leaves - 4 pcs.:
• Quince - 2 pcs.;
• Carrots - 1 pc.;
• Dry white wine - 100 ml;
• Parsley - medium bunch;
• Garlic - 2 cloves;
• Heart - 0.6 kg;
• Onion - 2 pcs.

Preparation:

1. Cut the washed veal offal into small pieces and place in a pan with water.
2. Add peeled carrots, onion and bay leaf.
3. Cook for no more than 40 minutes.
4. Peel and cut another onion into cubes; the quince can be cut in the same way.
5. Cut the pepper into cubes, and the heart into even smaller pieces.
6. Chop parsley and garlic.
7. Fry the onion cubes until golden brown and pour wine over them.
8. Add quince to the pan and cover with a lid. Cook for about 3 minutes.
9. Then place the finely chopped offal and pepper into the frying pan.
10. Simmer for no more than 5 minutes, and then add chopped garlic and herbs.
11. Simmer for 1 minute with the lid closed and remove from heat.
12. Let it sit for a few minutes and you are ready to serve.

Stew in a slow cooker

Let's prepare a tasty and nutritious dish of veal heart in a slow cooker.

List of recipes

In this article we will look at recipes for preparing tender veal heart. This by-product is very beneficial for the human body; it contains a large amount of vitamins and microelements. Calf heart is recommended to be consumed after various injuries or burns; it helps restore the body. But you shouldn’t abuse it either. The norm for veal heart consumption is about 200 grams per week. And to further reduce the chance of harming the body, you can boil it or cook it in a slow cooker. How long to cook veal heart? It will take no more than an hour and a half to boil the heart, and it is necessary to change the water and add salt every half hour.

Our recipe will help you prepare a salad with veal heart and champignons.

Ingredients:

• Champignons from a jar - 0.4 kg;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Heart - 0.5 kg;
• Eggs – 4 pcs.;
• Salt.

Preparation:

1. Boil the veal heart for about an hour and a half until fully cooked.
2. Cool and cut into small strips. Place in a deep plate.
3. Sauté the chopped onion and coarsely grated carrots.
4. Place vegetables in the next layer.
5. Cut the champignons into cubes and place on top of the vegetables.
6. Boil the eggs, separate the yolk and grate it on a fine grater, and the white on a coarse grater.
7. Grease each layer with mayonnaise and sprinkle chopped egg white and yolk on top.

Bon appetit!

Recipe for making veal heart cheese salad.

Ingredients:

• Hard cheese -0.4 kg;
• Pickled cucumbers - 5 pcs. ;
• Onion - 1 pc.;
• Heart - 1 kg;
• Mayonnaise - 0.2 kg;
• Salt - a pinch;
• Parsley - half a bunch;
• Lettuce leaves - 6 pcs.

Preparation:

1. Rinse the veal heart and boil until fully cooked.
2. Cool and cut into small strips.
3. Cut hard cheese and cucumbers in the same way.
4. Peel the onion and cut it into small cubes.
5. Place all products in one container.
6. Add salt and mix, adding mayonnaise.
7. Let it brew for 1 hour and you can eat.

Veal heart with zucchini

Veal heart with zucchini is easy and very quick to prepare; no special culinary skills are required.

Ingredients:

• Veal heart - 0.7 kg;
• Vegetable oil - 6 tbsp. l.;
• Onion - 1 pc.;
• Salt - 1 pc.;
• Zucchini - 1 small;
• Saffron - 1 tsp.

Preparation:

1. Rinse the offal well and cut into thin slices.
2. Place in a frying pan and fry until golden brown.
3. Cut the zucchini into rings and then in half. Fry them until golden brown.
4. In a similar way, chop the onion and sauté it.
5. Now place everything in layers in a baking dish: veal heart, zucchini, onion and again veal heart.
6. Add saffron on top of the dish and pour a glass of water with salt diluted in it.
7. Cover with foil and place in an oven preheated to 200 degrees.
8. Cook for no more than half an hour until the liquid evaporates.

Bon appetit!

One of the easiest ways to prepare veal heart.

Ingredients:

• Sweet green pepper - 200 g;
• Vinegar 3% - 100 ml;
• Onion - 70 g;
• Garlic - 2 cloves;
• Red hot pepper - 2 pcs. ;
• Lemon - 1 pc.;
• By-product - 0.5 kg;
• Ground red pepper, salt.

Preparation:

1. Prepare the marinade: pass the garlic through a garlic press, cut the green and red peppers into small pieces. Mix with salt and vinegar.
2. Cut the washed offal into cubes, put it in the marinade and leave for a day.
3. Prepare the sauce: grate the onion on a fine grater, squeeze the juice out of the lemon and mix with vegetable oil and vinegar, add ground red pepper.
4. Grease a wire rack with vegetable oil and place the marinated heart cubes on it.
5. Fry until golden brown.
6. Before serving, pour over the sauce.

Bon appetit!

Veal heart in a pot

Ingredients:

• Onion - 1 pc.;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Sweet pepper - 2 pcs.;
• Heart - 0.6 kg;
• Water - 1 tbsp.;
• Vegetable oil - 2 tbsp. l.;
• Salt pepper.

Preparation:

1. Cut the onion into rings and the carrots into cubes.
2. Prepare two pots.
3. Add vegetable oil to each pot.
4. Cut the washed offal into cubes and place in pots.
5. Add salt and add water.
6. Cover with a lid and bake in the oven for no more than 40 minutes at 160 degrees.
7. After the time has passed, remove the pots and add the chopped peppers.
8. Sprinkle with ground pepper or, if desired, chopped garlic and herbs.
9. Place back in the oven.
10. Cook for about 10 minutes.

Heart stewed with vegetables

Ingredients:

• Bay leaves - 4 pcs.:
• Quince - 2 pcs.;
• Carrots - 1 pc.;
• Dry white wine - 100 ml;
• Parsley - medium bunch;
• Garlic - 2 cloves;
• Heart - 0.6 kg;
• Onion - 2 pcs.

Preparation:

1. Cut the washed veal offal into small pieces and place in a pan with water.
2. Add peeled carrots, onion and bay leaf.
3. Cook for no more than 40 minutes.
4. Peel and cut another onion into cubes; the quince can be cut in the same way.
5. Cut the pepper into cubes, and the heart into even smaller pieces.
6. Chop parsley and garlic.
7. Fry the onion cubes until golden brown and pour wine over them.
8. Add quince to the pan and cover with a lid. Cook for about 3 minutes.
9. Then place the finely chopped offal and pepper into the frying pan.
10. Simmer for no more than 5 minutes, and then add chopped garlic and herbs.
11. Simmer for 1 minute with the lid closed and remove from heat.
12. Let it sit for a few minutes and you are ready to serve.

Stew in a slow cooker

Let's prepare a tasty and nutritious dish of veal heart in a slow cooker.

Heart

Veal heart. Recipe the preparation of this by-product can hardly be called widespread. Dishes made from veal heart are usually not prepared too often, despite the fact that they turn out simply amazing, if prepared correctly, of course.

Veal heart recipe

Before direct cooking, the veal heart should be thoroughly rinsed with cold tap water, and it should be cut lengthwise into halves. All vessels and blood clots, as well as fat (if using unprepared offal) must be removed from the heart. It is better to soak the product in cold water for about two to three hours before starting cooking. Depending on the specific dish you are going to make from the veal heart, you will either need to boil it or leave it raw. To cook a veal heart, you need to fill it with cold, clean water and boil for one and a half to two hours, while changing the water every thirty minutes.

A lot of different dishes can be prepared from this offal, including the heart, which can be fried, baked, stewed whole or chopped. All kinds of snacks and salads, pie fillings, pates, and so on are usually made from the boiled heart. Among the dishes that are excellent from this product are meatballs, goulash, stew, chops and others.

How to cook delicious goulash from veal heart.

To do this you will need the following set of products:

beef heart weighing approximately five hundred grams;

one onion;

tomato puree - one tablespoon;

the same amount of sunflower oil;

also one spoon of wheat flour;

salt, freshly ground pepper and bay leaf.

Recipe for making goulash with veal heart - step by step recipe:

1. Rinse the heart and prepare it, that is, cut it into cubes of approximately thirty to forty grams. Rinse the product again and season it with salt and pepper. Place the heart cubes in a thick-walled pan in which you previously heat the oil. Fry the product, then add the onion, cut into half rings, into the same pan.

2. Continue frying the food for another five to ten minutes, then pour flour evenly into the pan and fry the goulash for another three minutes. Then pour in boiled water so that it just covers the heart, add tomato puree and bay leaf.

3. Simmer the veal heart goulash under a closed lid for about an hour and a half, turning on low heat. Serve this delicious goulash, garnishing it with fresh vegetables.

4. To make the goulash more tender, you can soak the chopped veal heart in milk for about two hours in advance.

The most DELICIOUS recipes - don't miss out!

How to cook veal heart

You can cook veal heart either whole or cut into pieces. Before cooking, remove any existing blood vessels and fat, then rinse with plenty of water to remove any remaining blood clots.

How long to cook?
Boil the heart for 1–1.5 hours in salted water. The water needs to be changed every half hour. It is better to cool the heart in its own broth so that it does not dry out.

The veal heart consists entirely of muscle tissue, is subjected to any method of heat treatment: boiling, frying, stewing, baking, and it is also canned and stuffed for filling pies or pies. It is well suited as an ingredient for salad, and it makes pate no worse than pork pate. Doctors advise consuming the offal for people with anemia, infectious diseases, after burns and injuries.
Beneficial properties of veal heart: vitamins B1, B2, B6, C and PP. Micro and macroelements - copper, phosphorus, potassium, iron and magnesium. To choose the right meat product, first of all, pay attention to the smell. A fresh heart should not smell like something sour and unpleasant. It should be elastic in structure and have a light brown color.
The energy value of veal heart is 96 kcal per 100 grams.

Braised heart

A simple recipe for stewed veal heart will not take much of your time, but will pleasantly surprise you with its delicious taste!

Ingredients for cooking:

1. Veal heart - 2 pieces

2. Vegetable oil - 2 tablespoons

3. Celery - to taste

4. Onions - 1 piece

5. Roots - to taste

6. White sauce - half a glass

7. Carrots – add to taste

First you need to clean the heart from vessels and fat, rinse with water, cut into slices and place in a pan. Fill with boiled water, preferably hot. Simmer until the heart is completely cooked.

Finely chop the roots, sauté in vegetable oil, salt, add celery, carrots, onions and slices of the prepared heart. Simmer like this for 15 minutes. Before the end of the stew, pour in the white sauce. Bon appetit!