Many housewives are scared away by recipes of dishes with beef heart in the composition. And we must admit completely in vain. After all, this product, in terms of its useful properties and composition of vitamins and elements, outruns the usual beef, and the taste of this by-product, if properly prepared at altitude. Its only drawback is that it takes quite a long time to cook, but the result is definitely worth it.
Next, we will tell you how to make a delicious layer of lettuce from beef heart and reveal the nuances of cooking from this by-product of a rich and appetizing goulash.
Salad of beef heart - recipe
Ingredients:
- heart beef - 650 g;
- onion salad bulb - 120 g;
- cheese hard - 95 g;
- boiled chicken eggs - 4-5 pcs .;
- pickled cucumbers - 220-280 g;
- champignons canned - 180 g;
- green canned peas - 180 g;
- mayonnaise - 245 g or to taste;
- leaves of basil and fennel branches for decoration;
- ground pepper;
- salt.
Preparation
To prepare a salad, beef heart should be pre-soaked and boiled. Initially put the product in cold water and leave for at least three hours, hourly changing the water. However, without this stage, you can do without, and immediately begin to cook the by-product.
How correctly to cook beef heart? To do this, we wash the product, fill it with clean water, place it on the fire, reduce the heat to a minimum after boiling and cook for three hours. For about fifteen minutes to the end of the preparation add salt to taste and, if desired, throw leaves laurel, pea pepper or other spices and spices to your taste.
Next, boiled eggs boiled eggs and finely chopped cubes. Similarly, we crush marinated cucumbers, and hard cheese is processed on a large grater. Shink also small plates mushrooms and cut into half-rings salad onion bulb. The latter can be marinated after shortening in a solution of water, vinegar and granulated sugar, adding all the ingredients of the marinade to taste.
On readiness of the heart let it cool down, cut into thin straws or small cubes and proceed to the decoration of the salad. In this case, we will lay out all the ingredients of the dish on a dish or in a salad bowl. First we distribute mushrooms and pickled onions. Then turn the heart and pickled cucumber. Now eggs, cheese and canned peas. Each layer is savored with mayonnaise and salt if necessary. We give the dish two hours soaked in the refrigerator, then decorate it with leaves of basil and dill sprigs and serve it to the table.
How to cook goulash from a beef heart?
Ingredients:
- heart beef - 980 g;
- fresh carrot - 180 g;
- onion bulbs - 180 g;
- pepper sweet Bulgarian - 120 g;
- cloves garlic - 3-4 pcs .;
- tomato paste - 90 g;
- laurel leaves - 1-2 pcs .;
- peas of sweet pepper - 4 pcs .;
- sunflower oil without fragrance - 55 ml;
- salt - to taste.
Preparation
Beef heart before cooking, if possible, soak in cold water for several hours. Then we cut off the fat from the product, and cut the pulp with a small straw. We spread the crushed product into the sunflower, warmed in a cauldron or sautepan without flavor, and fry until you get slices of blush. Now we add water to the bowl to the heart, we give a boil, we reduce the fire, we cover the container with a lid and
In the next step, we put onions and carrots into stewed beef heart, peeling vegetables and cutting into semicircles or straws, and throw the crushed Bulgarian pepper. If desired, the ray can be pre-fried a little. We also add tomato paste, salt, bay leaves and peas of sweet-scented pepper to the dish, mix and let in while boiling under the lid for forty minutes. Now we throw in the saucepan the peeled and chopped garlic, we put out the dish for another ten minutes and can serve, supplemented with boiled potatoes.