How to cook chicken hearts with bell pepper. Chicken hearts stewed with bell peppers and tomatoes
Lovers of delicious and simple dishes can cook in the summer a dish of chicken hearts stewed with bell peppers and tomatoes.
Ingredients
Red Bell pepper large (two pieces);
Chopped fresh dill (24 g);
Chicken hearts(460 g);
Chopped fresh parsley (24 g);
Medium-sized juicy tomatoes (two pieces);
Refined vegetable oil (to taste);
Peeled large cloves of garlic (three pieces);
Large shallots (two pieces).
Despite the fact that this is being prepared meat dish with juicy vegetables it is quite simple, it turns out to be unusually tasty, and it is recommended to serve it with boiled pasta, baked potatoes or some cereal porridge.
Eat chicken hearts stewed with bell peppers and juicy tomatoes you can not only hot, but also cold, however, in the second case, such a dish can already be used as a snack.
Cooking process:
Dice the pre-peeled shallots into large cubes, transfer to a large frying pan and fry for several minutes, stirring regularly over high heat in a small amount of hot vegetable oil.
Cut red peppers into wide strips and transfer to a skillet, then fry with onions over high heat for thirty seconds. Next, you need to reduce the heat and continue the frying process until the bell pepper becomes soft enough.
Transfer the fried vegetables to a plate and cover. food foil, then rinse and process the chicken hearts, then dry them. Pour a little more oil into the pan, then add the chicken hearts and fry them with regular stirring over high heat. 
Rinse the tomatoes, then very carefully peel them off, then cut these vegetables into medium-sized cubes, transfer them to the pan and fry them for two minutes with occasional stirring with chicken hearts. Pour salt to taste, mix the ingredients well, reduce the heat a little and continue the cooking process for another fifteen minutes under a tightly closed lid.
Then remove the lid and increase the heat again, continue the cooking process until all excess liquid has completely evaporated from the pan. Add previously fried vegetables to the pan, then add chopped garlic and a little salt, mix well, continue the cooking process over low heat for another two minutes.
Beef heart - goulash (bell peppers and onions)
Delicious heart goulash (beef)
You got beef heart- perfect! It will turn out to be very delicious goulash that matches any a simple side dish – mashed potatoes, boiled potatoes, pasta and cereals. And will delight you juicy and hearty taste inexpensive second course.
Heart goulash composition
for 4 servings
- Beef heart - 1 piece (after cleaning, the approximate weight is 500 g);
- Onions - 1-2 heads;
- Sweet pepper - 2 pieces;
- Tomato paste - 2-3 tablespoons (you can use ketchup - 4-5 tablespoons);
- Sugar - 2 teaspoons;
- Starch - 1 tablespoon;
- Salt to taste;
- Vegetable oil - 5 tablespoons;
- Greens (parsley) - to taste;
- Dried basil - 2 teaspoons;
- Chili pepper is optional and to taste.
Cooking method
Prepare a heart for goulash
- Rinse the beef heart, remove fat and shell. And cut out the vessels. After that, the weight of the by-product will be reduced by almost half. Rinse again.
Chop everything
- Cut the heart into small pieces of 3x3 cm. Cut the vegetables: onions - into thin half rings or quarters of rings; sweet peppers - in small cubes.
Fry and simmer
- Heat vegetable oil in a deep frying pan or wok and fry the onion in it until transparent (over medium heat).
- Put the heart in the pan. Fry until color changes.
- Top up with hot water (enough to cover the pieces of the heart). Simmer over low heat until softened (this is about 1.5 hours). If the liquid evaporates during the stewing of the goulash, add more. Stir occasionally.
- Add bell peppers. Mix.
- When the pepper has softened, put the parsley, dried basil, tomato paste, sugar. Salt ..
- Dilute starch in 1/3 cup cold water... Pour in a thin stream, stirring occasionally, into the goulash. Simmer for another 2-3 minutes. Everything.
Let the finished goulash brew under a closed lid for about 10 minutes. Serve.
Beef heart goulash with sweet pepper
Delicious dinner - potatoes with beef heart and herbs!
Recipe in pictures
Delicious beef heart with vegetables is ready!
If the sauce is too thick
If there were not enough juices in the goulash and the brewed starch made the sauce too thick, then it can be diluted with hot water.
Other heart cooking options
The heart requires a long preparation and softens only after 1.5-2 hours of heat treatment. You can just boil it. And when it is ready and soft, use it as the meat part of traditional meat salads or the part that does not require long frying meat stew with vegetables.
Or cut into slices and pour over the sauce. Or eat it like a sausage in a sandwich.
Delicious and simple: beef heart stew!
INGREDIENTS
- salt to taste
- olive oil Extra Virgin Borges - 5-6 tbsp. l.
- large onions - 1 pc.
- large bulgarian pepper - 4 pcs.
- pepper - to taste
- chilled chicken hearts - 700 g
STEP-BY-STEP COOKING RECIPE
Clean chicken hearts from fat and blood vessels, cut each heart to clean it from the inside. Chop the onion and pepper into large cubes and fry in olive oil over high heat until the onions are golden brown. Add hearts to vegetables and fry for 5-7 minutes over high heat, then reduce heat and leave on fire for another 10-15 minutes, stir constantly. Season the dish with salt and pepper to taste. You can add a spicy paprika pod if desired.
Note to the hostess
Chicken hearts are not only amazingly tasty, but also extremely healthy! Great amount vitamins and microelements makes hearts hardly the most useful of the existing by-products. And if you cook hearts using Spanish olive oil, the benefits are doubled. The advantages of olive oil are especially evident when heated to 130-190 ° C. At these temperatures olive oil forms a golden crispy crust, which gives the food a very appetizing view without making them worse nutritional properties... In addition, the oil almost does not penetrate into the food, thanks to which they do not become greasy and are better absorbed.
Good afternoon friends! Today I will tell you about a simple and unpretentious dish that my son loves very much. It's about chicken hearts in sour cream-mayonnaise sauce. This dish consistently appears on our dining table at least once a week, since my little son "noticed" him (and several years have passed since that moment).
So, let's start cooking chicken hearts. List necessary ingredients presented above, photo from essential products attached.
We wash the chicken hearts well, remove all excess from them (films, vessels and excess fat), cut them into 2 parts.
Cut the onion into half rings, cut the red bell pepper into small cubes.
Finely chop the parsley greens.
Fry the onions in a saucepan in a little vegetable oil until golden brown.
Add red bell pepper to the onion, continue to fry.
Then hearts are sent to the stewpan to the vegetables. We salt and pepper them, add the herb of Italian cuisine seasoning.
While the hearts are stewed with onions and peppers, we proceed to the preparation of sour cream-mayonnaise sauce.
To do this, we mix two tablespoons of mayonnaise and sour cream in a small cup.
Add the sauce to the hearts, mix everything well, continue stewing.
The density and amount of gravy depends on its quantity. I add about two glasses, because some of the water evaporates during the stewing. And if my gravy turns out to be too runny, I add a pinch of flour to it. Mayonnaise and flour make the gravy thicker.
Our family is very fond of gravy, such that chicken hearts "float" in it. We continue to stew chicken hearts and send parsley to the saucepan a minute before cooked. This is our final touch.
Our dish is ready!
You can serve chicken hearts in sour cream-mayonnaise sauce with any side dish (with potatoes, pasta, rice, buckwheat, just with vegetables). My son loves most of all with buckwheat. But, alas, we have pasta today.
Thanks for your attention, friends. Until next time!
Cooking time: PT01H00M 1 h.
Estimated Serving Cost: RUB 80