Fried heart. How to deliciously fry chicken hearts with onions? Boiled aromatic beef heart: a simple recipe
This is not to say that fresh beef heart is a product that is constantly present on the table. However, if you know how to properly cook a beef heart, amazing dishes are obtained from it. The heart itself is a by-product belonging to the first category, which, due to its properties, is quite often valued above meat.
The heart is widely used in modern cooking. It is baked, fried, boiled and even stewed. It is cooked whole and crushed. The boiled heart is ideal for salads, appetizers and pâtés. Often boiled at home, it is used as a filling for pancakes and pies.
4 recipes for making beef heart
Cooking beef heart stew at home
Almost any housewife can make a stew. I will reveal the secret of stewing a delicious and healthy heart.
Ingredients:
- half a kilo of beef heart
- some flour
- medium onion
- half a tablespoon of sugar
- vinegar, oil and tomato paste - two tablespoons each
Preparation:
- Wash the beef heart well and chop into pieces.
- After pre-salting, fry it in oil. At the end of frying, sprinkle with flour and keep on fire for about two minutes. Then put everything in a saucepan.
- Pour water into the pan and bring to a boil. The result is a sauce. Strain it and add to the pan with offal. Then add one and a half glasses of clean water and leave on low heat for three hours.
- Chop the onion and fry in a pan. Then add tomato paste, vinegar, sugar and bay leaf, let it boil, and leave to simmer for half an hour. When stewing is over, put the contents of the pan into the pan and add salt.
Video recipe
For a side dish, I recommend serving buckwheat porridge, rice, potatoes or pasta cooked in any way. A classic biscuit is perfect for dessert. Finally, we add that in addition to this method, the beef heart can be cooked like a beef stew.
Beef heart in the classic way
Beef heart, kidney and liver are considered foods that require proper handling and preparation. The simplest cooking method is to boil in lightly salted water.
It is worth noting that the product must be properly prepared before cooking. The list of works is presented by washing, removing excess fat and films. Before the cooking procedure, it is better to soak it in water at room temperature for several hours. As a result, excess blood will come out of the product. Change the water several times during the specified time.
To make the boiled meat soft, it is slightly beaten with a special kitchen hammer. At the same time, one must try to ensure that the integrity remains intact. Once the preparatory procedures are complete, you can start cooking.
- For cooking, take a medium saucepan, pour cold water into it. The water should completely cover it.
- Cook over low heat for about three hours. During cooking, add salt, whole bay leaves, spices and pepper.
- When the heart is cooked, take it out of the pan and let it cool.
It remains to divide the dish into portions. The heart boiled in this way goes well with mashed potatoes.
Beef heart stuffed with cheese and mushrooms
Now I will tell you the secret of making a beef heart stuffed with mushrooms and cheese. Let's get started.
Ingredients:
- one big beef heart
- hard cheese - 150 grams
- mushrooms - 250 grams
- tomato sauce - 2-3 tablespoons
- vegetable oil
- young cabbage, leeks, herbs.
Preparation:
- Wash fresh offal thoroughly, remove blood vessels and cut lengthwise. Mushrooms, oyster mushrooms can be chopped and fried well.
- Add onion, cut into strips or rings, grated cheese, spices and salt to the pan. Fill the heart with the resulting mixture, then tie it with a special thread to make a roll.
- Send the dish to the oven, preheated to medium temperature, for 120 minutes. During cooking, periodically pour the juice that flows from the meat.
- A quarter of an hour before readiness, put finely chopped cabbage and leek in the fat, and pour the sauce over the roll. Then everything is again sent to the oven to form a crust and bake vegetables.
Beef heart goulash recipe
If you actively cook goulash, it will take only half an hour. In passive mode, cooking takes an hour and a half. There are four servings in total.
Ingredients:
- big beef heart
- three bell peppers
- large onion
- can of canned tomatoes 200 g
- two glasses of broth
- 5 slices of bacon
- frying oil, sulfur pepper, starch, salt, paprika and chili
Preparation:
- Wash the beef heart well and remove the film and veins. Better to do it with bare hands. If you don't have time to tinker with it, you can purchase a product prepared for processing on the market.
- Cut the offal into cherry-sized cubes. Cut the onion into thin half rings and the bacon into small cubes. It is recommended to cut the bell peppers into slices, and the chili into small pieces.
- Preheat the oven or oven to two hundred degrees. Heat oil in a roaster or a large saucepan, add chopped bacon and fry for a few minutes. Only then add the onion. Once it becomes translucent, add the paprika and chili. After a minute, the bacon and onions can be put on a plate. Next, add a drop of vegetable oil and fry the heart slices.
- When the meat becomes golden brown, return the onion to the pan, add the tomatoes and bell peppers. After the dish is salted, peppery and broth is added. It is important to make sure that the liquid completely covers the pieces of the heart. Then send the pan to the oven for 90 minutes.
Ducan Diet Video Recipe
Is beef heart good for you?
Finally, we recall that beef heart is considered a product of the first category. In other words, it is practically not inferior to beef in terms of nutritional value. And, in some moments, the meat is even inferior. So, it contains much more vitamins and iron than beef.
There is an opinion that this offal is difficult for digestion. I dare to assure that in reality this is far from the case. The amount of fat in it is 4 times less than in meat. Moreover, it contains about the same amount of minerals, vitamins and proteins. Plus, it's a low-calorie product. Not surprisingly, it is advised to be consumed by professional nutritionists.
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Hi everyone!
How are you? Recently, we have written a lot about vegetable dishes. Indeed, it is summer now. Heavy food is reluctant to eat. I want light and cold soups, for example. Or it would be fine for dinner.
But among the abundance of vegetables and fruits, do not forget about meat. It is a source of proteins - the building blocks for our body. Therefore, once or twice a week in the summer, you can afford a meat dish. And today I propose to consider healthy recipes for fried chicken hearts.
Why hearts, you ask? Because they are quite affordable and offal can be bought at any butcher's shop. In addition, they are not too fatty and at the same time satisfying. And also these offal go well with vegetables, cereals and pasta for a side dish. They are used to prepare pilaf, soups and pâtés. And I have listed not all the dishes.
I will add that chicken hearts cook very quickly, unlike other types of meat. Therefore, it takes a little time to cook, from 15 to 40 minutes. And this is another plus, when in the summer you do not want to take a steam bath at a hot stove.
Step-by-step recipe for making fried hearts with onions in a pan
The first recipe is the easiest to prepare. And here I will tell you how to properly clean chicken offal from film and excess vessels. I will not describe this process any more. Therefore, with subsequent options, you can return here and just remember how it is done.
We need:
- Chilled chicken hearts - 800-900 gr;
- Onions - 2 large pieces;
- Vegetable oil - 4-5 tablespoons;
- Salt and pepper to taste.
Preparation:
1. Not always, but there is a film on some offal. It can be easily removed with a sharp knife. And from the thick part of the heart, cut off excess fat and veins.
2. At the top of each heart we make 2 longitudinal cuts. There are blood vessels there. We clean the stagnant blood a little with our fingers, and rinse the rest under water.
3. The next step is to wash each giblet under the tap. To do this, take a colander and put all the meat there.
4. All excess blood will drain. Leave the hearts in a colander for a few minutes to drain the water. You can leave it in the sink or place a bowl underneath it.
5. We peel the onion from the turnip. Cut it into quarters of rings on a kitchen board.
6. Put a wide frying pan with a thick bottom on the fire. Pour oil on the bottom and heat it up. Place the cut onion.
7. We do not waste time and put our hearts in the pan. Add salt and black pepper to taste. These spices are sufficient for a simple recipe.
Do not forget to stir the fragrant mass with a spatula from time to time.
8. Cover and simmer for 25 minutes on medium heat.
9. After 25-30 minutes, fry the food for 5-7 minutes with the lid open over high heat. During this time, excess moisture will evaporate.
Serve the finished dish hot to the table. For a side dish, you can boil potatoes with dill or boiled buckwheat porridge with butter.
Fragrant and delicate chicken hearts attract to feast on. Bon Appetit!
Chicken hearts cooked with onions and carrots
We complicate the cooking and add more ingredients. They will make the dish brighter and more flavorful. Here, according to the recipe with carrots, we need 2 pans. It would be better, of course, if there is a cauldron and a frying pan.
We need:
- Chicken hearts - 500 gr;
- Carrots - 1 large piece;
- Onion - 1 large head;
- Vegetable oil;
- Sour cream 15% - 150 gr;
- Salt and pepper to taste.
Preparation:
Both frozen and chilled giblets will do. But frozen ones must first be defrosted with gentle defrosting in the refrigerator.
1. Hearts are cleaned and washed from blood and films. Remove excess fat.
2. Cut each crosswise into 2-3 pieces.
3. We throw them into a frying pan and over high heat. Add salt and dry in this way without oil for several minutes. At the same time, we often interfere so that the pieces do not stick to the bottom. The excess juice will just evaporate during this time.
It is convenient to use a wok-type pan for cooking. It is deep enough and at the same time has a thick bottom, which heats up well.
4. When the offal is dry, pour in the vegetable oil and fry for 15-20 minutes. Also, do not forget to mix.
5. At this time, simmer the onions and carrots in another pan.
6. Remove the husk from the onion. Cut the vegetable into quarters on the board. It is possible and in half rings, or vice versa, even smaller. Whoever loves it.
7. We send it to fry in oil until golden brown.
8. In a separate bowl, three grated carrots.
9. Attach the carrot gruel to the onion and stir with a spatula. Cover and simmer over medium heat for 10 minutes.
10. Mix the finished frying with hearts. Add sour cream and at this stage you can pepper if you want a little spiciness in the dish.
11. Once again we combine everything with a spatula into a homogeneous mass. Cover and simmer for 10 minutes.
Lunch is ready. The dish turned out to be very appetizing and juicy. These chicken hearts are good with mashed potatoes or boiled rice. You can also serve separately a salad of fresh cucumbers and tomatoes with herbs.
Appetizing recipe for fried giblets in sour cream
Another recipe for delicious hearts with sour cream. By the way, it is with her that chicken giblets are most often cooked. This is because too many ingredients can overpower the delicate taste of a dish. And sour cream will always give it a creamy aroma and exquisite taste.
We need:
- Chicken hearts - 800 gr;
- Onions - 3-4 heads;
- Garlic - 3-4 cloves;
- Cilantro - 1 bunch;
- Sour cream 15% - 200 gr;
- Hard cheese - 100 gr;
- Vegetable oil;
- Salt and pepper to taste.
Preparation:
1. It is always convenient to put all food items on the table at once. Vegetables need to be washed and skinned. And remove the film from the hearts and clean the blood from the vessels.
2. Heat a frying pan over medium heat and add a little vegetable oil.
3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.
4. When the giblets acquire a persistent golden color, add onions cut into half rings.
We cook with the lid open to evaporate excess moisture from the food.
5. Mix the whole mass with a spatula. Leave to fry for another 20 minutes.
6. Then pour out the sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.
7. Rub the cheese on top and stir with a spatula until smooth. The cheese will melt during this time.
8. After about 2-3 minutes, turn off the heat. Sprinkle with finely chopped cilantro on top. Cover the pan with a lid so that the dish stands for 3 minutes and is filled with aromas of fresh herbs and creamy hearts.
9. Distribute the cilantro with the meat. We serve hot with the heat to the table. And for a side dish, you can quickly boil pasta.
Bon Appetit!
How to cook hearts in tomato sauce?
I wonder if there are people who don't like tomatoes? For example, I just adore them in any form. Such delicious berries always harmonize in dinners and give them a slightly sour taste. And the hearts in tomato sauce are very fragrant and appetizing. Here, according to the recipe, there is tomato paste, but it is easy to replace it with 3-4 grated sour tomatoes.
We need:
- Chicken hearts - 600 gr;
- Onion - 1 head;
- Water - 200 ml;
- Garlic - 2 cloves;
- A mixture of dry herbs;
- Olive oil;
- Sea salt and pepper to taste.
Preparation:
1. Boil peeled and washed chicken offal in slightly brackish water for 30-40 minutes. I described how to clean them correctly in the first recipe.
2. Put a deep saucepan on the fire and add a little olive oil.
3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.
4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the frying with a glass of water.
5. Fall asleep our hearts, chopped garlic and stir with frying. Cover and simmer for 3 minutes.
6. Put ready fragrant hearts in portions on plates and serve hot to the table.
We enjoy ourselves with pleasure and move on to the next method of cooking in a multicooker.
Video on how to make hearts for dinner in a slow cooker
Almost every kitchen has a wonderful assistant - a slow cooker. She will always make a delicious meal. You just need to cut all the ingredients and put them in it. Of course, chicken hearts were not spared either. With a set of vegetables, you can prepare an amazing dish for lunch or dinner. And just a pleasant and quick recipe I propose to look at.
Delicious giblets in soy sauce
Soy sauce gives chicken hearts a spicy and delicate flavor. Well, it also replaces salt, since it is salty in itself. This oriental dish should be served with unleavened boiled rice, as is done in China.
We need:
- Chicken hearts - 500 gr;
- Onion - 1 head;
- Soy sauce - 2 tablespoons;
- Tomato paste - 1.5 tablespoons;
- A mixture of hops suneli;
- Vegetable oil.
Preparation:
1. Boil the washed hearts in boiling water for 4-5 minutes. We drain them into a colander and let cool slightly.
2. Then we cut each giblet into 2 parts.
3. Pour a little oil into a saucepan and put on fire. We move the hearts into it and fry, stirring occasionally, for 5-7 minutes. They will turn into a golden, pleasant color.
4. Cut the turnip onion into cubes and add to the saucepan. We also fry for 5 minutes.
5. Pour in 2 tablespoons of soy sauce. Pour a pinch of suneli hops and black pepper. Add tomato paste.
Instead of hops suneli, you can add your favorite spices. A little imagination and you can get your new taste.
6. The last ingredient, by the way, can be replaced with sour cream. With it, the food will turn out to be no less tasty, and maybe even more appetizing on the contrary.
7. Cook the food for another five minutes. Then turn it off and you can serve it with a side dish and fresh herbs.
It took no more than 20 minutes to cook. Bon Appetit!
Cooking chicken hearts with onions and garlic
Chicken hearts in onion-garlic sauce round off our selection. The dish is prepared very quickly, literally in 15 minutes. Therefore, it is good to cook it for dinner if you come tired after work. And the family needs to be fed). Therefore, this method is namber van (number one) in terms of speed!
We need:
- Chicken hearts - 900 gr;
- Onions - 2 heads;
- Garlic - 4 cloves;
- Parsley - a bunch;
- Zira (cumin), paprika, turmeric;
- Vegetable oil;
- Salt and pepper to taste.
Preparation:
1. Pour vegetable oil into a deep saucepan or frying pan. We put it on a high fire. Put the onion, which was cut into quarters, to fry. We also add garlic. It can be finely chopped or simply squeezed through a garlic press.
2. Add washed chicken hearts to it. Fry over high heat for 2-3 minutes. Stir alternately for even browning.
3. Add ground cumin, turmeric and ground paprika. Salt and pepper to your taste. Mix the mass and fry with the lid open for 10 minutes.
Serve the delicacy to the table, sprinkle with chopped parsley on top. Bon Appetit!
That's all!
As you can see, chicken hearts are easy to prepare and go well with a variety of vegetables. Potatoes and bell peppers can be added for new flavors. But the first ingredients with which offal are best in harmony in a dish are onion, turnip and sour cream.
I wish you delicious meals! Write your feedback and recommendations. Bye Bye!
Products:
beef heart (you can also pork) - 0.5 kg (1kg in the photo, but I used half)
carrots - 1-2pcs
onions - 2 pcs (if small, then more)
bell peppers (I used frozen)
frying oil
salt, spices
1. We put my heart in a saucepan. Don't forget to add salt. We cook the heart for a long time, 2-3 hours. Do not forget to remove the foam during the cooking process. Towards the end of cooking, it looks like this:
2. When the heart is cooked, we begin to prepare for its frying. First, clean and cut the onion. Well, we fry it in any vegetable oil. Spicy lovers can also add garlic to taste.
3. Add carrots
4. And don't forget to add pepper
5. Meanwhile, we cut our boiled heart into small pieces, cutting off excess fat and tendons from it. And we also add it to our vegetable frying
6. Add salt and spices to taste (I added pepper and dried parsley). If it is dry, then you can add a couple of tablespoons of broth. Simmer for a few more minutes under the lid. As a result, you should get something like this:
Boiled potatoes go well as a side dish. I also had a stewed cabbage.
Eat with pleasure :)
BON APPETIT!
Beef heart is a popular by-product with a low calorie content and rich taste, which is not inferior in nutritional value and satiety to meat. Dishes made from it are considered real delicacies. Many restaurants offer snacks based on beef heart. A homemade recipe can be selected from a variety of options.
Beef heart is a valuable source of iron and microelements of group B, containing, in comparison with meat, 5 times less fat and only 87 kcal. Experts recommend that this by-product must be included in the menu for those who are engaged in hard physical labor and for the elderly. In cooking, beef heart is prized for its taste and good pairing with vegetables, sauces and seasonings.
How to properly prepare a future delicacy?
The quality of the offal is the key to a delicious ready-made dish. Therefore, when buying, pay special attention to freshness and appearance. An uncut beef heart should be a rich burgundy color, without spots or greyish bloom.
Before heat treatment, the product is washed under running water, the fat is cleaned off, cut in half and the aorta, vessels, and clotted blood clots are removed. Regardless of how you will cook the heart (boil, fry, stew, make minced meat, etc.), it is advisable to soak it in cold water for at least 2 hours.
The raw offal is used only for the preparation of minced meat for cutlets and meatballs. In other cases, it must be boiled beforehand so that it becomes soft. This can be done in two ways.
- For a tasty and rich broth, the heart is boiled like this: it is completely immersed in cold water and brought to a boil over high heat. The first, cloudy, broth is drained, poured again with cold water, brought to a boil, and then boiled over minimum heat for about 2 hours; the foam must be removed.
- In order to prepare a delicious heart for salad, stewing or frying, the following cooking technology is used: the heart is placed in boiling water for 5 minutes. The first broth is drained. Then a new batch of water is brought to a boil again, the fire is reduced to the very minimum and the by-product is boiled for 2 hours, constantly removing the foam.
Boiled aromatic beef heart: a simple recipe
A boiled heart is the easiest way to cook offal. It can be served as an independent dish, a light snack.
Ingredients:
- 1 beef heart;
- 1 large onion;
- 2 pcs. bay leaf;
- 7 peas of black pepper;
- salt.
Preparation:
The method of preparing the offal is simple, and the result is an incredibly tasty and satisfying lunch or dinner.
Ingredients:
- 1 boiled beef heart (about 500 g);
- 3 pickled cucumbers;
- 4 potatoes;
- 2 onions;
- 500 g of tomatoes;
- greens;
- salt.
Preparation:
- Chop the onion finely and sauté until transparent.
- Cut the potatoes into wedges and fry over high heat until golden brown.
- Place the previously fried vegetables in a thick-walled dish.
- Add chopped cucumbers, tomatoes, herbs and beef heart (cut into pieces first).
- Pour in some water, season with salt and simmer over medium heat until the potatoes are soft (about 20 minutes).
The recipe for cooking beef heart in a slow cooker
Cooking this offal in a slow cooker is a great opportunity to concoct an amazingly tasty delicacy without spending a lot of time.
Ingredients:
- 600 g beef heart;
- 200 g of onions;
- 200 g carrots;
- 90 g odorless vegetable oil;
- 100 g tomato paste;
- 0.5 l of water;
- salt pepper.
Preparation:
A step-by-step cooking recipe with a photo will tell you how to cook a fragrant delicacy from a healthy offal in a frying pan.
Ingredients:
- 400-600 g of beef heart;
- 2 medium onions;
- 2 tbsp. l. flour;
- greens, salt, pepper.
Preparation:
- Cut the pre-boiled heart into oblong pieces, salt, pepper and roll in flour.
- Heat the oil in a skillet and add the offal.
- Fry over medium heat until browned.
- Finely chop the onion and fry it separately until transparent or golden brown.
- 2 minutes before the offal is ready, add the onion to the pan, stir, keep the remaining time on the fire and turn off the stove, sprinkle with herbs.
Beef heart goulash recipe
The dish will surely delight you with its taste and simplicity of preparation. In his case, you can use interchangeable products. For example, replace tomato paste with ripe tomatoes, add garlic for spiciness, etc.
Ingredients:
- 500 g beef heart;
- 1 tbsp. l. flour;
- 2 carrots;
- 1 tbsp. l. tomato paste;
- 1 onion;
- 1 pepper;
- salt pepper.
Preparation:
