Goulash from beef heart: step by step recipe

Unfortunately, some housewives neglectby offal, completely unreasonably believing that they will not be able to make a delicious dish. In fact, the right cooking and the use of all sorts of spices can do wonders. After reading today's publication, you will learn how to prepare a goulash from the heart (beef) in a multivark, pressure cooker and a conventional saucepan.

Option in the oven

It should be noted that a dish cooked onThis recipe is incredibly tender and tasty. But for you to get it right, you need to adhere strictly to all the recommendations below. Before the start of the process, go to the nearest store and purchase all the required components. To make four portions of goulash, you should have such products:

• 450 grams of beef heart.
• Three sweet Bulgarian peppers.
• Large bulb onion.
• 225 grams of canned tomatoes.
• A pod of chili peppers.
• A tablespoon of paprika.
• Five pieces of bacon.
• Two glasses of broth.

To make a fragrant and hearty goulash frombeef heart, the above list should be supplemented with salt, ground pepper, a couple of tablespoons of starch and a small amount of quality vegetable oil.

Process description

First of all, you need to prepare the main ingredient. The heart is cleaned of films, fat and veins. After that, it is washed, dried with paper towels and cut into medium cubes.

Pour vegetable oil into a cast-iron pan,heat on medium heat and fry in it slices of bacon. After a couple of minutes, a finely chopped onion, chili and paprika are sent to the same container. All mix well and spread on a clean plate.

After that, the heart is fried in the same oil. When it comes a ruddy crust, add to it a crossed onion, chopped sweet pepper and canned tomatoes. After them, broth is poured in. The contents of the pot are salted, peppered, brought to a boil and sent into a oven, heated to two hundred degrees. Approximately one and a half hours into the ready goulash from the beef heart, the recipe of which is considered in detail in today's publication, add starch, previously dissolved in a small amount of drinking water.

Option in pressure cooker

To feed your family delicious and heartydinner, you should pre-inspect the contents of your own refrigerator and, if necessary, purchase all the missing ingredients. In order not to forget anything, before going to the nearest store it is desirable to make a list, in which must be entered:

• 800 grams of beef heart.
• One medium carrot and a bulb.
• Tomato paste.
• Sweet Bulgarian pepper.
• Garlic.

To make you really delicious andaromatic goulash made from beef heart, the above list is preferably supplemented with a tablespoon of wheat flour, spices, table salt and good vegetable oil.

Technology of preparation

Pre-washed, drained withpaper towels and chopped heart fry over high heat. After the by-product is lightly browned, it is transferred to a pressure cooker. On the remaining fat fry the vegetables cut into strips and send them to the heart. All salt, pepper, pour hot water, cover with a lid and leave to boil on a small fire for half an hour.

In a small bowl, combine a tablespoon of flourand tomato paste. All this is poured cold filtered water, mix well and add to the cooled pressure cooker. The contents of the dishes again bring to a boil, add to it chopped garlic and chopped greens. After a few minutes, the ready goulash from the heart (beef) in the pressure cooker is removed from the plate and served to the table. Pre-cooked rice or mashed potatoes are usually used as a side dish.

Option in multivark

This recipe differs somewhat non-standarda set of components. But it is thanks to this feature that it is possible to cook a very substantial dish relatively quickly, which can be served for lunch or dinner. To your family could appreciate goulash from a beef heart, a recipe with a photo you can see in today's article, you should buy all the necessary ingredients in advance. This time, you should have at your fingertips such ingredients:

• A beef of a beef heart.
• 150 grams of fresh mushrooms.
• Four tablespoons of oatmeal.
• Large bulb onion.
• Half a liter of filtered water.
• Two fresh chicken eggs.

As additional ingredients will be used salt, ground pepper and fresh herbs. Thanks to the presence of these spices, the dish will have a rich taste and aroma.

Sequencing

Pre-washed and peeled onionscrushed and sent to a bowl multivarka. After he softens a little, a heart is added to it, cut beforehand in small cubes. All this is salted, peppered and continues to fry. After evaporation of excess liquid, prepared mushrooms and ground oats are placed in the bowl of the device.

After three minutes in the multivarka pourfiltered water and tomato paste is added. Prepare goulash from the beef heart in the "Quenching" mode for one and a half hours. Shortly before turning off the device, eggs and chopped greens are sent to the bowl.

Option with sour cream

Immediately warn that the preparation of thisdishes will take relatively long time. In order not to waste precious minutes in search of missing ingredients, it is better to check in advance whether there is everything necessary in your kitchen. At your disposal should be:

• 600-700 grams of beef heart.
• A pair of tablespoons of sour cream, tomato paste and wheat flour.
• One medium carrot and a bulb.
• A tablespoon of sugar.

To make the goulash you cooked from the pig heart is more flavorful, you can use any spices. In addition, you will need salt and vegetable oil.

Algorithm of preparation

First of all, you need to take care of the main ingredient. The heart is washed, dried with a paper towel and cleaned of excess fat. After that, it is cut in half, washed again inside, placed in a saucepan filled with salted water, and boiled until soft. As a rule, this process takes about two and a half hours. The finished off-product is removed from the pan, cooled, cut into thin slices and set aside.

In a separate well heated frying pan, abundantlysmeared with vegetable oil, fry onions cut into half rings and grated carrots. After the vegetables are soft, they add wheat flour and mix well. Almost immediately after that, tomato paste, sour cream, salt, spices and boiled heart are sent to the frying pan. The contents of the dishes are poured with filtered water, stirred, brought to a boil and stewed for a quarter of an hour. Fifteen minutes later, the frying pan is removed from the fire. Ready goulash from the heart (beef) with sour cream is sprinkled with chopped herbs, laid out on plates and served to the table. Garnish is usually cooked with rice or mashed potatoes.