Stewed beef heart
4 servings
180 minutes
Braised beef heart is a dish rooted in Russian culinary traditions that values hearty and nutritious food. The tender heart meat, after long braising, acquires remarkable softness and rich flavor, absorbing the aromas of bay leaves, tomato puree, and a slight tang of vinegar. In the cooking process, it is first sautéed and then slowly simmered in broth, infused with spices and sauce. This dish pairs perfectly with sides like buckwheat porridge, boiled rice or potatoes, highlighting its depth of flavor. Braised heart is not just food; it symbolizes home comfort where every detail of the recipe carries the warmth of traditional cuisine and care for loved ones.
1
Wash the heart, dry it on a napkin, cut into small pieces, salt, and fry in a heated pan with oil.
- Beef heart: 500 g
- Vegetable oil: 2 tablespoons
2
Before finishing frying, sprinkle the heart pieces with flour, fry for another 1-2 minutes, place in a shallow pot, and pour broth or water into the pan and bring to a boil.
- Wheat flour: 1 tablespoon
3
Strain the sauce into a pot with pieces of heart, add another 1.5 cups of broth or water, cover with a lid, and simmer on low heat for 2-3 hours.
4
In a heated pan with oil, lightly fry the finely chopped onion, add tomato puree, vinegar, sugar, bay leaf, bring to a boil, and pour into the pot 20-30 minutes before the end of stewing, adding salt.
- Onion: 1 head
- Tomato puree: 2 tablespoons
- Vinegar: 2 tablespoons
- Sugar: 1 teaspoon
- Bay leaf: 2 pieces
5
You can serve buckwheat, boiled rice, pasta, fried or boiled potatoes as a side dish.