Stewed Heart

4 servings

35 minutes

Braised heart is a true symbol of Latvian cuisine, showcasing respect for traditions and the art of slow cooking. Beef heart, stuffed with smoked lard, is first seared to a golden crust and then slowly braised in a fragrant sauce of onions, parsley, carrots, and tomato puree. The addition of sour cream and fried flour gives the dish a rich, soft texture and a slight tang balanced by spices. The flavor of the heart is deep and rich while the meat is tender, juicy, and infused with aromas. This dish is perfect for a cozy family dinner accompanied by rye bread and a glass of tart red wine that highlights its rich taste.

Energy value per serving

• Calories: 547.5
• Proteins: 27.4g
• Fats: 43.8g
• Carbohydrates: 11.8g

Ingredients

• Beef heart: 600 g
• Fat: 60 g
• Lard: 80 g
• Onion: 1 head
• Parsley: 1 bunch
• Carrot: 1 pc
• Wheat flour: 1 tbsp
• Tomato puree: 2 tbsp
• Sour cream: 5 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the heart into thick pieces, stuff them with smoked fat, and fry in a pan with heated oil.

   Required ingredients:

   • Beef heart: 600 g
   • Lard: 80 g
   • Fat: 60 g

2. Then transfer them to a saucepan and pour in the juice that formed during frying.

   Required ingredients:

   • Beef heart: 600 g

3. Add chopped onion, parsley, carrot, tomato puree, a few tablespoons of water, and simmer until cooked.

   Required ingredients:

   • Onion: 1 head
   • Parsley: 1 bunch
   • Carrot: 1 piece
   • Tomato puree: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. At the end, season with fried wheat flour and sour cream. Bring to a boil.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Sour cream: 5 tablespoon