Goulash from beef heart or udder
4 servings
110 minutes
Goulash made from beef heart or udder is a traditional Russian dish that reflects the culinary wisdom of past generations. In ancient times, beef heart and udder were used in food to avoid wasting valuable products. This goulash has a rich, meaty flavor with a slight spiciness from tomato puree and the aroma of spices. Tender pieces of stewed meat soaked in sauce pair perfectly with a potato garnish. The dish is especially popular in rural cuisine, where heartiness and simplicity of preparation are valued. It warms during cold seasons and provides a sense of home comfort. It's important to fry the meat with onions and flour to preserve its juiciness and enhance the flavor. The aroma of bay leaves gives the goulash a special depth, making it indispensable for family meals.
1
Wash the heart or udder, cut into cubes weighing 30-40 g and rinse again, sprinkle with pepper and salt, and fry in a pan with heated oil and finely chopped onion. After that, dust with flour and fry for a few more minutes.
- Beef heart: 500 g
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Wheat flour: 1 tablespoon
2
Place the roasted pieces in a pot, cover with hot water so that the meat is submerged, add tomato puree and bay leaf, cover the pot with a lid, and simmer on low heat for 1-1.5 hours.
- Tomato puree: 1 tablespoon
3
Serve fried or boiled potatoes as a side dish.
