Delicious, easy and traditional recipe for cooking beef heart and non-traditional use

Heart, especially beef, the dish is useful and desirable for periodic use. They can be original and economical to diversify the menu. In addition, the dishes from the beef heart are related to diet food. In the heart are many trace elements, useful acids, vitamins, and enough digestible lungs, but animal proteins. The heart is shown with anemia, with the weakening of the body after various diseases. If you boil the by-product in advance, you get an excellent semi-finished product, fresh, useful, stored for a long time. Beef - a hearty half-finished product for dishes of various and unexpected in performance, though the traditional recognized recipe of preparation of the beef heart and does not provide such experiments will approach. But the characteristic taste of the heart will give a simple, somewhat bored perhaps dishes, piquancy, a note of novelty, unusual taste sensations. It is good for sandwiches - cold hot or fragrant hot for a full breakfast, for various salads, quick frying - filling to pasta or cereal, if diluted with sour cream, tomato, as a filling for pancakes or omelet. Just sliced, pate or unusual goulash, soup, cold (jellied) and others. Actually, the ready-made breakfast menu - dinners for a busy, incredibly busy week on the basis of beef heart.

Naturally, the recipe for cooking a beef heart does not necessarily involve the boiling of the product. Nevertheless, for a palpable many dishes, in particular salads, the heart must certainly cook and cook correctly. Initially, the heart should be prepared: free from large rigid tubes - valves and blood vessels, rinse, otherwise the heart will give bitterness and deform. Preparation, of course, provides for any recipe for cooking beef heart - boiled, stewed, fried, stuffed. It is possible, but not categorically, as in the preparation of the kidneys, for example, to soak the heart for about three hours in plain water (cold) or with a bit of table vinegar. The duration of heart decoction depends on the age of its, so to speak, direct supplier: from young cows it is enough 1-1,5, from the elderly a lot and up to 3,5 hours it may take time. You can boil only in salted water, and you can saturate the taste, having spiced the broth onions and carrots, pepper fragrant and sharpened, laurel, spices. However, if you follow the recommendations and change the water every 30 -40 minutes, then spice should be left only on the last cooking cycle. But it's better to cool down, without taking it out of the broth.

Among the variations on how to prepare the heart beef leadership is in demand and popularity keep a variety of salads and stewed heart. Salads are simple, small-component, so as not to interrupt the sweetish pleasant taste of the heart and its texture. For example, boiled heart, fried champignons (400 g each), a couple of fresh cucumbers. All is cut, similar in parameters, straw. The dressing mustard - mayonnaise or vegetable - mustard - garlic (the latter slightly, or replace in general with vinegar and sugar). Or unconventional cheese: 500 grams of heart boiled, a couple of salted cucumbers (you can pickled mushrooms 250g), a bulb, and, of course, hard cheese is also gram 200. All the straws cut (grater is not good), even cheese. Mayonnaise. All.

The popular "stewed" recipe for cooking beef hearts is also light, but tasty, as if cooked half a day. All traditionally, the heart to prepare, wash, cut in portions, dry, add. Next, fry for crust, here is the trick: for a couple of minutes before the end of frying, sprinkle the pieces with flour (lightly) and cook for a couple of minutes. Transfer to a bowl for further extinguishing. The pan is left with a lot of tasty, so it poured a little water / broth, brought to a boil and the resulting broth sent to the heart pieces (preferably through a sieve). Extinguish - languish (you can add more liquid, it generally requires three glasses) for at least an hour. Then add the sauce and another half an hour. For the sauce, it is necessary to roast the onion, add a couple of spoons of vinegar, a spoonful of sugar, spices, tomato paste or tomato sauce. It is possible, as an option, to extinguish and boiled heart, then it is preferable in sour cream and time is much less required. Or instead of tomato sauce pour it creamy.