How to cook cutlets from beef heart?

Beef heart is considered a worthy alternative to meat. It contains enough vitamins and microelements. And recipes from the beef heart amaze with the variety. It produces good salads, soups and even cutlets. It is about the latter that will be discussed in today's article.

Traditional

It is very simple to prepare, but at the same time it is a hearty and nutritious dish. Fried cutlets from beef heart are equally suitable for adult and baby food. Therefore, they can be served at a family dinner. Before you start making minced meat, make sure that your kitchen has everything you need. In this case, you will need:

• Kilogram of beef heart.
• Large bulb onion.
• Pair of chicken eggs.
• Two tablespoons of semolina.

To fry your cutlets from the beef heart turned out more tasty and aromatic, beforehand stock up vegetable oil, salt and spices.

Process description

Pre-washed by-product is cut in half, placed in a saucepan, poured cold water and sent to the stove. Cook it over low heat for two hours. At will, before starting the process, it can be soaked in cold water. This little trick will shorten the cooking time a little.

The finished heart is passed through a fine grate grinder and combined with crushed lightly fried onions. There, the mango, raw eggs, salt and spices are also sent. All are vigorously stirred until uniform. From the resulting minced form small cutlets. After that they are dumped in flour or breadcrumbs and put on a heated frying pan, greased with vegetable oil.

Fry the cutlets from the beef heart from both sides to the formation of a beautiful golden crust. Stirred products are transferred to a beautiful plate and served on the table. As a side dish, often use pasta, boiled potatoes or vegetable salads.

Option with added fat

According to this recipe, it can be relatively quick and easy to make a delicious and hearty dinner for the whole family. Before cooking cutlets from a beef heart, be sure to check your own refrigerator and, if necessary, buy the missing ingredients. In this case, you should be in the kitchen:

• One hundred grams of lard.
• A pound of beef heart.
• Four tablespoons of semolina.
• Three slices of white bread.
• Raw chicken egg.
• Onion bulb.

Like other similar recipes from the beef heart, this option involves the use of salt, pepper, vegetable oil and breadcrumbs.

Sequencing

The cut off byproduct is cleaned of films, grease and blood vessels. After that, it is placed in a suitable bowl, poured cold water and soaked for at least half an hour, remembering to periodically change the liquid. After about thirty minutes, the pieces, from which the cutlets from the beef heart will be prepared, are thrown back to the colander.

After the remains of liquid have drained off the cut offal, it is twisted through a meat grinder mixed with bacon, onions and slices of white bread. Here it is necessary to pay attention to one of the most important nuances. Unlike standard technologies in this case, the loaf does not need to be pre-soaked in water or milk. With it, they simply cut the crusts and use them for their intended purpose. In the received weight enter raw egg, semolina, salt and spices. All thoroughly mix until homogeneous and sent to the refrigerator. As a rule, thirty minutes is enough to make the croup quite well.

Approximately half an hour from the thickened minced meat form small cutlets. It is more convenient to do this with slightly moistened hands. The resulting semi-finished products are rolled in breadcrumbs and laid on a baking sheet, greased with vegetable oil. Bake cutlets from a beef heart in the oven at 180 degrees for about 30 minutes.

In addition, the products can also be cooked in a frying pan. In this case, they are laid out in preheated vegetable oil and toasted on both sides on moderate heat until a ruddy crust appears. Such cutlets are equally good both in hot and in cold form. They are perfectly combined with mashed potatoes, boiled rice, fresh or baked vegetables.