Beef heart stewed in sour cream
Description
You can stew not only beef heart this way. Pork or lamb heart also turns out very tasty. Be sure to use high-quality sour cream, otherwise it may curdle during cooking. You might need more or less water—it all depends on the cooking time of the heart and the desired thickness of the sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking beef heart stewed in sour cream. Soak the heart in cold water for 2 hours to remove the blood.
- 2
Step 2
Cut the heart into thin strips and place in a frying pan. Pour 200 milliliters of water over it.
- 3
Step 3
Place over medium heat and bring to a boil, skimming off the foam. Cover with a lid, reduce the heat, and simmer until tender. This will take 1 to 1.5 hours, depending on the thickness of the slices.
- 4
Step 4
Season everything with salt and pepper. Add sour cream to the skillet with the heart and mix well.
- 5
Step 5
Pour in the remaining water and mix. Turn off the heat and let it sit for 10 minutes.
- 6
Step 6
Peel the onion and chop it. Pour vegetable oil into a frying pan, heat it over medium heat, and add the onion. Fry the onion for 5 minutes.
- 7
Step 7
Place the fried onion in the pan with the heart and mix.
- 8
Step 8
Place the flour on a dry skillet and toast it over low heat until it smells like nuts.
- 9
Step 9
Pour in a little water and mix until no lumps remain. Cook for 1-2 minutes over low heat until thickened.
- 10
Step 10
Sift the flour mixture into a frying pan and stir. Cook over low heat for another 7 minutes, until thickened.
- 11
Step 11
Finely chop the parsley, peel and grate the garlic on a fine grater, then add to the pan with the stewed hearts. Mix well, heat for another 2 minutes, and remove from heat.
- 12
Step 12
Can be served.