Salad with heart, carrots, and onions
Description
Minimum effort — excellent result. You can use beef, pork, or lamb heart. Do not over-fry the onions; they should remain soft. You can increase the amount of garlic to taste. Use pickled or marinated cucumbers. Can be served immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Put the heart to boil with onion and root vegetables.
- 2
Step 2
Peel the carrots and grate them on a coarse grater.
- 3
Step 3
Peel the onion and thinly slice it.
- 4
Step 4
Sauté the vegetables in butter, stirring, until they reach your desired consistency. During cooking, sprinkle with sugar and season with salt and pepper to taste.
- 5
Step 5
Cool the cooked heart, remove the films and veins, and cut into strips.
- 6
Step 6
Mix with vegetables. Add finely chopped cucumbers and garlic pressed through a garlic press.
- 7
Step 7
Dress the salad with mayonnaise, season with pepper, and mix. Let it sit for about an hour.
- 8
Step 8
Serve chilled.