Beef heart - 15 cooking recipes

As a result of their implementation, you get nourishing, appetizing and tasty treats that guests will not refuse to enjoy. In terms of nutritional value and the amount of microelements, hearts are not inferior to meat. Chicken, turkey, and beef hearts are eaten. Before heat treatment, they are soaked in water for several hours, then boiled for one and a half to two hours so that the product becomes soft and tender. The offal is suitable for preparing many dishes.

It is boiled for broth, stewed with vegetables and in the form of goulash, added to salads, baked under a cheese crust in the oven, used to make pates, and with its help, the consistency and taste of cutlets is improved. It is useful for children's and dietary nutrition. To improve the taste of the hearts, aromatic spices are added to them: red and black pepper, sweet paprika, dried garlic, mixtures that are usually used for marinating meat. Salads and soups with hearts diversify the home menu with new dishes that are easy and simple to prepare without special culinary skills.