Meat

Goulash from the heart


Ingredients for making goulash from the heart

  1. Pork heart 1 kg.
  2. 3 carrots
  3. Onion 3 pcs.
  4. Bell pepper 2 pcs.
  5. Meat broth 1 cup
  6. Salt and spices to taste to taste
  7. Vegetable oil 3 tbsp. spoons
  • Key Ingredients
  • Serving 4 servings
  • World CuisineKazakh cuisine

Inventory:

Kitchen knife, Cutting board, Frying pan or stewpan, Coarse grater, Bowl, Plate, Cutlery, Glass

Cooking goulash from the heart:

Step 1: Prepare the heart.

Before we begin to prepare the heart, it must be carefully prepared. First you need to soak it in cold water for 5-10 minutes, then drain the liquid and thoroughly rinse the heart again. After this, we put the offal on a cutting board, cut off all the films and valves from it. Cut the peeled hearts into small cubes or straws. We heat the pan or stewpan over a fire and pour a little vegetable oil into it. We lay out the pieces of hearts in a pan and fry them on all sides for 3-4 minutes each.

Step 2: Prepare the vegetables.

Onions are peeled, washed and cut into thin half rings. We also wash and peel the carrots, then grind on a coarse grater. Bell pepper cut in half. Then we remove the seed stalk from it. We wash the pepper both inside and out and cut it into squares.

Step 3: Cooking the goulash.

When the heart is browned in a pan, add carrots and chopped onions to it. Mix the ingredients thoroughly and reduce the heat to a minimum. After 5 minutes, salt the heart with vegetables to taste and add the spices that you like. But do not overdo it with seasonings, as this will not brighten up the taste of your dish, but, on the contrary, only spoil it. Next, simmer in our own juice a heart with vegetables for another 20 minutes on low heat without a lid. After this time, add a glass of any meat broth to the pan. Next, add the bell pepper and simmer the contents for another 10 minutes under the lid. Occasionally stir goulash, and in the end you need to try the dish on the salt.

Step 4: Serve the goulash from the heart.

In the finished goulash, you can add chopped greens to your taste, which will be both decoration and additional taste. The dish is served with cereals or mashed potatoes as a meat sauce or sauce. Hot goulash is used. When reused, it can be heated on fire or in a microwave. Good appetite!

Recipe Tips:

- -To cook goulash, you can also use beef and chicken hearts. It is important to understand that chicken has a more delicate texture, so it cooks twice as fast as a pork.

- - You can also add pre-cooked beans and chopped tomatoes to the goulash. In this case, the taste of the dish was even richer and more satisfying.

- - In order to make the goulash more aesthetically pleasing, you can use a mixture of red and green bell peppers. And for the broth, red ground paprika.