Want to diversify your daily menu and surprise your guests with a delicious and nutritious meal? I advise you to cook fried beef heart. It is quite simple to do, but it always turns out delicious. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of fried beef heart
- Video recipe
Beef heart is a popular by-product that is low in calories and rich in flavor. And in terms of nutritional value and satiety, it is not inferior to meat. It is a valuable source of iron and B vitamins. In cooking, it is valued for its taste and goes well with many products. All dishes prepared from it are considered delicacies. Usually, the heart is boiled and used for a variety of snacks. But today I propose to fry it. This is an unusually tasty dish with a simple preparation that can be prepared for a hearty and hearty lunch or a good dinner. In the recipe, the heart is not pre-boiled, but breaded and fried in a pan in vegetable oil.
Beef heart is a product that rarely appears on our table. But having mastered the technique of its preparation, having studied a variety of recipes, it will become a frequent guest on your dining table. For cooking, you can use not only beef heart, but also pork or chicken. In any case, the food will come out appetizing, aromatic and juicy. Everyone, without exception, likes it. As a side dish for a fried heart, you can serve potatoes, cooked in any form, boiled rice, buckwheat, pasta or baked vegetables.
- Caloric content per 100 g - 119 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Beef heart - 0.5 pcs.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Eggs - 1 pc.
- Flour - 2-3 tbsp. for breading
- Salt - 0.5 tsp
Step by step cooking of fried beef heart, recipe with photo:
1. Wash the beef heart well to wash out any blood clots. Then dry with a paper towel and peel off protruding blood vessels. Cut off all films and fat from it, if any, and cut lengthwise into thin pieces, like for chops, about 5-7 mm thick.
2. Cover the heart with cling film and hammer on both sides with a hammer to make it twice as thin as its original size. The heart is made up of dense and tough muscle tissue, and therefore requires long-term cooking. And since we sliced it thinly and beat it off again, the fibers will soften and the heart will cook faster.
3. Pour an egg into a bowl, add a pinch of pepper, salt and stir until smooth so that the egg white and yolk are evenly distributed throughout the mass.
4. Immerse a broken piece of beef heart in the egg mixture and turn it over several times so that it is covered on all sides with the mass.
5. Transfer the heart to a bowl of flour and turn it over several times until it is completely breaded.
6. Place pieces of beef heart in a hot frying pan with vegetable oil. Fry them over high heat for 3-5 minutes on each side until golden brown.
7. When flipped onto the other side, pour 50 ml of water, close the lid and simmer for half an hour. Serve the ready-made fried beef heart with any side dish, sauce, salads, etc.
See also the video recipe on how to cook beef heart stew.
