Composition / ingredients
Step-by-step cooking
Step 1:
How to put out a beef heart with vegetables in a frying pan? Prepare everything you need for the recipe according to the list. If you have a frozen heart, then take it out of the freezer in advance and leave it to defrost at room temperature.
Step 2:
Cut the heart into small cubes, about 1cm by 1cm .
Step 3:
Peel the onion, carrot and garlic. Cut the bell pepper into two parts and remove the core with the seeds. Rinse all vegetables and herbs in clean cold water, dry with paper napkins.
Step 4:
Cut the carrot into cubes or circles. You can grate it on a coarse grater, do as you like. Cut the onion in half, then each half into two more parts, and then cut a quarter into rings. Chop each clove of garlic into 4-6 pieces, and the bell pepper into small cubes.
Step 5:
Heat a small amount of refined vegetable oil in a frying pan with a thick bottom. Send the onion, carrot, pepper and garlic to fry. Cook, stirring, until the onion becomes transparent.
Step 6:
At this time, cut the tomatoes into cubes. If desired, you can remove the skin from the tomatoes beforehand. In order for the peel to be easily removed from the tomatoes, pour boiling water over them and leave for a minute. Drain the hot water, and remove the peel (after boiling water, this will be done without much difficulty). I don't usually do that.
Step 7:
Add beef heart to the pan with vegetables.
Step 8:
Then send the tomatoes.
Step 9:
Add salt to taste, add your favorite dry spices, mix everything well and cover with a lid.
Step 10:
Turn down the flame of the stove and extinguish the heart until fully cooked. Periodically open the lid and check if the dish burns. If necessary, add quite a bit of boiling water. Usually the juice from tomatoes is enough for the vegetables and the heart to be well stewed. Chop the greens finely and sprinkle it on the finished dish.
Step 11:
Let the heart infuse with vegetables for a while and serve hot.
This dish goes very well with boiled cereals and potatoes.
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
