Goulash from the heart
Composition / ingredients
2
servings:
Cooking method
Wash the heart, cut out all the valves and vessels, cut into small cubes. Fry in vegetable oil.
Grate the peeled carrots on a coarse grater. Cut onion and pepper into half rings. Add onions and carrots to the frying pan, stir, fry for 5 minutes. Add salt and pepper. And, putting on a slow fire, simmer for half an hour. Pour in the hot broth and add pepper, mix. Cover with a lid and leave on the fire for 10 minutes.
Serve the goulash from the heart hot.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Meat broth - 34 kcal/100g
- Pork heart - 118 kcal/100g
