In the summer, lovers of tasty and simple dishes can prepare a dish of chicken hearts stewed with sweet peppers and tomatoes.

Ingredients

Large red bell pepper (two pieces);

Chopped fresh dill (24 g);

Chicken hearts (460 g);

Chopped fresh parsley (24 g);

Medium-sized juicy tomatoes (two pieces);

Refined vegetable oil (to taste);

Large cloves of garlic, peeled (three pieces);

Large shallots (two pieces).

Despite the fact that this meat dish with juicy vegetables is prepared quite simply, it turns out incredibly tasty, and it is recommended to serve it with boiled pasta, baked potatoes or some kind of cereal porridge.

You can eat chicken hearts stewed with sweet peppers and juicy tomatoes not only hot, but also cold; however, in the second case, this dish can already be used as a snack.

Cooking process:

Chop the pre-peeled shallot into large cubes, place it in a large frying pan and fry for several minutes with regular stirring over high heat in a small amount of hot vegetable oil.

Cut the red pepper into wide strips and place it in a frying pan, then fry with the onion over high heat for thirty seconds. Next, you need to reduce the heat and continue the frying process until the sweet pepper becomes soft enough.

Transfer the fried vegetables to a plate and cover them with food foil, then rinse and process the chicken hearts, then dry them. Pour a little more oil into the pan, then add the chicken hearts and fry them over high heat, stirring regularly.

Wash the tomatoes, then very carefully remove the skins from them, then cut these vegetables into medium-sized cubes, place them in a frying pan and fry them for two minutes, stirring occasionally with chicken hearts. Add salt to taste, mix the ingredients well, reduce the heat slightly and continue the cooking process for another fifteen minutes with the lid tightly closed.

Next, remove the lid and increase the heat again, continue the cooking process until all excess liquid has completely evaporated from the pan. Add previously fried vegetables to the pan, then add chopped garlic and a little salt, mix well, continue cooking over low heat for another two minutes.

INGREDIENTS

• salt - to taste
• Extra Virgin Borges olive oil – 5-6 tbsp. l.
• large onion – 1 pc.
• large bell pepper – 4 pcs.
• pepper - to taste
• chilled chicken hearts – 700 g

STEP-BY-STEP COOKING RECIPE

Clean the chicken hearts from fat and blood vessels, cut each heart to clean it from the inside. Cut the onion and pepper into large cubes and fry in olive oil over high heat until the onion is golden brown. Add the hearts to the vegetables and fry over high heat for 5-7 minutes, then reduce the heat and leave on the fire for another 10-15 minutes, stirring constantly. While frying, add salt and pepper to taste. You can add a pod of hot paprika if desired.

Note to the hostess

Chicken hearts are not only amazingly tasty, but also extremely healthy! A huge amount of vitamins and microelements makes hearts perhaps the most useful of the existing by-products. And if you prepare the hearts using Spanish olive oil, the benefits are doubled. The benefits of olive oil are especially pronounced when heated to 130-190°C. At these temperatures, olive oil forms a golden, crispy crust, which gives products a very appetizing appearance without compromising their nutritional properties. In addition, the oil almost does not penetrate into the products, so they do not become greasy and are better absorbed.

Beef heart – goulash (sweet peppers and onions)

Delicious heart (beef) goulash

You got beef heart - great! It will make a very tasty goulash, which can be combined with any simple side dish - mashed potatoes, boiled potatoes, pasta and porridge. And it will delight you with the juicy and satisfying taste of an inexpensive second course.

Composition of heart goulash

for 4 servings

• Beef heart – 1 piece (after cleaning, approximate weight 500 g);
• Onions – 1-2 heads;
• Sweet pepper – 2 pieces;
• Tomato paste – 2-3 tablespoons (you can use ketchup – 4-5 tablespoons);
• Sugar – 2 teaspoons;
• Starch – 1 tablespoon;
• Salt - to taste;
• Vegetable oil – 5 tablespoons;
• Greens (parsley) - to taste;
• Dried basil – 2 teaspoons;
• Chili pepper if desired and to taste.

Cooking method

Prepare the heart for goulash

• Rinse the beef heart, remove fat and casing. And cut out the vessels. After this, the weight of the meat by-product will be reduced by almost half. Rinse again.

Chop everything

• Cut the heart into small pieces measuring 3x3 cm. Cut the vegetables: onions - into thin half rings or quarter rings; sweet pepper - small cubes.

Fry and simmer

• Heat vegetable oil in a deep frying pan or wok and fry the onion in it until transparent (over medium heat).
• Place the heart in the pan. Fry until color changes.
• Add hot water (enough to cover the heart pieces). Simmer over low heat until softened (about 1.5 hours). If the liquid evaporates while the goulash is stewing, add more. Stir occasionally.
• Add sweet pepper. Mix.
• When the pepper has softened, add parsley, dried basil, tomato paste, and sugar. Salt..
• Dilute starch in 1/3 cup cold water. Pour in a thin stream, stirring, into the goulash. Simmer for another 2-3 minutes. All.

Let the finished goulash brew under the closed lid for 10 minutes. Serve.

Beef heart goulash with sweet pepper

Delicious dinner - potatoes with beef heart and herbs!

Recipe in pictures

Delicious beef heart with vegetables is ready!

If the sauce is too thick

If there were not enough juices in the goulash and the cooked starch made the sauce too thick, then it can be diluted with hot water.

Other options for preparing hearts

The heart requires a long time to prepare and softens only after 1.5-2 hours of heat treatment. You can simply cook it. And when it is ready and soft, use it as the meat part of traditional meat salads or as a part of meat stews with vegetables that does not require long frying.

Or cut into slices and top with sauce. Or eat it like sausage as part of a sandwich.

Delicious and simple: beef heart stew!

Good afternoon friends! Today I will tell you about a simple and unpretentious dish that my son loves very much. We're talking about chicken hearts in sour cream and mayonnaise sauce. This dish has consistently appeared on our dinner table at least once a week, ever since my son “noticed” it (and several years have passed since then).

So, let's start preparing chicken hearts. The list of necessary ingredients is presented above, a photo with the necessary products is attached.

We wash the chicken hearts well, remove all excess from them (films, vessels and excess fat), cut them into 2 parts.

Cut the onion into half rings, cut the red bell pepper into small cubes.

We also finely chop the parsley.

Fry the onion in a saucepan with a small amount of vegetable oil until golden brown.

Add red bell pepper to the onion and continue frying.

Then the hearts are added to the saucepan with the vegetables. We salt and pepper them and add “Italian herbs” seasoning.

While the hearts are stewing with onions and peppers, we start preparing the sour cream and mayonnaise sauce.

To do this, we mix two tablespoons of mayonnaise and sour cream in a small cup.

Add the sauce to the hearts, mix everything well, and continue simmering.

The thickness and amount of gravy depends on its quantity. I add about two glasses, because some of the water evaporates during simmering. And if my gravy turns out to be too thin, I add a pinch of flour to it. Mayonnaise and flour make the gravy thicker.

Our family really loves gravy, such that the chicken hearts “float” in it. We continue to simmer the chicken hearts and a minute before they are ready, add the parsley to the saucepan. This is our final touch.

Our dish is ready!

You can serve chicken hearts in sour cream and mayonnaise sauce with any side dish (potatoes, pasta, rice, buckwheat, just vegetables). My son likes it best with buckwheat. But, alas, we have pasta today.

Thanks for your attention, friends. See you again!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 80 rub.