500 g/1 lb 2 oz beef heart
1 tbsp flour
2 tbsp tomato paste
2 tbsp distilled vinegar
1 tsp sugar
2 tbsp butter
Wash beef heart and dry it with paper towels, cut into small pieces, season with salt and brown in oil in a heated skillet. When meat is browned — sprinkle flour over it and fry for 1-2 minutes longer. Put heart into a shallow pan and deglaze the skillet with stock or water.
Strain liquid from the skillet into a pan with heart, add 1 1/2 cups of stock or water, cover the pot, bring to boil, lower the heat and cook 2-3 hours.
Brown diced onions in a skillet, add tomato paste, vinegar, sugar, 2 bay leaves, bring to simmer and add to the pot with beef hart 20-30 minutes before the end of cooking. Season everything with salt.
Serve with garnish of buckwheat porridge, boiled rice, pasta, fried or boiled potatoes.
In addition to this recipe, beef heart can be cooked following instructions of “Braised Beef” recipe.