Beef Heart Stew

Beef Heart Stew - Russian Meat Recipe

How to Cook & Prepare Beef Heart Stew:

500 g beef heart 1 tsp sugar
1 tblsp flour 2 tblsps butter
1 onion 2 bay leaves
2 tblsps tomato puree salt
2 tblsps vinegar

Wash and dry the heart with a napkin or cloth. Cut into medium-sized pieces, dredge with salt and brown in butter. Before the meat is completely browned, sprinkle with flour and brown for 1 or 2 minutes longer. Transfer the meat to a shallow saucepan. Pour about ½ cupful of meat stock or water into the skillet, bring to a boil, make the sauce and strain into the saucepan. Add another 1 ½ cupsful of stock or water, cover with a lid and simmer over low heat for 2 to 3 hours. Saute the onion separately in butter in a skillet, add the tomato puree, vinegar, sugar, and bay leaves, and bring to a boil. After adding to the meat, cook for another 20 to 30 minutes. Taste to correct seasoning. Serve with a garnishing of buckwheat kasha, boiled rice, fried or boiled potatoes.
Beef heart may also be prepared according to the directions for beef stew.

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	Beef Heart Stew		Braised Beef Heart or Udders