Beef Heart Stew with Mushrooms

Beef Heart Stew with Mushrooms

For this recipe you will need:
500 grams beef heart
1 onion
2 cups beef broth or water
3 tbsp. lard or vegetable oil
1 tbsp. flour
300 grams of mushrooms (button mushrooms or porcini)
6-8 potatoes
1 small carrot
1 bell pepper
1 tbsp. vinegar
2 bay leaves
1 teaspoon of sugar
salt and freshly ground black pepper to taste

The author of the recipe version is Nataly Love


1. Wash the beef heart; dry it with a napkin, cut into small pieces, and salt; put in a preheated frying pan greased with lard or vegetable oil and fry, stirring, on all sides.

2. At the end of frying, sprinkle the heart with flour; fry for 1 - 2 more minutes. Fill the ceramic cassolettes with heart pieces.

3. Cut the potato into small pieces and place atop of the heart.

4. Pour half a cup of broth in the pan used to fry the heart; bring to a boil, and strain the sauce into the cassolettes with the heart.

5. Add all the strained broth or water, cover with lids, and place in a preheated oven for 2-3 hours.

6. 30 - 40 minutes before finished stewing, chop the onion, carrot, and sweet pepper; mix with the mushrooms, fry briefly in a separate greased preheated frying pan.

7. Add sugar, salt, pepper, vinegar, bay leaves, and a little broth; bring to a boil in frying pan. Pour this sauce into the cassolettes.

8. Stew another 30-40 minutes.

Plated beef heart stew with mushrooms

Plated beef heart stew with mushrooms 

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