Fine Ragout with Beef Heart

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Dice beef heart, remove fat and tendons. Turn the meat over in flour.

Peel and dice onion, clean leek and cut into slices. Sauté in clarified butter. Add heart cubes, fry for 5 minutes. Mix paradeis pulp and spices with beef stock, add a little of it to the ragout form.

Sauté for about 1.5 hours with the lid on. Gradually add the rest of the stock. At the end mix sour cream with egg yolk. Remove the saucepan from the stove and add the cream mixture. Season to taste, sprinkle with chives and bring to the table.

Serve: Puree, beet

2 hours

Tip: Always use aromatic spices to refine your dishes!

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