Beef heart in gravy gravy with millet porridge
A dish with British charm - beef heart in gravy gravy with millet porridge
Ingredients
| beef heart 1 kg |
| onion 1 pc |
| garlic 1 head |
| water 3 liters |
| butter 40 g |
| parsley 10 g |
| bay leaf 5 pcs |
| salt to taste |
| black pepper to taste |
| SAUCE: |
| chicken broth 0.5 liters |
| butter 80 g |
| flour 2 tbsp. |
| dried ground onion 1 tsp. |
| dried ground garlic 1 tsp. |
| salt to taste |
| black pepper to taste |
| thyme to taste |
| GARNIRE: |
| millet porridge 100 g |
| boiling water 250 ml |
| butter 50 g |
| salt to taste |
Instructions
Step 1
Put the heart, peeled onion cut in half, garlic head, salt, bay leaf and water in a pot. Cook for about 1.5-2 hours and let the heart cool in the broth.
Step 2
Then cut it into bars and fry it in butter until browned.
Step 3
For the sauce, fry the flour in butter until brown, season with salt and pepper. Pour in the stock and stir until the sauce is smooth.
Step 4
Pour the sauce over the heart, season with salt and spices and let simmer for a couple of minutes.
Step 5
Rinse the groats in hot water, pour boiling water over them, add butter, salt and cook under a lid at low temperature for 10 minutes, then let stand for another 20 minutes.
Step 6
Serve the heart in gravy sauce with millet porridge and parsley. Enjoy!
