Rinse the heart and cut in half. Apply rubbing with pepper and salt, lard or possibly tie with slices of bacon. Heat the remaining bacon and light butter, fry the heart with bay leaf spices, onion, beetroot, slice of lemon and tomatoes, add a little stock. Sauté for 30 to 40 minutes, adding more and more water. Mix flour with whipped cream until smooth, thicken the sauce with it and season with red wine. Beef heart has a longer cooking time than veal or possibly pork heart.
Heart, inside
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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