Hjerter i Flødesovs - Danish Beef Hearts in Cream Sauce Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the beef heart, removing excess fat and blood vessels.

Cut the beef heart into 5 cm by 5 cm cubes.

Melt 25 grams of butter in a pot until brown.

Add chopped onion to the pot and stir until browned.

Add paprika to the onions and stir to coat.

Add the mushrooms to the pot and stir.

Add the beef heart cubes to the pot and brown on all sides.

Add 250 milliliters of water to the pot and bring to a simmer.

Cover the pot and simmer for about 4 hours, adding more water as needed.

Prepare a side of mashed potatoes while the beef hearts are cooking.

Boil potatoes in a pot for about 20 minutes until tender.

Drain the potatoes and let them cool slightly.

In a medium-high skillet, cook diced bacon until crispy and set aside.

After 4 hours, check the beef hearts; they should be reduced and tender.

Add 125 milliliters of whipping cream to the pot and stir.

Taste the dish and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens