Ingredients: 400 g heart 2 tblsps flour 1 beetroot 1 pickled cucumber 2 carrots spices 2 tblsps sour cream fat salt
Directions:Clean and wash the heart, cut into small chunks, dredge with flour and brown until crisp. Transfer to a pot or saucepan, add slices of pickled cucumber, beetroot and carrot, spices, a little stock and stew over a slow fire. 5 to 10 minutes before it is done, pour sour cream over and add the salt to taste. |