I am definitely one of those people who often includes offal-based dishes in their diet. This is influenced by two factors – taste and price. Unlike other types of meat, offal has a unique taste, no matter which piece you choose, it is certain that it will have a unique flavour. The second factor is, of course, the price, because no matter how you look at it, offal has a relatively low and affordable price. What is offal? Offal includes all edible animal organs of poultry, pork, beef, sheep, goat or lamb origin. You can choose from livers, stomachs, tongues, lungs, hearts, kidneys, brains, thymus, stomachs and many others. The most popular one is undoubtedly the liver, and dishes made from it, such as pâtés or fried liver, are common.
Apart from the price and taste, another quite important point in favour of eating offal is its nutritional value, which, of course, depends on the type of organ used. In general, offal contains a large amount of protein, phosphorus and vitamins A and B. On the blog you will find several recipes for dishes with offal, including liver, duck hearts and sweetbread. This recipe for pork heart goulash is my offer for today for a dish using pork offal. Apart from hearts, this goulash also contains a lot of vegetables and cream. This dish is for the patient ones, as unfortunately the cooking time for pork hearts is almost 4 hours until they soften enough. Therefore, I suggest preparing this dish after work, in the afternoon, when you can set it and ignore it for at least 3 hours.
What to serve pork heart goulash with? All types of groats such as buckwheat, millet, but also pureed potatoes or bread go well with the goulash. In addition to the above additions, you can also serve salad, for example sauerkraut or pickled cucumbers.
Ingredients for pork heart goulash.
- 700 ml vegetables broth
- 800 g cleaned pork hearts
- 150 g onion
- 2 tablespoons of oil
- 1 full spoon of flour
- 150 g peas
- 150 g carrot
- 2 bay leaves
- 150 g potatoes
- 1 tablespoon of Dijon mustard
- 100 ml cream (30%)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
How to make pork heart goulash.
Cut the onion into cubes, cut the cleaned hearts into 3-4 centimetre big pieces, put them with onion in a pot, pour in the oil and fry over a medium heat for 25 minutes. Next, add bay leaves, 600 ml of broth and bring it to a boil. Simmer covered over a very low heat for about 3 hours, or until the hearts begin to soften. After that, add diced carrots, salt and pepper and continue cooking for 15 minutes. Then add diced potatoes and peas and cook for 10 minutes. Mix 100 ml of broth with flour, mustard and cream in a cup, then pour the liquid into the hearts boiling with vegetables and continue cooking for 10 minutes.
Good to know when making pork heart goulash.
In total, I cooked the goulash for almost 4 hours. It is possible that if you cut the hearts into slices instead of cubes, their cooking time will be shorter.
Before adding the pork hearts to the goulash, they should be thoroughly cleaned and their membranes should be removed.
Do you like goulash made from hearts? If so, try our recipe for Duck heart goulash.