I often make stews because it is a simple dish to make, often one pot, delicious and it also tastes great when heated for the next day. Hearts are one of my favorite offal, so I was glad when I saw the chef Tomasz Jakubiak on TV, who showed a recipe for a goulash made of hearts in a cream sauce served with noodles with a nutty flavor. I present to you this delicious dish made by me, I highly recommend it because it is the perfect dinner for the whole family 🙂

Ingredients:

Stew:

800 g of chicken hearts, cleaned of the aorta and cut lengthwise in half
2 large onions, diced
6 cloves of garlic, whole
small yellow, red and orange peppers diced
half shredded Chinese cabbage
3 large tomatoes, peeled and quartered
salt and pepper to taste
a handful of fresh chopped marjoram (it can also be, for example, parsley)
3 tablespoons of your favorite mustard
200 ml of 30% cream

Pasta:

400 g spiral pasta, cooked al dente according to the instructions on the package
a handful of fresh chopped marjoram (it can also be, for example, parsley)
⅓ a cube of butter (about 67 grams)
pinch of salt

Procedure:

Stew:

In a frying pan, heat the oil over medium heat. Add the onion and sauté until glassy color. Add paprika and garlic and fry together for about 5 minutes. Add tomatoes and cabbage, season with plenty of salt and pepper and mix everything together. Add the hearts, mix and simmer, covered, over low heat for about an hour, until the hearts are soft and the tomatoes release their juice. After this time, thoroughly mix the cream with the mustard and add to the stew. Also add the marjoram and stew for another 20 minutes. Season to taste.

Pasta:

Melt the butter in a pan over low heat. When you get a nutty aroma and see that small brown dots are floating in the butter, take it off the heat, because so-called roasted butter has just been obtained. Salt the butter and add the pasta to the pan with a little pasta cooking water. Put it back on a small fire, add the marjoram and let it simmer for a while.

Put the pasta on a plate, pour the goulash over it and add fresh marjoram to taste 🙂

Enjoy!

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