Salad with beef heart

To prepare cheese salad with beef heart, it is necessary to take:
- 300 g beef heart;
- 200 g of hard cheese;
- 5 pickled cucumbers 500 g of pickled mushrooms;
- 1 onion;
- mayonnaise.

Beef heart clean from grease, valves and thick vessels. Then rinse thoroughly and soak for 2 hours in cold water. Then again rinse well, place in saucepan, cover with hot boiled water and cook over low heat 2-2. 5 hours. Pierce the heart with a knife, if it enters easily, the heart is ready. Remove it from the broth, cool and cut into strips. Cheese, peeled onions, salted cucumbers or mushrooms also cut into strips. Combine all ingredients, little sunflower, add mayonnaise and mix well. Then put the finished cheese salad for an hour in the refrigerator for impregnation. After this time it can serve.

Very tasty salad of beef tongue with carrots and eggs. For its preparation you will need:
- 400 g beef heart;
- 1 carrot;
- 1 onion;
- 3 pickled cucumbers;
- 3 eggs;
- dill or parsley;
- vegetable oil;
- mayonnaise.

Soak and boil beef heart as described in the previous recipe. Then cool it and cut into thin strips. Onions clean from the husk and cut into half-rings. Carrots peel, wash and grate on a fine grater, hard-boiled eggs – large. Peeled pickled cucumbers cut into strips. Fry in vegetable oil onions and carrots, cool and connect all the components of the salad. Season with mayonnaise, mix well and serve, garnished with parsley.

Heart with vegetables

For cooking beef heart with vegetables you'll need the following:
- 600 g beef or veal hearts;
- 6 potatoes;
- 2-3 onions;
- 2 carrots;
- 1 turnip;
- 2 pickled cucumbers;
- parsley root;
- 1,5-2 cups tomato sauce;
- ½ Cup of sour cream;
- Bay leaf;
- pepper;

Clean the beef heart from thick blood vessels and valves. Then rinse and soak in cold water for an hour. After this time, rinse well heart again, put in boiling water and cook for 3 hours. An hour before end of cooking water, salt to taste. When the heart is ready, remove it from the water, cut into small thin slices, put into a ceramic pot, add hot tomato sauce, sour cream and mix. Pickles peel, cut into 4 pieces, and choked the seeds, cut into slices. The rest of the vegetables, peel, wash, cut into slices and fry in vegetable oil. Put all in a pot, add the Bay leaf, peppercorns, cover with lids and place in a preheated 200oC oven for 15 minutes. This dish can be cooked and on the plate. To do this, put the boiled heart and the rest of the ingredients in a saucepan, cover with a lid, place on low heat and sauté until the vegetables are tender.