Composition / ingredients
Cooking method
1. My hearts, cut in half, cut out the vessels, then rinse from blood clots. Dry with a paper towel and cut the hearts into slices about 3 mm thick.
2. Put the pieces of hearts in a bowl, sprinkle with paprika and freshly ground black pepper, mix well with your hands.
3. Wash carrots, peel, cut into circles.
4. My leek, cut into small pieces.
5. Peel the onion, chop finely.
6. Mushrooms are washed, dried and cut into small pieces.
7. Heat a frying pan with a thick bottom over medium heat, into which we pour vegetable oil.
8. Put both onions and carrots in the oil, cook for a few minutes stirring.
9. Add the mushrooms, cook for a few more minutes.
10. Peel the garlic cloves, chop and add to the pan, mix.
11. We cook everything until the carrots soften (about 10 minutes), after which we spread the hearts, sprinkle everything with salt and sugar, add spices and mix.
12. Cover the pan with a lid and cook everything together for 10 minutes.
Served with any side dish (hearts are especially well combined with various cereals), decorated with thinly sliced cucumber peel on top.
Bon appetit!
Calorie content of the products possible in the dish
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Leek - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Oregano dry - 306 kcal/100g
- Peel, bark - 0 kcal/100g
- Marjoram dry - 271 kcal/100g
- Turkey heart - 128 kcal/100g
