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Hearts in cream sauce is a good, old Danish classic - and both tasty and cheap food. So if you haven't tried making it - or maybe never tasted it - now is your chance! (Recipe below) Hearts in cream sauce 4 pers. 1 kg pork hearts 60 g butter A little olive oil 2 carrots, chopped 2 onions, chopped 2 stalks of celery, chopped 1 small bunch of parsley, tied together with meat string 2-3 bay leaves 10-12 whole peppercorns Approx. . 6 dl beef broth 2 dl cream A little color Possibly a little cornstarch stirred in water Currant jelly to taste Salt and pepper Split the hearts, rinse them well for blood residues, and remove tendons and veins. Divide the hearts into quarters and pat them dry with kitchen paper. Heat butter and oil in a frying pan and brown the heart pieces. Remove the meat and set aside. Add the chopped vegetables and fry them until they collapse a little. Return the meat to the pan and add the parsley, bay leaves and peppercorns. Then pour in the beef stock until it just covers the meat. Put the lid on and let the dish simmer on low heat for 1 1/2- 2 hours until the meat is completely tender. Check along the way that the dish does not boil dry - add if necessary. a little more fund. Then fish up the meat and keep it warm. Sieve the vegetables and spices and let the stock cook until it tastes good and strong. Add cream and a little color and let the sauce cook through. Even if possible with a little cornstarch mixed in water. Season to taste with salt, pepper and a little currant jelly. Put the heart pieces back into the sauce and heat them through. Serve with white potatoes and cranberry compote. Cranberry compote Boil cranberries with an appropriate amount of sugar (they are very acidic) and a little water. Let them cook until the skin on the berries bursts and they release their juice. Cook the compote a little and taste it if necessary. with additional sugar. Let it cool and store in the fridge.