Some ingredients rarely make it into our shopping carts, despite their potential. One such ingredient is beef heart. Although it’s not always available in every store, it’s usually easy to find at farmers’ markets. Beef heart is not only flavorful but also nutritious. Today, I want to share a salad recipe that has been a real discovery for me: tender, no mayo, hearty, and fragrant.

Ingredients:

Beef heart – 1 lb (about 16 oz)
Canned mushrooms – 1 can (6 oz)
Onions – 2
Pickled cucumbers – 5-6
Salt, pepper – to taste
Dill
Vegetable oil for dressing – 3 tbsp (approximately 50 ml)

Preparation process:
Slice the onions into half-rings and then cut each half-ring in half. You can use pre-marinated mushrooms or fresh ones. In a skillet with a little vegetable oil, sauté the onions until translucent, then add the mushrooms and cook until the moisture has evaporated. Transfer everything to a salad bowl.

Pre-cook the beef heart and let it cool. Trim off any excess fat and slice the heart into thin strips. I’ll share the cooking method for the beef heart below.

Add pickled or salted cucumbers, also cut into thin strips. Dress the salad with vegetable oil, salt, and pepper to taste. Don’t forget to add fresh herbs.

This salad surprises with its flavor, despite its simple ingredients.

If you like, you can add mayo or a combination of oil and balsamic vinegar.

Tips for cooking beef heart:
Cut the heart in half. Remove any unwanted parts and rinse it. It’s best to remove the fat after cooking. Soak the heart in room temperature water for about 3 hours, changing the water every hour. I often skip this step and go straight to cooking.

To cook it: Fill a pot with water, bring it to a boil, and skim off the foam. Lower the heat, cover, and let it simmer for about 1.5 hours. For tenderness, leave the heart to cool in the broth.

I’d love to hear your thoughts on the salad in the comments! What ingredients would you add?