Creamy Danish Hearts

Ingredients

• 500g (1.1 lb) beef hearts, cleaned and sliced 500g (1.1 lb) beef hearts, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef hearts, vegetable oil, minced garlic, dried thyme, paprika, salt, and pepper. Mix well and let it marinate for at least 1 hour.
2. 2.
   Heat a large skillet over medium-high heat and add the marinated beef hearts. Cook until browned on all sides, about 5 minutes.
3. 3.
   Remove the beef hearts from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter and add the chopped onion. Cook until the onion is translucent and fragrant, about 5 minutes.
5. 5.
   Add the beef broth to the skillet and bring to a simmer. Cook for 2 minutes, scraping the bottom of the skillet to release any browned bits.
6. 6.
   Return the beef hearts to the skillet and pour in the heavy cream. Stir well to combine.
7. 7.
   Reduce the heat to low and let the dish simmer for 30 minutes, or until the hearts are tender and the sauce has thickened.
8. 8.
   Season with additional salt and pepper if needed.
9. 9.
   Serve the Creamy Danish Hearts hot with boiled potatoes or rice.

Treat your ingredients with care...

• Beef hearts — Make sure to clean the hearts thoroughly before slicing them. Remove any excess fat or connective tissue for a more tender result.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the sauce while simmering.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Creamy Danish Hearts hot, garnished with fresh parsley or chives for a pop of color. Accompany the dish with boiled potatoes or rice to soak up the delicious sauce.

Presentation advice

Arrange the Creamy Danish Hearts on a plate, placing the hearts on top of a bed of fluffy rice or alongside a mound of buttery boiled potatoes. Drizzle some of the creamy sauce over the hearts and garnish with a sprig of fresh thyme or a sprinkle of paprika for an elegant touch.