Elk heart in tomato and onion sauce

The stewed moose heart according to our recipe is distinguished by its tenderness and softness. The caramel onion and tomato dressing envelops each bite with a spicy aroma and adds a piquant sourness to the dish.

Ingredients

• 1 kilogram of moose heart;
• 50 grams of tomato paste;
• 1 rounded tablespoon flour;
• 1 teaspoon sugar
• 2 heads of onions;
• 4 bay leaves;
• 4 cloves of garlic;
• 70 milliliters of vegetable oil;
• some fresh onions and dill for decoration;
• salt with black pepper to taste.

Directions

1. On the eve of cooking, leave the heart to defrost in a regular compartment of the refrigerator, directly in a vacuum package. Then put it to rinse under running cold water for about five minutes. Dry, cut into goulash-sized cubes.
2. Heat half of the vegetable oil in a skillet at high temperature, fry the heart for 5-6 minutes. When the liquid has evaporated, continue cooking, stirring constantly, until a light ruddy color appears and add the flour immediately. Stir, hold on the stove for 1 minute, transfer the meat to a saucepan.
3. Pour a little boiling water into the pan, scrape off the fry with a spatula, dissolve. Strain the broth, pour over the elk, add more boiling water so that the meat is completely covered. Set to medium temperature, cover, leave for 2 hours.
4. Start refueling. Chop the onion into cubes, fry in the remaining oil for 2-3 minutes until translucent. Season with tomato paste, cook, stirring, for 1.5 minutes, add boiling water to a level of 1.5-2 centimeters. Add bay leaves, garlic, sugar, pepper and salt. Remove from stove.
5. When half an hour is left until the end of stewing, fill the heart with tomato-onion sauce, let it simmer under the lid. As a result, you will get the most tender pieces in a thick, beautiful sauce.
6. Serve with garnish and garnish with chopped herbs