Beef heart ragout

Ingredients for 4 servings:

• 800 g beef heart
• 400 g carrot(s)
• 200 g celeriac
• 2 onions
• 2 garlic cloves
• 4 tbsp vegetable oil
• ½ liter dry red wine
• 2 tbsp tomato paste
• 1 bunch of parsley
• 2 tbsp paprika powder, sweet
• Salt
• pepper
• marjoram

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Remove all tendons and membranes from the beef heart and cut the remaining muscle meat into approximately 2 cm cubes. Peel and slice the carrots. If you are using fresh celery, peel this too and then cut it into thin sticks. You can also use jarred celery. Dice the onions and finely chop the garlic. Heat about 2 tablespoons of oil in a large roasting pan, add the diced hearts and fry them until crispy. Season with salt and pepper. Remove the diced hearts. Add the remaining oil to the roasting pan and sauté the onions until translucent. Add the carrots, celery, and garlic and fry briefly. Stir in the paprika and sweat briefly. Deglaze with half of the red wine and thoroughly stir in the diced hearts. Cover and simmer gently for about 1 hour and 30 minutes. Stir occasionally and gradually add the remaining red wine. After the simmering time, stir in the tomato paste. Season the ragout with salt, pepper, and cayenne pepper, and sprinkle with parsley and marjoram. Serve with dumplings.