Goulash from veal or beef heart

Ingredients for 4 servings:

• 1 ½ kg heart(s), veal or beef
• 1 vegetable onion(s)
• 10 shallots or 5 red onions
• 10 cloves garlic, fresh
• 1 sprig(s) rosemary
• 5 cloves
• 2 bay leaves
• 5 tomatoes, dried
• Paprika powder, sweet
• 2 tbsp tomato paste
• 1 tsp pepper berries, pink, pink
• 5 m.-large king oyster mushroom(s) or brown mushrooms, birch mushrooms, birch boletes)
• 1 ½ tbsp dried herbs de Provence
• 500 ml red wine, dry, good
• Salt and pepper, black, freshly crushed
• n. B. rose water
• 5 olives (Kalamata)
• some sour cream or cornstarch

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

Cut the heart into bite-sized pieces, remove the pericardium and valve attachments, leaving only the muscle layer. Wash the pieces and fry them vigorously in olive oil. Add plenty of salt after the water has been drained. Dice the onion, ideally using a Multichef, add it and sauté it. Sprinkle with pepper and paprika and fry briefly, then deglaze with a little red wine. Simmer gently, adding more red wine frequently. Roughly chop the shallots or red onions and add them. Halve 5 garlic cloves and add them, then grate 2 cloves directly into the pan. Quarter the olives, dice the sun-dried tomatoes, and add both. After about 30 minutes, add the Provençal herbs and tomato paste. Add more red wine frequently. Add the remaining spices. If necessary, add a little sugar to round it off. Clean the king oyster mushrooms and cut them into slices or pieces. If the red wine becomes too strong, add more water. After another 20 minutes, test the meat for doneness. If you like it firm to the bite, add the final seasoning. Otherwise, continue cooking until the meat is tender. If you want a sauce, simply leave the liquid and thicken it slightly with cornstarch. 5 minutes before the end of the cooking time, rub in the remaining garlic, but do not press it. If you don’t want a filling side dish, simply let the liquid reduce a little more. This goes well with fresh arugula salad with freshly grated Parmesan and raspberry balsamic vinegar, and crispy petit pain. Otherwise, serve with dumplings, bread dumplings, or fresh rolled noodles or button spaetzle (knob spaetzle) and cucumber salad with a few lettuce leaves and fresh chives in vinaigrette. A slightly heavier red wine rounds off the dish.