in Recipes

Cream heart ragout

updated

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Ingredients for 4 servings:

  • 3 hearts (pig hearts)
  • 1 bottle of Cremefine
  • 500 g mushrooms, fresh or 1 can
  • 1 onion(s), diced
  • 1 bunch of soup vegetables, cut into small cubes
  • 250 ml water
  • 200 ml red wine
  • salt and pepper
  • some tomato paste
  • possibly flour butter for binding

Instructions

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

Cut the hearts into small cubes and season with pepper and salt. Sauté the diced hearts, mushrooms, and onion. Add the soup greens, fry thoroughly, and deglaze with 50 ml of red wine. Pour in the Cremefine and water and simmer for about 1 hour. Pour in the remaining red wine and season with tomato paste. If necessary, thicken slightly with flour and butter at the end. If you prefer canned mushrooms, you can use the mushroom liquid instead of the water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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