Fake game goulash

Ingredients for 2 servings:

• 1 pig heart(s)
• 250 g mushrooms
• ¼ liter red wine
• ¼ liter vegetable broth
• 1 onion(s)
• 1 clove(s) garlic
• 2 leaves sage, chopped
• 2 tbsp celery leaves
• 2 tbsp parsley, chopped
• 1 tbsp vinegar
• 1 small carrot(s)
• 1 tbsp tomato paste
• e.g. salt and pepper
• n. B. sugar
• e.g. oil, for frying

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 55 minutes

Wash the pork heart and trim any fat. Then cut into cubes approximately 3-4 cm in size. Place the heart cubes in a plastic bag with the red wine and vinegar, seal tightly, and let marinate in the refrigerator for approximately 24 hours. Drain and reserve the marinade. Heat the oil in a pan until thoroughly heated, add the heart cubes to the pan along with the finely diced onion, diced carrot, and chopped garlic. The heart cubes will release a lot of liquid. Simply let this liquid evaporate, stirring occasionally. When the onions begin to brown, add the sliced ​​mushrooms. Then stir in the tomato paste and add the celery and sage. Season with salt and pepper. After about 3 minutes, stir in the reserved marinade and simmer for 10 minutes. Then pour in the vegetable stock. Cover and simmer on low heat for 1 hour, adding a little more vegetable stock if needed, season again with salt and sugar, and add the finely chopped parsley. Serve with cranberries, dumplings, parsley-roasted potatoes, spaetzle, or rice, and a colorful salad.