Pig heart goulash
Now some of you are going to shake yourself: pig heart? Is not that dog food? No, certainly not, it is the meat of the pig with the strongest aroma. Just try it.
Here is a recipe, as the grandmothers did:
Roughly remove about one kilo of pig's heart from tendons and fat for four, then cut into goulash-sized cubes. Sear it in a little hot oil. Then peel and chop five, six onions and two large garlic cloves. Add to the meat and fry until the onions are lightly browned. Add boiling water or hot stock (in case of water, add the appropriate amount of grainy stock), season with pepper and some marjoram. Cover for a good hour stew. Mix 2-3 tablespoons of flour with a little water, add to the slightly boiling broth (just like with grandma). Finished.
Served with boiled potatoes or puree and a salad.
