Beef Heart Stewed in Sour Cream
A simple and affordable dish to suit any taste and budget! If cooked properly, beef heart stewed in sour cream is just as tasty as regular meat. With garlic and fresh herbs this dish turns out very flavorful, juicy and inexpensive - perfect for everyday meals.
Updated : 26 November, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Beef heart
300 milliliters
Water
100 grams
Sour cream
1
Onion
1
Garlic
2 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
7 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use fresh or frozen heart. Of course, fresh offal is preferable, but it is not always easy to find. I had a frozen heart already cut into several pieces, so I thawed it beforehand on the bottom shelf of the fridge. Use sour cream of any fat content.
Step 2
Rinse the beef heart thoroughly, cover it with water and leave for 2 hours so that all the blood comes out. If there is a lot of fat on the heart, you can trim it off.
Step 3
Then drain the water and cut the heart into small pieces.
Step 4
Peel the onion and slice it into half-rings.
Step 5
Finely chop the herbs. Besides parsley you can use any greens you like: dill, cilantro, etc. It will be very tasty if you use a mixture of herbs.
Step 6
Peel the garlic and finely chop it or press it through a garlic press.
Step 7
Heat vegetable oil in a frying pan and add the chopped heart and onion. While stewing, the onion softens the meat fibers and makes them more tender and aromatic.
Step 8
Pour 200 ml of water into the pan and bring to a boil over high heat, skimming off any foam. When you have removed all the foam, reduce the heat and simmer the heart at a gentle boil under a lid for 1-1.5 hours, depending on the size of the pieces. You can add the onion after skimming the foam, or leave it out completely if you prefer.
Step 9
While the heart is stewing, combine the sour cream with the remaining water and the flour, and mix thoroughly until smooth. In this diluted form the sour cream will not curdle into lumps but will turn into a smooth, tasty sauce. If you want a lot of sauce, increase the amount of water and sour cream by 1.5 times.
Step 10
Season the heart with salt and pepper. If you like, add other spices to taste - for example a special mix for offal dishes, bay leaves, allspice and so on.
Step 11
Pour the sour-cream mixture into the pan and mix everything well. Simmer over low heat for another 8-10 minutes, until the sauce thickens.
Step 12
Add the garlic and parsley to the pan. Heat everything together, stirring, for a couple of minutes.
Step 13
Remove the finished heart from the heat. Serve with any side dish you like. Enjoy!
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