Offal in Tomato and Sour Cream Sauce Recipe
The perfect combination of these offal and aromatic sauce based on sour cream and tomato paste with garlic, create a harmonious dish, both for a festive table and for an everyday family dinner. Roasted pine nuts and red beans fit perfectly into this culinary "reproduction".
Servings 3
Cook Time 45 minutes
Ingredients
- 250 gram Chicken hearts
- 250 gram Chicken stomachs
- 1 glass Beans red boiled or canned jar
- 1 piece Onion
- 2 cloves Garlic
- 3 tablespoons Sour cream
- 1 tablespoon Tomato paste
- 1 tablespoon Butter
- 150 ml Water
- Salt to taste
- Nutmeg to taste
- Greenery to taste
- Khmeli-suneli to taste
Instructions
- Boil the hearts and navels separately (since they have different cooking times, the navels cook longer) until half-cooked.
- Cut the onion into cubes and fry in butter until golden brown.
- Add meat products to lightly fried onions. Lightly fry them.
- Add water, sour cream and hops. Simmer over low heat until the offal is ready.
- In an almost ready dish, put boiled (canned) beans and tomato paste in advance.
- Add chopped cloves of peeled garlic, salt, pepper, nutmeg and herbs. Turn off the fire.
- Bon appetit)